Our Process

To keep the raw material/tuna in good condition, cold stronges with – 20oC for total capacity of 3,200 MT are in place.

Frozen Fish Receiving / Fresh Fish Receiving

Fish is unloaded from vessel, truck & container. Fish is sorted by specie and size, and then put into cleaned fish box. (washing fish box after using). Fish boxes are weighed and tagged containing information of kind of fish, date of receiving, carrier vessel hatch no , and weigh. Record carrier vessel, hatch no, unloading time, truck /container condition and fish temperature


Fish is sorted by species and size quickly and carefully then put them into fish boxes. ?Take samples? label fish box as follow: size, species, hatch, fishing boat, arrival date.

Cold Storage

Stock of fish is kept at cold storage for future production. Applying First in First out system and keep temperature as low as -18OC to prevent quality deterioration.


Fish is thawed by flowing water?in thawing bin.


Fish is cut at belly part to remove gut.


Butchered fish is then cooked in big cooker (retort) with temperature 95-103oC and cooking time 50- 150 minutes depend on fish size.

Fish Cooling

To prevent precooks scorching, cooked fish coming out from cooker are sprayed with potable water.

Loin Cleaning

After fish cooled enough to handle, fish is trimmed manually. This process will remove head, skin, scales, bones, and small bones. As well as separate white meat and red (brown) meat.

Metal Detecting

Loin /flakes are pass through Metal Detector prior to be filled into can. Set sensitivity of metal detector ( Fe Ø 0.8mm/ Ø 1.2mm Sus Ø 3.0mm / 4.8 mm).

Meat Filling

Cleaned loin/flakes are packed into can with Tuna Packer or flake filler.
Depending on the order, there are 3 kind of style of filling: solid style, chunk style, and flakes style.
Filled can coming out from tuna packer / flake filler machine are then go through weigh checking machine.

Medium Filling

Depending on kind of products, medium/ seasoning (mostly liquid) is put into cans.
Seasoning can be oil, brine, or oil and brine and vegetable broth.


Seaming is the process to close can hermetically. The process is very important to ensure product kept can integrity for long time. A seaming machine has to be adjusted to high precision to ensure can integrity during following process and storage and delivery.


After cans closed, products are sterilized to kill all bacteria that may harmful during storage.
This process kill practically all pathogenic and spoil-caused bacteria.
Products are safe to be kept at ambient temperature (20-25 ℃  for 3 to 5 years prior to consume.

Incubation (Storing in Ware House)

Incubation in warehouse is step to ensure that all product has been process correctly. If there is any products not process correctly/ underprocessed, product will spoil and swollen.

Labeling and Packaging

For non printed can, we put paper label to each can according to customer demand.


Load products into container.