The Seawork Fish Processors (Pty) Ltd is a hake fishing and processing company based in Walvis Bay, Namibia.
Since its inception, the company has remained true to its mission of being a truly customer orientated value adding specialist.
Hake fillet (butterfly cut), Hake H&G, frozen hake fillet, hake fillets skin on/off are few out of the long list. Seawork processing have a great variety of products which help our client in widening its choice of product and its target market.
Our management's objective is to offer our customers the freshest fish with the best appearance available.
To ensure highest quality, every single fish that is the Hake fillet/Hake fillets or any Hake products processed at our plants are being hand filleted. This way of fish processing might be more costly and personnel intensive, but ensures the best possible quality.
Customer orientation is our value! For that reason we strive to offer you as many options as possible to create exactly the product you are thinking of.
Customization at the highest quality levels: be it a specifically moulded shape, certain trimming or weight specifications you require, we are the right partner!
By letting you benefit from our experience of customized fish processing, you will achieve results you never thought were possible!
You choose the raw material, the way you want it processed up to the freezing, packing and strapping methods. We ensure to include you within every step of the process in order to deliver tailor-made excellent results!
Furthermore we process your product directly into a desired retail concept. Be it individually labeled shatterpacks, master cartons, vacuumed portions, retail bags, etc.
The headed and gutted Hake is de-iced, de-scaled, graded and hand filleted. The fillets are trimmed for blood, bones, fins, black membrane, parasites, roe, guts, loose fish scales, absecces and sorted, packed and quick frozen in accordance with good commercial practice to attain a product temperature of -18ºC or below.
The Hake fillet is coated frozen to attain a product temperature of -18 C or below after thermal stabilization. No glazing is done when processing the Hake fillet. The fillets must be packed skin-down and lengthwise using blue LDPE for interleaving. The product must be packed in such a way that each layer of fillets is interleaved; the fillets are not touching and can be separated easily in a frozen state.
The storage and transport temperature is kept at a minimum of -18ºC and the product can be best used before 24 months from the date of production. The weight of the carton is 5kg net and sealing is 2*5kg cartons single strap clockwise.
For the packaging and labeling, if you want to put your own labeling, we are at your disposition or we can do our own packaging which include the name of product, Latin name, EU approval number, Best before and expiry date, address of manufacturer, EAN 128 bar code, FAO area, storage condition and product of Namibia.
During cold storage, sometimes the Hake products can develop a drying surface or moisture. To prevent this from happening, the Hake products are typically coated with a protective layer of ice known as glazing.
Glazing is described as applying a protective coat of ice to seafood products. This can be advantageous as the ice layer excludes air from the surface of the products, reducing the rate of oxidation.
In our plant, glazing is carried out by plunging or spraying frozen Hake products with filtered water. The amount of glaze picked up by the products depend on the product temperature, the temperature of the water , the size and the shape of the product as we process different size of Hake products. Also, the amount of glazing depends on its area of the surface and the glazing time. The amount of glazing used at our plant is ± 5%.
The application of glazing should be taken into great consideration because if it is applied in a hysterical way, the amount of glaze will not be constant and the thickness also will not be uniform. Thus, this can affect the level of protection offered by the glaze.
Now let us see of the advantages of the glazing process.
The dipping method is cost effective, low capital cost and it is relatively simple. The spraying process can be relatively controlled easily and it is also consistent to glaze coverage. Also, the packaging is very simple and can be semi-controlled.
Our Hake-Moulded are available in different grading. These are as follows:
50-70g; 60-80g; 90-110g; 120g+.But we also process the moulded loins as per our customer’s requirements.
The headed and gutted Hake is de-iced, de-scaled, graded and hand filleted. The skinless fillets are trimmed for blood, Pin Bone Out(V-Cut), fins, black membrane, parasites, roe, guts, loose fish scales, absecces and sorted, pieces are formed into a loin shape in a blue LDPE pouch, packed and quick frozen in accordance with good commercial practice to attain a product temperature of -18ºC or below. It is caught in sea by bottom trawlers in the south-east Atlantic.
The moulded loins are then glazed at ± 5%. It must be finger laid neat and evenly into the carton and no pouches are to be embedded into the meat. During transportation, it is kept at a minimum temperature of -18ºC and the product can be best used before 24 months from the date of production. The moulded loins are sealed at 2 x 5kg cartons single strap crosswise and the weight of the carton is 5kg net.
For the packaging and labeling, if you want to put your own labeling, we are at your disposition or we can do our own packaging which include the name of product, Latin name, EU approval number, Best before and expiry date, address of manufacturer, EAN 128 bar code, FAO area, storage condition and product of Namibia.
