Our Process

East Bay Seafood Processing story from sea to plate

We are esteemed as one of the leading seafood processing companies in the region, thanks to our highly proficient team of expert assessors who diligently select only the highest quality seafood for processing at our state-of-the-art in-house facilities. The seafood, freshly harvested, is processed and dispatched to buyers within just three days. Our operations strictly adhere to HACCP Food Safety Management Systems, comply with all EU and FDA Food Safety Regulations, and follow the directives established by the local authority, the Department of Fisheries & Aquatic Resources, as required for the seafood sector. This dedication allows us to safeguard both our customers and employees while emphasizing the delivery of premium products to clients in Europe, the United States, and other international markets. To maintain optimal product quality, our seafood is packaged with sufficient gel ice and dry ice. All products are maintained at 0°C until they depart from our facility, ensuring maximum freshness. As a prominent fish processing company in the region, we have implemented best-in-class processing techniques and post harvesting technique for raw materials to deliver the highest quality seafood products for our customers, solidifying “East Bay” as a distinguished brand in the global seafood market.

unloading, grading & sampling

Freshly harvested seafood is cleaned, loaded onto refrigerated trucks, and transported to JSFP. The fish is inspected for gaff marks and damage, and only accepted with temperatures below +4⁰C. If not met, it is returned to the supplier. Fish are graded based on color, texture, and other attributes, and then sent for chemical analysis in the company's in-house laboratory.

Gilling, Gutting and Filleting

Fish are thoroughly washed, cleaned, and measured before being placed in chill tanks for chemical tests. If histamine or mercury levels exceed acceptable limits, they are returned to suppliers. The fish undergoes gill and gut removal, tail and fin excretion, and head removal. They are then scrubbed and washed. Fish are split into halves, called fillets, and then deboned.

skining

Each fillet is then cut into two sections referred to as loins. The skin from each loin is carefully removed, along with any minor bones and dark meat. Nevertheless, if the buyer desires products with skin, it will be left on. The temperature of the loins is recorded and noted.

Trimming & Portioning

Skinned loins undergo examination for internal injuries, lacerations, bite marks, tumors, or parasitic infestations. Processed according to buyer specifications, they are packaged and packaged to ensure compliance with seafood processing company standards.

Vacuum packing

The finished products, regardless of whether they are wrapped or unwrapped, are then placed into vacuum bags composed of LDPE and Nylon, after which they move on to the labelling phase. Each label contains detailed information about the product along with the essential data required for export. After the labelling is completed, all products are vacuum packed.

Chill storage and Master packing

The vacuum-sealed items are then maintained in ice slurries to guarantee a consistent temperature of 0⁰C. When preparing for export, these items are taken out and packed into rigifoam boxes or corrugated cartons, along with a sufficient quantity of gel ice (with the possibility of adding dry ice upon request) before being securely sealed. Each box is labeled and subsequently stored in a cold environment until it is time for shipment.