Our Process
Harvest. Process. Pack. Ship.
The four-step pipeline
Maintain cold chain.
- 01
Harvest
Sourced direct from Sri Lanka's coastal fleet across FAO-57 / Indian Ocean.
- 02
Process
Fish are washed, cleaned, and weighed, then stored in chill tanks until chemical test results are received. During processing, fish undergo gill and gut removal, with tails and fins removed (and heads removed for H/G shipments). They are then thoroughly washed, filleted (split into halves), and finally deboned to remove all remaining bones.
- 03
Pack
Seafood products are packed in LDPE + Nylon vacuum bags, labelled with export-required details, and then vacuum sealed to ensure hygiene, safety, and extended shelf life. After sealing, products are master packed into styrofoam boxes or corrugated cartons with gel ice (and dry ice if required) to maintain temperature control. Finally, cartons are labelled and stored in cold rooms until dispatch, ensuring product quality and export compliance.
- 04
Ship
Handover to the airport with relevant documentation.
Detailed pipeline
Seven steps, audited and recorded.
- 1
Step 01
Vessel partnerships
Wild-caught fish are directly purchased from fishing boats operating in the Indian Ocean.
- 2
Step 02
Receiving
Fish are transported in reefer trucks and inspected for freshness, temperature, size, and quality.
- 3
Step 03
Processing
Fish are washed, cleaned, chilled, processed, filleted, and deboned under hygienic conditions.
- 4
Step 04
Packing & labelling
Products are vacuum packed, labelled, master packed with gel ice or dry ice, and stored in cold rooms.
- 5
Step 05
Quality assurance
QA in all points.
- 6
Step 06
Documentation
All export documents and health certificates are prepared by the in-house documentation team.
- 7
Step 07
Cold-chain handover
Products are dispatched via air cargo under controlled cold-chain conditions.
Inside the facility
A modern Processing plant.
