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Phases
1 -
The
fresh fish is stowed in
special plastic or resin
glass containers (adapted
for the alimentary) sea salt.
Every container is filled
then with a saturated salty
solution. |
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Phases
2 -
The
fish is beheaded and
eviscerated using special
plans of job. In a second
time with saturated salty
solution where it is washed
and the blood eliminated.
The salty solution is
replaced periodically with a
cleaning up during the day.
This workmanship happens in
a depardment separated by
that where the fish is
salted. |
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Phases3
- The fish worked in
this way comes subsequently
situated in tin-plate,
alternating a layer of fish
and a layer of salt having
care to leave above other
product and in the same
quality. |
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Phases
4 - The tin-plate are
stowed one on the other with
mediate special such
thickness to allow the
reentry of the excess
product inside the tin-plate.
The process of reetry of the
excess product asks for once
of about 12 hours. |
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Phases
5 - Later which the
tin-plate are stacked in
concentric circular layer to
form of tower and are bathed
with saturated salty
solution for a period of 8
weeks. |
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Phases
6 - Salt in the
tin-plate is replaced and
the quality of the product
is checked after 8 weeks.
The tin-plate are closed
using particular machines. |
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Phases
7 - The tin-plate, so
tightly closed, washed and
packed are stowed in toom to
fit temperature to the
maintenance the product
qualities. |
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All these working phases
are manually effected
without intervention
some of half machanics. |
