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5.

Into the “Chiller”,

specially designed for

washing and chilling.

 

 

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After evisceration, the fish enter the specially designed “Chiller,” a large cold-water vat for washing and chilling. With its constant temperature of 38 to 42 degrees, the Chiller is one more important guarantee of the quality, freshness and integrity of each fish.

 

After chilling, the fish pass through an electronic scan grader and are separated into the specifically desired size ranges to be skinned, filleted and trimmed.

USDC Inspected and FDA/HACCP Certified

 

“YOU DON’T HAVE TO COOK FANCY OR COMPLICATED MASTERPIECES—

JUST GOOD FOOD FROM FRESH INGREDIENTS.”   JULIA CHILD

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