Thanks to Rimaco marketing company

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.


For more information concerning Seawork Fish Processor Ltd, please visit:
http://www.seawork.com.na/ 

Baked Stuffed Hake in White Wine

Serves/Makes: 4

Ingredients:

• 1 tablespoon (15 g) unsalted margarine
• 2 medium-size onions, thinly sliced
• 1 garlic clove, finely minced
• 1/2 cup (125 mL) fine breadcrumbs
• 2 tablespoons (30 mL) freshly chopped parsley
• 1 teaspoon (5 mL) grated lemon rind
• 1/4 teaspoon (1 mL) black pepper
• 4 (8-ounce / 227-g each) silver Hake(scaled and cleaned)
• 1/3 cup (80 mL) dry white wine

How to cook Baked Stuffed Hake in White Wine:

• Preheat oven to 400° (200°C).
• Into a medium-size fry pan, melt margarine over medium heat; soften onion slices, uncovered, for 5 minutes.
• Remove softened onion slices from heat.
• Transfer half of onion slices into a bowl; mix in minced garlic, breadcrumbs, chopped parsley, grated lemon rind and black pepper.
• Thoroughly mix, until of stuffing consistency.
• Evenly stuff each silver Hake; secure openings with toothpicks.
• Layer half of remaining onion slices over the bottom of a lightly greased oven-safe pan.
• Arrange silver Hake on top of onion slices, head to tail; garnish with remaining onion slices.
• Pour in dry white wine; cover tightly with a foil.
• Bake into preheated oven for 30 minutes.
• Fish is done when flesh can easily be broken-up with a fork.

Note:

To barbecue this fish, use a foil instead of a pan; barbecue for 30 minutes, over medium-high coals.

If you would like to have more information concerning different types of Hake products that are available, please visit:
http://www.seawork.com.na/main-products.html

No Hake fishing for one month.

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.

http://seawork.blogspot.com/2009/08/protection-of-hake-exploitation.html

Flavoursome Rice Crusted Hake

Ingredients:

• 400 ml (1½ cups) Tastic Nature’s Brown Rice with Sundried Tomatoes, cooked

• 4 Hake fillets

• 187 ml (3/4 cup) Mature cheddar cheese, grated

• 15 ml (1 tbsp.) Fresh coriander, chopped

• Pinch of cayenne pepper

• 1 Lime rind, grated

• Salt and freshly ground pepper, to taste

For the mayonnaise:

• 175 ml (3/4 cup) Mayonnaise

• 10 ml (2 tsp.) Lime juice

• 15 ml (1 tbsp.) Fresh coriander leaves, chopped

• 15 ml (1 tbsp.) Capers, chopped

• 4 Gherkins, chopped

• Freshly ground black pepper to taste

Method:

1. For mayonnaise: blend all the ingredients together in a blender until smooth.

2. Preheat oven to 180 °C.

3. Pat the fish dry with kitchen towel. Place on a greased baking tray. Season to taste and spread mayonnaise mixture on top.

4. Mix the Tastic Brown Rice, cheese, coriander, cayenne pepper and lime rind together and spoon on top of fish.

5. Season the Hake fish to taste. Bake fish in the oven for 15 - 20 minutes, or until the fish is cooked and the topping is golden.

6. Serve with the leftover mayonnaise.

Chef's Tip: Serve with baby potatoes, a green salad and mayonnaise as a main course.

Seawork Fish Processors Ltd - A worldwide Hake provider

Company description:

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.

For more information please feel free to check our website on:
http://www.seawork.com.na/ 

Or our online video:

http://www.youtube.com/watch?v=tqwI4_e1u9o