Hamacen Suishan cooperates with processing plants located in South American and South East Asia. We are experienced in handling and processing a wide range of seafood resourced from countries worldwide. We holds a reputation for only providing quality goods and emphasizes in consumer health and safety. Every customer is important and we endeavor to fulfill each customer's needs at the same time value the efforts made in sustainability.*Production SOPReceive: Fresh on ice and Frozen Tuna fish, headed and gutted and tuna cut belly and small meat, whole gutted Mahi-Mahi and Wahoo what is not meant to be processed as Fresh on Ice is received from SUVVEB N.V. in tubes on ice. From this batch a histamine test is carried out by SUVVEB N.V. and result is sent to PSF. Tuna Black Meat on ice is delivered to be cut as Bait. Frozen Albacore Tuna is delivered for further processing. Frozen Black Marlin, Shark WGT/Fins are also delivered for Storing, Packingfor the supplier.Wash and Cold StorageThe fish is rinsed with potable cold water and temporarily stored in the Chill Room on ice. Wash: Before or during processing the temperature and organoleptic test are done by Quality Control and the fish is rinsed with potable cold water and then cut in fillets.Tuna Fillet/Steak: Before tuna filleting the belly is cut and put in baskets and transferred to the Chill Room for later processing. After filleting the skin of the fillet is removed and black meat is removed from the fillet. The fillet is then cut into loins. During trimming residual "black meat" is removed and loins are trimmed to an appealing shape. The loins can be further cut into steak, saku (block) and small meat. The belly is cut and trimmed after the filleting job is done.The loins, belly and small meat (5 kg) are placed in polyethylene bags, vacuumed, weighed, labeled and put to freeze in the fast freezers. Frozen Albacore Tuna is mechanically cut in loins and Skin and Black meat are mechanically removed. These frozen loins are packed and stored for the supplier.Mahi-Mahi Fillet: Whole gutted Mahi-Mahi from the Chill Room is cut after temperature and organoleptic test are done by Quality Control and after the fish is rinsed with potable cold water and depending on the type of fillets the skin is removed or not. The fillets can be cut into portions.Wahoo steak: Received Wahoo fish is first frozen, washed and then cut into steaks. The cut Wahoo is stored temporarily in the Storage Frozen Product 1 for later packing.Frozen Albacore Loin: Frozen Albacore is also delivered and stored. The Albacore is cut in loins by the band saw machine. The black meat and skin of the cut loins are removed by the black meat/skin remover machine. This frozen product is weighed and packed in plastic bags, vacuumed and transferred to freezer 1 for later packing. Vacuum, weigh & label: Tuna, Mahi-Mahi products are vacuum-sealed in polyethylene bags. The vacuum-sealed products are weighed and a weight label is attached on the plastic bags. These packed products are transferred to the fast freezer.Freeze, Storage Frozen Products before packing: All sealed packed products are frozen in the fast freezer. Frozen products from the fast freezer are stored temporarily in the Storage Frozen Finished Product 1 for later packing.Packing: Frozen products from above-mentioned storage is packed in Processing Area 2 on a day when there is no fish cutting. For this purpose all frozen products are packed in cardboard boxes, taped and or strapped. The correct label is attached on the box. The boxes are put on a metal rack.Storage/Distribution: The full rack is coded, wrapped and transferred to store in the Storage Frozen Finished Product 2 at -25 degree. According to the order of the customer the frozen products are loaded in a reefer container and transported to the loading port for shipment to the customer.