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Tuesday, December 22, 2009

Baked Hake fish recipe.



Ingredients needed:
·         280g Hake fillets
·         50g sliced onions
·         100g fresh mushroom sliced
·         1 table spoon light mayonnaise
·         1 table spoon fresh lemon juice
Instructions:
1.      Coat a baking tray with spray and cook.
2.      Then, place the Hake fillet in the tray.
3.      Mix lemon juice, some mayonnaise, onions and spices.
4.       After that, spread the mixture done over the Hake fillets.
5.      Preheat oven to approximately 290 degree
6.      Then, place the Hake fillets in oven and bake for a few minutes (approximately 17 minutes)

Number of serving can be 4 or 2 full servings.
This meal can be very healthy as it contains many calories and contain low cholesterol.
Here are the amounts of calories found in baked Hake fillets:
o   The total amount of calories found is 97.7.
o   Total fat is  5.9g
o   Cholesterol: 58.8mg
o   Sodium:  94.6mg
o   Potassium: 405.8mg
o   Total carbohydrate: 2.4g
o   Protein: 17.4g

Wednesday, December 16, 2009

Top quality Hake manufacturer

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.

http://www.seawork.com.na/fish-processing.html 

Thursday, December 10, 2009

Hake fillets

Seawork offers Hake skin on fillets in different grading. It is available as follows:
2 - 4 Oz, 4 - 6 Oz, 6 - 8 Oz, 8 - 10 Oz, 10 - 12 Oz, 12+ Oz / 70-90 g, 90-110 g,110-130 g, 130-150 g, 150-170 g,170-220 g.

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.


For more information about us please feel free to check our website on:
http://www.seawork.com.na/main-products.html 

Or our online video:


Wednesday, December 9, 2009

Seawork uses protective methods for the processing of Hake fish fillet


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.

http://www.seawork.com.na/main-products.html


Tuesday, December 1, 2009

Processing of Moulded loins



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.

For further information, please visit us on:
http://www.seawork.com.na/hake-steaks-folded.html