Plant
Shrimp and fish packing plant
We work under the commitment of quality and sustainable foods, meeting the demands of markets worldwide. We have a broad portfolio to offer our clients and end consumers products that adapt to the needs and new market trends.
Shrimp
Since our beginnings, which date back to the 1980s, we have always ensured that the production of our packing plants is environmentally responsible, which is why we are pioneers in the development of technologies that have allowed for healthier and more sustainable processes.
We have 1,200 hectares of pools, where water filtration occurs in a natural biological manner, creating an unbeatable habitat for breeding healthy, high-quality shrimp, without the need to use antibiotics or other added products.
Day by day we implement continuous improvement, using technology in each process to continue to satisfy the expectations of our clients in the national and international markets.
Fish fillets
We process fish fillets, which are exclusively selected based on their quality and organoleptic properties. We have a wide variety of fish to satisfy the different palates of our consumers. As fresh as from the sea to the table, our fillets do not contain any preservatives, being a 100% natural product.
Shrimp Process
The packing plant’s activity begins with the reception of shrimp samples from the pools that are expected to be harvested, to ensure the quality required by health authorities in Asia, the USA and the European Union. Once these results are obtained, the harvest is coordinated at the shrimp farm, which is carried out with efficient procedures to ensure the quality of the product from the farm to the plant.
When the shrimp arrives at the plant, organoleptic analyses are carried out by the supplier in order to determine the packaging that will be used according to the specifications of the clients and markets in Asia, the USA and Europe. Generally, the whole product mostly goes to the Asian and European markets, and the tail and added value product goes to the North American market.
All whole shrimp go through sorting machines to determine the corresponding sizes and weights according to the specifications indicated. Shrimp destined to be packaged for tails is then deheaded, where operators manually extract the head and leave only the tails, which are then sorted by size and packed in boxes according to the markets.
Once classified and packed, the shrimp boxes go to the freezing tunnels at -40° C. where they are frozen and then packed in presentations of 10 or 6 boxes per carton and sent to cold storage chambers at -20° C until they are shipped.
Fish Process
At our plant we process fish fillets that are purchased from artisanal fishermen, thus promoting the economic growth and development of Ecuadorian micro-entrepreneurs. The species processed at the plant are: Dorado (Coryphaena hippurus), Rock Corvina (Brotula Clarkae), Wahoo (Acanthocybium Solandry), Tuna (Thunnus). The fish are received and immediately processed to ensure their freshness, quality and organoleptic properties.
Upon arrival at the plant, the fish is analyzed to determine the percentage of salt and histamines to ensure quality and safety for the consumer.
The fish enters the processing line with ice water at a temperature <5°C, to be filleted. Then the skin and bones are removed in order to obtain clean fillets free of impurities
Afterwards, they go to the cutting line where they are portioned in ranges of 80 to 120 gr. Next, they are placed in stainless steel structures for subsequent freezing and vacuum packing.
Finally, the vacuum-packed fillets are placed inside the final packaging, where they are also validated to ensure they meet the established weight