Hake is a mild-flavored white fish to colder seas. Because Hake is a mild fish it serves as a good foundation for good flavoring.
Hake with Lemon, garlic, capers and olives can be the most tasty and delicious meal than ever. Here are the steps to be carried out when cooking Hake fish.
1. Firstly, slice a quarter cup olives with combination of a quarter cup capers. Then, slice the garlic clove.
2. Spice the Hake with salt and pepper. Then, heat the skillet with at least 4 tablespoon of olive oil.
3. After 10 minutes place the Hake fillet in the skillet of olive oil.
4. After about 7 minutes, press lemon juice over the Hake fillet and let it for 10 minutes after it has cooked thoroughly.
5. Heat 2 tablespoon of olive oil in another skillet and pitch in the garlic, capers and olive. Let it cook for around 3 minutes and then add 1 cup breadcrumbs.
6. Let it cook for a few minutes till it gets a brownish color.
7. Laminate the Hake fish and then spread the garlic, capers and olive mixture over it.
Economic growth of our business is accompanied by ecological balance of the oceanic ecosystem. It is therefore inevitable to sustain well grown fishing populations and numerous measures to do so have been taken by the Namibian government and most Namibian fishing associations and companies.
Since consumers are becoming more and more aware of the importance of sustainable resources, the Namibian Government and fishing companies are striving to become MSC (Marine Stewardship Council) awarded.
Due to the fact that sustainability is a big issue to Seawork, we have already been accredited with the MSC - Chain of Custody certificate. This entitles us to handle MSC certified fish from sustainable resources all over the globe. We are also making sure that every product leaving our factory can be traced from raw material level to the individual packing and sealing the product itself.
Nevertheless the following facts emphasize how well the Atlantic coastline is standing, especially the Namibian exclusive economic zone:
The Namibian coast is approximately 1500km long and is arid desert along its entire length. Because of the desert coastline, the Namibian coast has few urban settlements, unlike most other coastlines in the world, which tend to be very densely populated. The lack of dense settlements means that there is not much pollution in Namibia marine waters, which could adversely affect the marine ecosystem.
According to the FAO: " with 580.000 Km² Namibia has one of the most productive fishing grounds in the world, based on the Benguela Current System, one of the four eastern boundary up welling systems in the world"
Furthermore the Namibian fishing industry is bound to very strict restrictions, e.g. TAC (Total allowable catch quotas) which ensures the ecological balance of the population during the fishing season.
In addition, Trawling for Hake is not permitted in less than 200 m depth, in order not to affect other species natural habitat and to minimize by-catch.
In 2008 the Namibian government has set the TAC for hake to be 130,000tons and this figure will stay the same for 2009.The conformity of the TACs is ensured by independent, government appointed fishery Inspectors, who must be present on every vessel at sea and on every landing of fish.
The closed season lasts for at least one or two months, September and October, depending on research results of stock Levels in order to ensure natural regeneration and to allow regrowth of populations.
The Ministry of Fisheries and Marine Resources through its Directorate for Resources Management continues to conduct annual scientific research aimed at quantification of the resources and the state of the environment.
Resource Management exists in FAO region 47 to provide advice and take action needed to manage the sustainable utilization and conservation of living aquatic resources.
Existence of a limit on cod-end meshes size of 110mm to prevent young fish from being caught.
At SEAWORK a "Hazard Analysis Critical Control Points System" (HACCP), a food safety management system has been implemented since the company started. The system relies on a systematic approach to the identification and assessment of the hazards and risks associated with a food operation and the defining of the means of their control. It is a preventative system for ensuring the highest food safety possible, but is not a stand-alone system. It is built upon other programs such as Good Manufacturing Practices (GMPs) which are built into our food safety system. Our HACCP system undergoes a bi-annual audit from SABS (South African Bureau of Standardization, Cape Town) to ensure that the company conforms to the necessary criteria. A certificate on compliance, valid for the next six months is issued.
HACCP has been endorsed worldwide by organizations such as Codex Alimentarius (a commission of the United Nations), the FDA (US Food and Drug Administration), and the European Union and by several other countries, including Canada, Australia, New Zealand and Japan.
Our HACCP system assists us to comply with legislation and to fulfill customer requirements as well as supporting due diligence.
We focus mainly on quality which starts on board our vessels and is monitored right up to the end of a finished product. Since all of our processing is done by hand we ensure the best possible results on our products.
Furthermore our quality department has been audited and certified by an EU-sent commission, to prove its conformity with EU-Standards regarding importing regulations and legislature.
