Quality Control Begins at Sea

Fishing trawlers pull in their nets and release the catch. The trained crew quickly bleeds and guts the fish, which are then thoroughly washed. The fish are carefully placed into the boxes or tubs, lined with fresh ice at the bottom, and also between each layer. To preserve the freshness of the catch, the boxes and tubs of fish are kept in the cold storage holds below deck, where they remain for a few short days, until the trawler unloads them for processing at one of our shore plants.