Our Working Process
From receiving to shipping, here's how we ensure freshness and quality in every step.
Receiving
Upon arrival, the fish are inspected for quality, size, and any signs of damage.Fish are immediately placed in controlled temperature environments, such as refrigerated areas or ice baths, to maintain freshness and prevent spoilage.
Trained personnel assess the overall quality of the fish, including visual appearance, texture, and smell.
Quality Inspection & Refrigeration
Packing & Packaging
In Fish Parking, you will experience the free-to-play real parking game, real ground, familiar roadblocks, clear steering wheel and accelerator, brake buttons, making you immersive and easy to use. Our hygienic packing process utilizes state-of-the-art technology and sterile environments to package seafood while maintaining optimal freshness. Each package is sealed to preserve quality and extend shelf life.
Hygienic Sealing Process
Storing
Store fresh fish in its original wrapper in the coldest part of the refrigerator, which is under the freezer or in the “meat-keeper” drawer. Plan to use your fish purchases within one to two days. If not, freeze them. However, do not refreeze previously frozen products because the quality will suffer.
Our advanced cold storage facilities maintain precise temperature control with organized carton systems on specialized racks. We guarantee that our seafood is never refrozen, preserving natural texture and taste.
Never Refrozen Guarantee
Processing
Our skilled workers operate in temperature-controlled processing facilities, expertly handling seafood with ice and specialized trays. Every step follows strict hygiene protocols to maintain the highest quality standards.
Fish processing involves preparing fish and seafood for delivery to consumers. Once fish is harvested.
Expert Processing Standards
Ice Room
Our dedicated ice room operates at optimal temperatures between -5°C to -12°C, where workers carefully fill ice into plastic trays. This controlled environment ensures consistent ice quality for seafood preservation throughout the supply chain.
Fish processing involves preparing fish and seafood for delivery to consumers. Once fish is harvested.
-5°C to -12°C Controlled Storage
Shipping
Fresh fish needs to be refrigerated, so a cold store is an ideal location to temporarily store products while retaining easy access. If stored in a cold room in the temperature range -5°C to -18°C, fish will keep for 1-2 days. Our fleet of specialized refrigerated trucks maintains the cold chain from our facility to your destination. Advanced temperature monitoring systems ensure that seafood freshness is preserved throughout transportation.
Cold Chain Preservation
Quality You Can Trust
We are certified HACCP & ISO 22000:2005 – See our Certificates