PROCESSING

Sebastiano Drago: Corporate Video





TUNA FILLETS
Tuna, taken from the refrigerator, is cut into steaks, put into running water, placed in baskets made of stainless steel AISI 316 and not steamed, but cooked in salted water, in order to maintain the organoleptic qualities and to preserve proteins. After cooking, the product is cooled and manually skinned and deprived of bones. The cleaned pieces are cut into steaks and placed inside glass jars or tins of various sizes for catering. The jars are filled with olive oil or water (if in brine) and closed by an automatic capping machine, sterilizated and washed exteriorly. The last step is the labeling through an automatic labeling machine, the packaging in thermopacks and the storage of boxes in suitable places.
MACKEREL FILLETS
Mackerel, deprived of head and entrails, is taken from the refrigerator, put into running water and placed in baskets made of stainless steel AISI 316. The fish is well cooked in containers filled with salt water and steamed to maintain the organoleptic qualities and to preserve proteins. After cooking, the product is cooled and manually skinned and deprived of the central and pectoral bones. The cleaned slices are cut into fillets and placed inside glass jars or tins of different sizes. The jars are filled with olive oil or water (if in brine) and closed by an automatic capping machine, sterilizated and washed exteriorly by a washing machine-dryer. The last step is the labeling through an automatic labeling machine, the packaging in thermopacks and the storage of boxes in suitable places.
SALMON FILLETS
Salmon, taken from the refrigerator, is cut into steaks, put into running water, placed in baskets made of stainless steel AISI 316 and not steamed, but cooked in salted water, in order to maintain the organoleptic qualities and to preserve proteins. After cooking, the product is cooled and manually skinned and deprived of bones. The cleaned pieces are cut into steaks and placed inside glass jars or tins of various sizes for catering.
The jars are filled with olive oil or water (if in brine) and closed by an automatic capping machine, sterilizated and washed exteriorly. The last step is the labeling through an automatic labeling machine, the packaging in thermopacks and the storage of boxes in suitable places.
SWORDFISH FILLETS
Swordfish, taken from the refrigerator, is cut into steaks, put into running water, placed in baskets made of stainless steel AISI 316 and not steamed, but cooked in salted water, in order to maintain the organoleptic qualities and to preserve proteins. After cooking, the product is cooled and manually skinned and deprived of bones. The cleaned pieces are cut into steaks and placed inside glass jars or tins of 200 g or other sizes, without adding preservatives or flavor enhancers. The jars are filled with olive oil or water (if in brine) and closed by an automatic capping machine, sterilizated and washed exteriorly. The last step is the labeling through an automatic labeling machine, the packaging in thermopacks with the help of a furnace combined with a thermo-forming and the storage in suitable places.
I Patè e le Creme
Mackerel, tuna and salmon, cooked, skinned and deprived of bones, are blended with the distinctive ingredient of each single cream or pate. The cream thus obtained is packed in glass jars of various sizes, hermetically sealed, sterilized, washed, labeled and packaged in thermopacks for shipment. Pate and creams do not contain added starches or flavor enhancers.