Processing of fish fillet

The production of fish fillet involves a number of steps that are needed to be followed. It starts from pretreatment, filleting of the fish, grading and trimming of the fish fillet till package and storage of the fish fillet. Each of the stages mentioned above take place in different departments in the fish processing plants. However, the production of white fish is different as compared to oily fish. 

Whitefish such as hake has soft white flesh and thus make it easy to fillet. The fish is gutted, trimmed and de-headed. Sometimes this process takes place in the fishing vessel itself. The fish are then place on ice and kept in certain type of boxes before being delivered to the fish processing plants. Upon the arrival at the processing plant, the fish is de-iced and placed in chilled storage until the next processing stage is started. Now, the next step to follow is the pretreatment stage.  Here, the fish are trimmed for blood, bones fins, black membrane, fleas, loose fish scales, de-headed and graded according to the required size. 

After the pretreatment stage, the fish are filleted. This is usually done by mechanical filleting machine but in some processing industries, all fish are hand filleted. Nevertheless, industries which use mechanical filleting machine, the filleting department are generally separated from the pretreatment department in order to ensure that workers from non-sterile pretreatment area are not passing through the sterile filleting care area. The machine which is used for the production of fish fillet, consist of cutting knives which cut the fillet from the backbone and take out the collarbone. Skinning of the fish fillet is done at this stage. After completion of all the above, steps, the fish fillet is processed into different types of end products. This is done as per customers requirements. The hake fillet may be cut into different weight and divided into fish loins, fish fillet tail, etc. 

The fish fillet products are then packed individually in blocks and kept in cold storage.

Source: http://www.hyfoma.com/en/content/food-branches-processing-manufacturing/meat-fish-shrimps/fish-processing/fillet/

 

If you would like to know how fish are filleted by hand, please visit this online video on: http://www.youtube.com/watch?v=tqwI4_e1u9o

 

Or visit the website:

http://www.seawork.com.na/main-products.html

Urine in Pangasius fish

Don’t Eat this fish: Pangas (Pangasius, Vietnamese River Cobbler, White Catfish, Gray Sole)

Cheap cheap fish! The above is an ad (from one of the large supermarket chains in France) for the fish known as Pangas (also called, Pangasius, Vietnamese River Cobbler, Basa Fish and White Catfish, Tra, Gray Sole). It was a reminder to tell you about the dangers of this strange but increasingly popular fish. I learned about them and how they’re raised a while ago on an informative documentary online here: Documentary about Pangas. (which is in French. If you don’t speak French, read below.)


Would the French call it Poisson ou poison?
Industrially farmed in Vietnam along the Mekong River, Pangas or whatever they’re calling it, has only been recently introduced to the French market. However, in a very short amount of time, it has grown in popularity in France. The French are slurping up Pangas like it’s their last meal of soup noodles. They are very, very affordable (cheap), are sold in filets with no bones and they have a neutral (bland) flavor and texture; many would compare it to cod and sole, only much cheaper. But as tasty as some people may find it, there’s, in fact, something hugely unsavory about it. I hope the information provided here will serve as very important information for you and your future choices. Here’s why I think it is better left in the shops (and not on your dinner plates):



1. Pangas are teeming with high levels of poisons and bacteria. (industrial effluents, arsenic, and toxic and hazardous by-products of the growing industrial sector, polychlorinated biphenyls (PCBs), DDT and its metabolites (DDTs), metal contaminants, chlordane-related compounds (CHLs), hexachlorocyclohexane isomers (HCHs), and hexachlorobenzene (HCB)). The reasons are that the Mekong River is one of the most polluted rivers on the planet and this is where pangas are farmed and industries along the river dump chemicals and industrial waste directly into it. To Note: a friend lab tests these fish and tells us to avoid eating them due to high amounts of contamination. Regardless of the reports and recommendations against selling them, the supermarkets still sell them to the general public knowing they are contaminated.


2. They freeze Pangas in contaminated river water. Ew.

3. Pangas are not environmentally sustainable, a most unsustainable food you could possibly eat– “Buy local” means creating the least amount of environmental harm as possible. This is the very opposite end of the spectrum of sustainable consumerism. Pangas are raised in Vietnam. Pangas are fed food that comes from Peru (more on that below), their hormones (which are injected into the female Pangas) come from China. (More about that below) and finally, they are transported from Vietnam to France. That’s not just a giant carbon foot print, that’s a carbon continent of a foot print.


