At Sea: a skilled workforce and control of the resource
Our supplier has a fleet of 8 longline vessels equipped for fresh fish.
Crews are trained for over 15 years longline. It is an angling technique that allows renewal of the species with low yields and a targeting species and size.
On board is the quality that is sought. The treatment is to bleed and gut the fish before storing in ice chilled bildge (0-2 ° C).
The duration of a campaign rarely exceed 12 days (approximately 9 fishings) which ensures freshness and quality of our product.
Ashore: Treatment and optimal control of hazards
With an area of 200m2 temperature production controlled (between 5 and 10 ° C) and as desk and dry storage, our workshop has a processing capacity of about 1,000 tons per year. To this must be added about 500 tons of fish exported.
We give priority to the human dimension: managers for each department (Production, Health & Safety, and Commercial), assistants and employees are in-house trained in fishing processing and good hygiene and safety practices. It promotes internal skills evolution and positions. Indeed, machines are not much used. We have a vacuum machine, a freezing cell with a capacity of about 500 kg of electric saws to cut frozen fish, a cube maker and 3 refrigerated delivery vehicles.
The positive cold storage is more important with 4 cold rooms for about 250 m3 and negative cold storage for about 60 m3.
We are constantly looking to improve our production looking for new cutting materials, packaging, protection, handling and lifting.Since 2018, we have access to the European market thanks to the European approval from our national Veterinary, Food and Phytosanitary Inspection Service. Thus, we are looking for new customers in the Pacific and European area. »
The sustainable management of tuna resources in New Caledonia added to our experience and know-how allows us to guarantee exceptional quality products as well as to ensure required traceability for our customers.
