Pangasius fish production

Since 2008



1. Receiving raw material

Breeding Duration: 5 - 8 months

Weight size Range (live whole-fish) : 0.9 kg - 1.1 kg - 1.2 kg - 1.5kg

Harvesting Crop:

- Blooming crop with two major crops : June - July  and  September - October.

- Normal crop with two major crops : March - April - May and  November - December.

2. Bleeding, filleting

Fish is bleeding, then it will be cleaned by fresh water with Chlorine about 50 ppm in 15-20 minutes

Fillet: workers take out t2 side of the fish to get fillet. The fillet must be full of meat, no bone attached, not be ragged, then it will be moved to other machine to take skin out

3. Trimming

The fillet will be trimmed to take skin, little bone which attached in fillet operation, fat. There are many kind of trimming depend of enquiry of customers, such as:

- Fillets with boneless and skinless, belly flap-off. 

- Fillets without residues of skins, fat or superficial blood spots.

- Fillets with uniform color, frozen fresh flesh look like flaked.

Trimming have to be done fast in order to avoid the change of fish meat. As usual, the trimming take about 20 minutes.

4. Checking parasite in transparency table

After trimming, the fillet will be move to transparency table to check the parasite or blood. This operation must be bone carefully and fast to assure that no parasite attach in the fillet

5. Cleaning

The fillet have to be clean in fresh water with ice

6. Additive treatment

After cleaning, the fillet will be put into the machine and mix with additive, water and ice. Main ingredient of this additive is phosphate (PO+4). After mixing about 15 minutes, weight of the fillet will be higher because this phosphate will keep water (H2O).

7. Coloring, grading and sizing

The fillet will be sorted base on the enquiry of the buyer.

8. Traying

In case the products is block freezing, after classified, the fillet will be arrange into the tray, adding water, ratio of water in the block base on enquiry of the buyer. Then packed by PE tightly to make sure that meat will not be lose water during freezing. The room temperature since this operation have to be 20-250C

9. Freezing

Block will be arrange into the freezer and will be frozen in 2-3 hours with temperature of freezing is -500C

10. Packaging

The block after frozen will be pack into carton. Normally, it will be pack with Layer-pack / Interleaved 5 kgs/ Block x 2/ Master carton

11. Metal detecting:

To make sure that products will be have any metal inside

12. Cold storage

- Temperature: -18 to -200C

- Longest is 4 months since moving product to the cold storage

13. Glazing

In case products is IQF, after the fillet is frozen, it will be glazing by water with ice. This water have to be clean and no chemical. Base on enquiry of the buyer, glazing fillet is from 10-25% of water.

14. Packing

With IQF products, they often pack with 1 kgs/ PE bag x 10 PE bag/ Master carton; with/ without header (plain poly bag or vacuum-bag).