4. There’s nothing natural about Pangas – They’re fed dead fish remnants and bones, dried and ground into a flour, from South America, manioc (cassava) and residue from soy and grains. This kind of nourishment doesn’t even remotely resemble what they eat in nature. But what it doesresemble is the method of feeding mad cows (cows were fed cows, remember?) What they feed pangas is completely unregulated so there are most likely other dangerous substances and hormones thrown into the mix. The pangas grow at a speed light (practically!): 4 times faster than in nature…so it makes you wonder what exactly is in their food? Your guess is as good as mine.





5. Pangas are Injected with Hormones Derived from Urine – I don’t know how someone came up with this one out but they’ve discovered that if they inject female Pangas with hormones made from the dehydrated urine of pregnant women, the female Pangas grow much quicker and produce eggs faster (one Panga can lay approximately 500,000 eggs at one time). Essentially, they’re injecting fish with hormones (they come all of the way from a pharmaceutical company in China) to speed up the process of growth and reproduction. That isn’t good. Some of you might not mind eating fish injected with dehydrated pee so if you don’t good for you, but just consider the rest of the reasons to NOT eat it.


6. You get what you pay for – and then some. Don’t be lured in by insanely cheap price of Pangas. Is it worth risking your health and the health of your family?


7. Buying Pangas supports unscrupulous, greedy evil corporations and food conglomerates that don’t care about the health and well-being of human beings. They only are concerned about selling as many pangas as possible to unsuspecting consumers. These corporations only care about selling and making more money at whatever cost to the public.


8. Pangas will make you sick – If (for reasons in #1 above) you don’t get immediately ill with vomiting, diarrhea and effects from severe food poisoning, congratulations, you have an iron stomach! But you’re still ingesting POISON not poisson.Final important note: Because of the prodigious amount of availability of Pangas, be warned that they will certainly find their way into other foods: surimi (those pressed fish things, imitation crab sticks), fish sticks, fish terrines, and probably in some pet foods. (Warn your dogs and cats and hamsters and gerbils and even your pet fish!)


Article extracted from:
http://www.dietmindspirit.org/2008/01/30/why-you-shouldnt-eat-this-fish-pangas-pangasius-vietnamese-river-cobbler-white-catfish-gray-sole/

Hake fish fillet good for health

This is an article that will definitely generate some interest as most of the people are weight conscious. I have been looking at how to market Hake but the simple question i asked myself is... Do people know if Hake is good for health? OK, some people don't know that some fish are high in fat like Salmon for example but white fish like Hake is really good for health. While eating a piece of Hake fish I was asked to think about something that will make our blog interesting and what's more interesting than losing weight.

Hake is considered to be good for both man and women. A grilled Hake of 100gms contain only 113 calories, which is perfect to have with some roasted potatoes for the ladies who are following a diet and men as well. But for those who want to gain weight Hake product is perfect as it is high in hormone testosterone. Ladies please don't be afraid, you won't change to become more masculine but just to say that it is really good for muscles.

Basically as Hake is low in fat as it is a whiting fish, the percentage of fat is quite low, but it also depend on what type of cooking techniques you are going to choose. The baked type is the best one, with low fat as less oil is used and it will have a much better taste if the white hake turns into a delicious light brown or gold color. Although we are suppose to promote Seawork processing in this blog we also make sure that people know what type of products they are buying and how to make the most out of it.

If you want more information about hake fish fillet composition please do check our website on:
http://www.seawork.com.na/hake-fillet-skinless.html

Argentinean hake fish fillet over exploitation

The price for Argentinean Hake is going to rise because of scarcity of the product on the market due to over exploitation for many years now. Since 2005 the local Government saw a decline in the landing of the Merluccius Hubbsi but even this, the catch continued. In 2010 the Argentinean Hake faced a critical state when some researched concluded that more and more juvenile fish are being caught. Lower landing is not only observed for hake but for major fish specimen like Hoki (-29%) and southern Hake (-32%).

