Literally, we mean to say that you can hire our crew to expertly cut and process your seafood products and package them for you. We have over 30 highly skilled fish cutters that are experienced with cutting many different species of fish. We can process volume weights and IQF the finished product for your custom order. Tell us how you want it and we will deliver!
Our warehouse has many features that set us apart in the seafood industry. With around 25,000 square feet of refrigerated space, we can process a lot of seafood each day. Depending on the item, we can process thousands of pounds of finished product each and every day.
We have a lot of custom made equipment that makes our warehouse and crew very efficient at packing large orders. We have vacuum packing machines, a liquid nitrogen freeze tunnel, a state of the art skinning machine, and assembly lines that bring everything into place without our crew moving a step.
Highly Skilled Crew
Our crew alone posses skills and knowledge that is rarely seen in such volume all in one place. We have over 30 fish cutters that are expert level with many different species of fish and seafood items in general. We can make a natural fillet or portion cut pieces. Want the skin left on the fillet but need the scales removed? We can do that. Want your fish cut into 6oz. portions with the skin and bones removed? No problem, we can do that too.
Scaling Machine
With some adjustments to each different species of fish, we can scale the fish before cutting. This allows us fillet the fish and leave the skin on still. This is optimal for some species of fish.
Skinning Machine
We have a state of the art skinning machine that deep skins the fillets off most species of fish. We just need to make a few adjustments in the beginning to get the yield right. We can skin up to 25 pounds of fillets every minute depending on the size of the fillets. Using a machine to skin the fillet allows us to take more of the blood line in between the skin and flesh off of the fillet. This makes the fillet taste better and look better.
Electric Jaccard Machine
We have an automatic Jaccard machine that tenderizes meat. It has 544 stainless steel blades that penetrate the meat with each press. This replaced our manual Jaccard machine years ago and it has made a huge difference with efficiency. We currently use this machine to naturally tenderize all of our Alligator meat instead of adding chemicals.
Ozone Machine
All of our water systems are supplied by an Ozone machine. This machine electrically introduces an extra Oxygen molecule into the water system. This extra Oxygen wants to attach itself to the first carbon based lifeform destroying the lifeform on contact. This basically destroys 99.9% of bacteria on contact and all of our production rooms use this water for processing. This has proven to give our finished fresh products an extra 3-5 days of shelf life. It also keeps our equipment sanitary as we process throughout the day.
Liquid Nitrogen Freeze Tunnel
We can freeze nearly any finished product in about 5 minutes with our liquid Nitrogen freeze tunnel. This maximizes the quality of the product by freezing it fast and immediately after being processed. We don’t use chemicals or preservatives to hold water weight, instead we have a custom made glazing machine that adds a beautiful ice glaze onto the product after it is frozen.