We do our best in order to always be ahead and up to date with international quality standards, legislation and regulations.
The headed and gutted Hake is de-iced, de-scaled, graded and hand filleted. The fillets are trimmed for blood, bones, fins, black membrane, parasite, roe, loose fish scale, abscess and sorted, packed and quick frozen in accordance with good commercial practice to attain a product temperature of -18ºC or below. It is caught in sea by bottom trawlers in the south-east Atlantic.
The fillets are packed lengthwise using blue LDPE for interleaving. The product is packed in such a way that each layer of fillets is interleaved; the fillets are not touching and can be separated easily in a frozen state.
The storage and transport temperature is kept at a minimum of -18ºC and the product can be best used before 24 months from the date of production. The weight of the carton is 5kg net and sealing is 2*5kg cartons single strap clockwise.
For the packaging and labeling, if you want to put your own labeling, we are at your disposition or we can do our own packaging which include the name of product, Latin name, EU approval number, Best before and expiry date, address of manufacturer, EAN 128 bar code, FAO area, storage condition and product of Namibia.
Our range of products are available all over the world. Our company works in partnership with European companies like All-Fish Handelsgesellschaft GmbH situated in Kronshagen/Kiel, Germany and Inlet Seafish in Spain.
All fish company based in Germany has formed a strategic partnership with Seawork which make them responsible of Seawork’s finished products in Germany, Holland, Belgium, Austria and Switzerland, as well as in Scandinavia and eastern-Europe.
Our second partner is based in Spain and this company is responsible for distribution on Spain, Portugal, Italy and France.
These three companies are united together by a common goal which facilitates our customer demand in Europeans countries; it shortens the distance between the seafood source, the customer and also between producer and consumer. These three firms have now formed a Seawork network in every corner of the world.
With many years experience, we cover all aspects of the process from fishing through production, product development, to marketing and final distribution. Most of our products are sold under the SEAWORK brand. SEAWORK is a registered trademark in most European countries including Germany and Spain. In addition the trademark is registered in South Africa, Australia, and New Zealand.
The Latin name for Namibian water Hake is called MERLUCCIUS CAPENSIS or PARADOXUS. It is caught at sea by trawlers and long liners. The catch area is in the South-East Atlantic (FAO 47).
The production procedures are as follows:
Firstly, the headed and gutted hake is de-iced or de-scaled. It is then cleaned, pouched, packed and blast frozen in accordance with good commercial practice to attain a product temperature of -18oC or below after thermal stabilization. After that, a protective glaze of ± 5% is placed. The product can be used best before 24 months from date of production.
The piece weight and product measurements depend on the client's requirements. Each piece is pouched in plastic and no pouched is to be embedded on the product. It can also be packed interleaved on request. The product packed together with the carton can be a random weight of (+/- 7,5Kg) or (+/-11Kg).
For the packaging and labeling, if you want to put your own labeling, we are at your disposition or we can do our own packaging which include the name of product, Latin name, EU approval number, Best before and expiry date, address of manufacturer, EAN 128 bar code, FAO area, storage condition and product of Namibia.
Hake is a term used to refer to several members of the cod family. As with many types of freshwater and saltwater fish, Hake can be cleaned and filleted for different kind of culinary preparation very easily rather than other types of freshwater and saltwater fish.
People who are conscious about their health and prefer to avoid the cholesterol content found in much red meat, preparing of Hake fish can be an excellent alternative. The fatty oil found in Hake fillet is considered to promote the production of good cholesterol rather than the fatty oil in red meat which can lead to bad cholesterol. Fish is also considered essential for proper cardiovascular health and brain function. Thus, Hake can be an excellent meal for our health. Eating Hake fish several times a week using different types of recipes can be ideal.
Hake can be used in different ways from more formal meals,prepared simply for more casual gatherings around the table or for a get together. If we want to have a healthy lifestyle, then why not choosing Hake fish in our daily meal?
Rimaco Ltd is the new marketing company Seawork hired to be in charge of the marketing and I think that they deserve to have a section in this blog. Rimaco has been working for Seawork for about 4 months focusing on the online marketing and since then, there has been a tremendous boost in Seawork activities.
Before Rimaco was hired by Seawork, we did not know how many people visited our website, where are they from, how do work with these data, how to retain people on your website or simply how to use internet as a medium. But after 4 months Rimaco reverted back to us with a complete statistics about all type of online communication. Thanks to Rimaco we got contacted more than 150 times in only 4 months, resulting to new clients and more networking.
Having used this blog as a medium of communication, I think that Rimaco deserves the right to be in Seawork's blog as they did an amazing job during these few months.