                            Photos from: http://www.eurofish.dk


In early 2010 the local government decided to impose a proper managing system for the hake industry and a plan to implement an individual transferable quota system. The new system will be set for each province even if catch are sold to companies in other province which moved to the north to reduce cost. The quota will be assigned for 15 years and number of criteria will be used to determine the size of the quota.


The frozen hake fish fillet industry is the main product that is exported worth USD 102,2 million for 39 419 tonnes, accounting for 64% of the total volume. Due to fall in hake fish, the frozen hake fillet value dropped by 22% due to a 3%volume fall. 46% of the Argentinean frozen hake fillet (fish) is exported to Brazil which represents an increase of 69% in demand.


Information gathered on:
http://www.eurofish.dk/dynamiskSub.php4?id=3829

For more information about the hake sustainability here is a clear example of how one company works with the local government to assure future catch:

http://www.seawork.com.na/sustainability.html

Seawork new horizon

New hake factory for Walvis - by Albertina Nakale

WALVIS BAY - Omankete Seafood, a joint venture between Omankete Investments (Pty) Ltd and Seawork Fish Processors (Pty) Ltd, is constructing a new value-addition factory for hake at Walvis Bay.

Oscar Shigwana, the Managing Director of Omankete Investments (Pty) Ltd, over the weekend said they are in the process of building a new factory valued at N$30 million next to Seawork Fishing Company.

“The new factory is a state-of-the-art establishment. Once it is complete, it will be one of the top factories to have Individual Quick Freezer facilities in Namibia,” he explained.

The factory will process high value IQF (Individual Quick Freezer) products said Shigwana, who revealed that 60 percent of the building is complete. 

Omankete Investments is a consortium of nine black economic empowerment (BEE) shareholder companies. 

The company was established in 1999 and since its inception, Omankete has been trying to obtain and work with a serious and motivated partner in the fishing industry, but if has been difficult due to “the fact that there has been resentment from some of the existing companies to work with a BEE company”, according to him.

Four years ago Omankete started working with Seawork Fishing Company and the relationship went well and grew to a point that today they have formed a company called Omankete Seafood Processors.

Currently, Omankete has 622 permanent employees working on the Omankete quota at Seawork factory. 

Seawork has no fishing rights – it is not allocated quotas by Government, hence the joint venture. In addition to the permanent workers, he said they have 120 casual workers. 

The construction of the factory is expected to be complete by end of October 2010.

He also said once complete, 50 more people will be employed. The factory is expected to open in February 2011.

“With the quota we have been allocated to date, we have employed 622 workers with an additional 120 casual workers. We always fulfill our social obligations and our levy payments and other tax obligations to the Ministry of Fisheries and Marine Resources and we are investing in the fishing industry,” he said.

He said, “This is a BEE company. It’s fully owned by Namibians and was started in 2002. We have been experiencing challenges such as finance and expatriate skills in running a full fresh fish facility, because of competition in catching, marketing and processing fish. But for the last six years we worked very hard and now we are a fully running company.”

With the Total Allowable Catch (TAC) cut this year, Shigwana maintained that Omankete Investments had tightened its belt to still commit its financial resources to fully invest in the fishing industry. Omankete Seafood has established two fish distribution shops, one at the factory in Walvis Bay and the other in Windhoek, Southern Industrial area.

Seawork management said they are proud of the new factory, as it is empowerment.


For more information about Sework fish processor, please do check our website on: www.seawork.com.na


Thanks for the New Era Namibian newspaper for the article: http://www.newera.com.na/article.php?articleid=12489#mytop

Hake fish fillets with Creole sauce recipe

We are so lucky, at Seawork, there are some people coming from exotic island in the Indian Ocean. As we want to go out of the traditional marketing thing and only focus on selling and looking for new customers, we decided to focus on the human aspect of things and less business orientated. Today we are going to focus on something that has never been done before. We are going to give a receipt coming from the exotic and paradise island of Mauritius. I don't know guys if you have already been there but this is so nice and the winter is like summer in Europe.

