Southwestern FRESH FISH – Of course we are no experts at fish processing, we are fisherman and we expect a few teething pro...
A temperature controlled fish processing room ensuring premium quality product. This room also has been designed to hold 12 of our fish eskies in refrigeration for when transport trucks aren't delivering like on weekends.
Filleter Nick and Packer Brian will wear gloves, aprons, rubber boots, hair and beard nets and will sanitise their hands and boots before entering the room to avoid any possible cross contaminations.
The room will run at around 3 degrees and eskies of fish will be brought in to form the start of a mini production line. Fish will be filleted, skinned and boned and placed in a saltwater ice slurry making sure they never come into contact with fresh water and maintain taste and freshness.
The fillets will then be drained, and either packed into our trademark 1 kilogram packs or 10 kilogram boxes with most weighing up to 100 grams over to give our customers that little bit extra value for money.
The fillets will then either be placed into our chiller room or blast freezer, fish waste will either be boxed and sold as cray bait or sold as animal food. We have also started using the fish waste as burley on our fishing vessel Southwestern with encouraging success.
The room and stainless steel benches will then be thoroughly cleaned with hot and cold water and sanitised after each use and kept pristine like our fishing vessel and unload vehicle.
Of course we are no experts at fish processing, we are fisherman and we expect a few teething problems, but with Jason having done work experience in a few of WAs major fish processing factories many years ago, Nick filleting and cooking fish his whole life and Brian dealing with fish processors and catching fish for many years we are hoping that we are on the right track and thoroughly look forward to supplying more of our catch to the South-West.