Special thanks to Jerome, Hema, Frank and all Rimaco partners that made this possible. Thanks guys, I am sure that you will rock on for the awards.
Here we are, the seasonal catch is over, Seawork is now taking time to fix some of their boats and find new strategies how to widen their target market. This is an important break for our company as we have different aspects like administration and managerial that can be modified to offer a better service.
Because of the Namibian law in regards to the protection of the Hake biomass, it is compulsory to respect this policy for the future of the fish industry. We fortunately had the opportunity to observe what happened to our competitor based in Argentina. Due to the over-exploitation of their natural resource it happened that the price of hake rose drastically resulting to an axe in their labor force. With the rise in unemployment and a decrease in the level of production, the Argentinian authorities had to impose TAC (Total Authorized Catch) to make sure that this issue will not happen again.
Have a look at this article which has already been discussed on the Seawork blog.
The Seawork Fish Processors (Pty) Ltd is a fishing and processing company based in Walvis Bay, Namibia, specializing in the catching, value adding and marketing of fresh and frozen seafood products like Hake moulded loins, tuna steak, frozen Hake fillet and various other species.
Since its inception, the company has remained true to its mission of being a customer orientated value adding specialist.
Two production facilities, five trawlers and one long-line vessel enable us to guarantee our customers a continuous supply of high quality seafood products. The main products are Hake, Kingklip and numerous other fish species.
As a truly customer orientated processor, every single fish passing through our production line is selected and filleted by hand securing a superior quality finished product at all times.
Furthermore we take pride in our constantly growing product portfolio, due to innovative product development, as we are able to meet all our customer's individual needs regarding a top class finished product including specific trimming and shaping, as well as customized packaging.
Mission statement:
The mission of Seawork is to be a customer oriented value-adding specialist by sourcing only superior quality raw material and converting it into market-ready specialists using the latest packaging technology and highest quality standards.
Our goal is to be a highly profitable and efficient seafood company, specializing in the procurement, value adding and marketing of seafood products.
We strive to achieve these goals by implementing innovative marketing structures. Furthermore, Seawork is committed to establish long lasting customer relationships built on premier services, quality products and ethical business practices. Together with strict cost controls and high efficiencies, the company aims to attain superior returns for its stakeholders.
At the beginning of Seawork, hand filleting was the only option but with years, there has been some propositions like why not use machines to do it. It was a brilliant idea to use machines so that we can reduce cost on the long term basis and generate more profit but the boss was not really keen with it. We were quite anxious about his idea but finally it seems that nowadays it is our most effective tool. What would have been a saving in cost has become an extraordinary flexibility for the company.
OK, it may seems strange what I just wrote but you will understand pretty soon. Because of our different demand for Hake products it is quite hard to constantly change machines and re-organized everything, whereas while keeping our labor force working, changing the process is just a matter of second. I am not kidding, it took only 30 seconds, everything changed, weight, type of the processing (skin on or off or boned or deboned) everything moved so quickly. We process 20 tons minimum per day and believe if we have 5 clients ordering Hake locally we should be able to deliver the next day with the required specifications.
This is the business aspect of the company but on the other hand, we offer jobs to 700 people and 100 additional people at sea. We contribute to the Namibian economy in various ways. Thanks to our company but a bigger thank you for our labor force we are able to give the most out of our processing plant. This is because we look after our employees and offer them good work conditions that they are so productive and enthusiastic to come to work.
For weight watchers, Hake fish is good for health.
French dish: Grilled Hake au Gratin Recipe
Serves: or 4 people
Ingredients:
• 4 Hake (about 170 grams each)
• 57 grams breadcrumbs
• 57 grams butter
• 85 grams grated cheddar cheese
• ¼ spoon of mustard powder
• Salt and pepper for the taste
Preparation of the French Grilled Hake au Gratin:
• Grill the breadcrumbs until golden and leave to decrease the temperature.
• Salt and pepper the Hake fillet (both sides) & put the butter on one side only.
• Place the steaks on foil under a medium grill butter side up for 7 to 7 minutes. (depending on the thickness of the Hake fillets)
• Then turn the fish over and cover with a mixture of the breadcrumbs, cheese, mustard powder, salt and pepper and grill for a further 6 to 7 minutes.
• Garnish with a few lemon twists and serve.
• This would be perfect with jacket potatoes and green beans.
Comments:
Gratin adapted from French cuisine is a type of casserole dish that is covered with Béchamel sauce or Mornay sauce, topped with buttered breadcrumbs and/or grated cheese and either baked or broiled, then served in its baking dish with a golden crust.