Today I am going to share a recipe with you that made my weekend. Here we go:

Easy Baked Hake with Creole Sauce Recipe

Serving for 6 people

Ingredients for the dish are:

• 6 Hake fillets (about 170 to 185 grams)
• 3 tablespoons of margarine
• Garlic powder
• Salt
• Creole Sauce (For the Creole Sauce we'll show you below)

Ingredients for the Creole Sauce:

• 1 medium diced onion
• 2 celery stacks, chopped thinly
• 1green pepper, chopped into strips
• 2large tomatoes, sliced in cube
• 2tablespoon of oil
• 2/3 cup of water
• 1 teaspoon of sugar
• 2 garlic cloves
• 1pinch of oregano
• half teaspoon of salt
• half teaspoon of thyme

How to prepare the Creole Sauce:

Just pre-heat your frying pan with oil for about 4secs and just put the sliced onions for about 30secs, then add celery, green pepper and then add soft tomatoes after 1mins, water and finally the seasonings.

Cover the simmer for about 15mins, stir occasionally.

How to cook the Baked Hake with Creole Sauce:

• Sprinkle the Hake fillets lightly with salt and garlic powder. Leave it for 20 to 30 mins according to thickness of the Hake. It may seem long but the Hake fillet will absorb the seasoning.
• Place the Hake fillets in a well greased baking pan and add margarine on top of each of the fillets.
• Preheat at 350 degrees and insert the baked Hake for 30mins
• While waiting for it, prepare the Creole Sauce.
• When ready, place the baked Hake fillets on a plate and take a spoon of hot Creole Sauce to spread over it.

Now have the pleasure to taste the delicacies with your friends who will definitely be impressed.

For more information about our fish fillet please do feel free to check our website on: http://www.seawork.com.na/main-products.html

Grilled Hake au gratin

For weight watchers, Hake fish is good for health.

French dish: Grilled Hake au Gratin Recipe

Serves: or 4 people

Ingredients:

• 4 Hake (about 170 grams each)

• 57 grams breadcrumbs

• 57 grams butter

• 85 grams grated cheddar cheese

• ¼ spoon of mustard powder

• Salt and pepper for the taste

Preparation of the French Grilled Hake au Gratin:

• Grill the breadcrumbs until golden and leave to decrease the temperature.

• Salt and pepper the Hake fillet (both sides) & put the butter on one side only.

• Place the steaks on foil under a medium grill butter side up for 7 to 7 minutes. (depending on the thickness of the Hake fillets)

• Then turn the fish over and cover with a mixture of the breadcrumbs, cheese, mustard powder, salt and pepper and grill for a further 6 to 7 minutes.

• Garnish with a few lemon twists and serve.

• This would be perfect with jacket potatoes and green beans.

Comments:

Gratin adapted from French cuisine is a type of casserole dish that is covered with Béchamel sauce or Mornay sauce, topped with buttered breadcrumbs and/or grated cheese and either baked or broiled, then served in its baking dish with a golden crust.

For more information about our fish fillet please do feel free to check our website on: http://www.seawork.com.na/main-products.html

Flavoursome Rice Crusted Hake

Ingredients:

• 400 ml (1½ cups) Tastic Nature’s Brown Rice with Sundried Tomatoes, cooked

• 4 Hake fillets

• 187 ml (3/4 cup) Mature cheddar cheese, grated

• 15 ml (1 tbsp.) Fresh coriander, chopped

• Pinch of cayenne pepper

• 1 Lime rind, grated

• Salt and freshly ground pepper, to taste

For the mayonnaise:

• 175 ml (3/4 cup) Mayonnaise

• 10 ml (2 tsp.) Lime juice

• 15 ml (1 tbsp.) Fresh coriander leaves, chopped

• 15 ml (1 tbsp.) Capers, chopped

• 4 Gherkins, chopped

• Freshly ground black pepper to taste

Method:

1. For mayonnaise: blend all the ingredients together in a blender until smooth.

2. Preheat oven to 180 °C.

3. Pat the fish dry with kitchen towel. Place on a greased baking tray. Season to taste and spread mayonnaise mixture on top.

4. Mix the Tastic Brown Rice, cheese, coriander, cayenne pepper and lime rind together and spoon on top of fish.

5. Season the Hake fish to taste. Bake fish in the oven for 15 - 20 minutes, or until the fish is cooked and the topping is golden.

6. Serve with the leftover mayonnaise.

Chef's Tip: Serve with baby potatoes, a green salad and mayonnaise as a main course.

For more information about our fish fillet please do feel free to check our website on: http://www.seawork.com.na/main-products.html

Baked Stuffed Hake in White Wine

Serves/Makes: 4

Ingredients:

• 1 tablespoon (15 g) unsalted margarine
• 2 medium-size onions, thinly sliced
• 1 garlic clove, finely minced
• 1/2 cup (125 mL) fine breadcrumbs
• 2 tablespoons (30 mL) freshly chopped parsley
• 1 teaspoon (5 mL) grated lemon rind
• 1/4 teaspoon (1 mL) black pepper
• 4 (8-ounce / 227-g each) silver Hake(scaled and cleaned)
• 1/3 cup (80 mL) dry white wine

How to cook Baked Stuffed Hake in White Wine:

• Preheat oven to 400° (200°C).
• Into a medium-size fry pan, melt margarine over medium heat; soften onion slices, uncovered, for 5 minutes.
• Remove softened onion slices from heat.
• Transfer half of onion slices into a bowl; mix in minced garlic, breadcrumbs, chopped parsley, grated lemon rind and black pepper.
• Thoroughly mix, until of stuffing consistency.
• Evenly stuff each silver Hake; secure openings with toothpicks.
• Layer half of remaining onion slices over the bottom of a lightly greased oven-safe pan.
• Arrange silver Hake on top of onion slices, head to tail; garnish with remaining onion slices.
• Pour in dry white wine; cover tightly with a foil.
• Bake into preheated oven for 30 minutes.
• Fish is done when flesh can easily be broken-up with a fork.

Note:

To barbecue this fish, use a foil instead of a pan; barbecue for 30 minutes, over medium-high coals.

If you would like to have more information concerning different types of Hake products that are available, please visit:
http://www.seawork.com.na/main-products.html

Special Hake fish fillet recipe

Hake is a mild-flavored white fish to colder seas. Because Hake is a mild fish it serves as a good foundation for good flavoring.

Hake with Lemon, garlic, capers and olives can be the most tasty and delicious meal than ever. Here are the steps to be carried out when cooking Hake fish.

1. Firstly, slice a quarter cup olives with combination of a quarter cup capers. Then, slice the garlic clove.

2. Spice the Hake with salt and pepper. Then, heat the skillet with at least 

4 tablespoon of olive oil.

3. After 10 minutes place the Hake fillet in the skillet of olive oil.

4. After about 7 minutes, press lemon juice over the Hake fillet and let it for 10 minutes after it has cooked thoroughly.

5. Heat 2 tablespoon of olive oil in another skillet and pitch in the garlic, capers and olive. Let it cook for around 3 minutes and then add 1 cup breadcrumbs.

6. Let it cook for a few minutes till it gets a brownish color.

7. Laminate the Hake fish and then spread the garlic, capers and olive mixture over it.

Your meal is ready to serve.

For more information about hake fish fillet please do visit our website on:

http://www.seawork.com.na/

Baked Hake fish fillet recipe.

Ingredients needed:

·         280g Hake fillets

·         50g sliced onions

·         100g fresh mushroom sliced

·         1 table spoon light mayonnaise

·         1 table spoon fresh lemon juice

Instructions:

1.      Coat a baking tray with spray and cook.

2.      Then, place the Hake fillet in the tray.

3.      Mix lemon juice, some mayonnaise, onions and spices.

4.       After that, spread the mixture done over the Hake fillets.

5.      Preheat oven to approximately 290 degree

6.      Then, place the Hake fillets in oven and bake for a few minutes (approximately 17 minutes)

Number of serving can be 4 or 2 full servings.

This meal can be very healthy as it contains many calories and contain low cholesterol.

Here are the amounts of calories found in baked Hake fillets:

o   The total amount of calories found is 97.7.

o   Total fat is  5.9g

o   Cholesterol: 58.8mg

o   Sodium:  94.6mg

o   Potassium: 405.8mg

o   Total carbohydrate: 2.4g

o   Protein: 17.4g

For more information about Hake fish please do visit our website on: www.seawork.com.na