Merry Christmas and Happy New year 2010 to all our followers

Thank you for having following us for this one year. We will keep you posted concerning all the updates on our company together with the latest news on fish industries.

Changes in the website of Seawork Fish Processors Ltd

Seawork Fish Processors Ltd is changing its website to best meet customer satisfaction. The new website will be done by Rimaco Ltd which is specialized in website design and Search Engine Optimization. 

However, new marketing objectives are being applied to the company and Seawork will work to the level best to meet its objectives.

Concerning the design of the website, Rimaco Ltd will re-design our website in order to make it more attractive to our customers and better Search Engine Optimization pages will be done so as our website can be ranked on the top of Google, Yahoo and Bing.

Furthermore, our website will support video format on the homepage, PDF, gallery about our variety of hake fish products and our blog as well. We will keep you posted about the evolution of our new communication tool.

http://www.rimaco.biz
http://www.neolight.mu

Climate change; a threat for Namibian fishing industry

The fisheries sector and aquaculture are the source for survival for millions of people in Africa but the fishing sector is under threat yet the country need to expand its market possibilities. The African fishing sector like other primary sectors is threatened by climate change as the earth’s climate is changing speedily than ever.

The scientists have reported that the temperature of the earth will basically increase by 1.5 degrees Celsius by 2050 and this will affect directly the natural environment and the ecosystem. The rise in temperature can be a disaster as it will bring up many effects that will put the population into dilemma. The level of sea and storms will be rising unexpectedly which will in turn have an impact on rainfall, river flows and Lake water levels. It will further lead to the acidification of water sources, calcification and coral bleaching.

Moreover, the climate change will impact on the compositions, the productions and yields of fish species. Furthermore, this can lead to rapid expansion of diseases.

However, the African state is said to be the most susceptible to the climate change effects and it is predicted that this will be the hardest hit for African fisheries. It has been said that African fisheries sector can likely supply about 6 percent of the world’s annual economic growth but yet Africa is a bit weak to take up challenges due to lack of information, modern technology, skills and economic resources. However, efforts are being made at the continental level with African Union that is intended at evaluating technical expertise and resources.

The annual fish production in Africa accounts for two percent of the global production (which is 2.77 million tons) and a total traded value of 1.7 percent. 

Thus, Namibia is considered to be the main exporter of fish products especially fish fillets in the SADC regions in terms of volumes which accounts for 48 percent. The Namibian fishing authorities have reported that Namibia is considered to be the largest fishing nation in the region of Africa and about 90 percent of the fish that are landed, are exported internationally.

Namibian fishing industries also contribute to the employment sector which is a good initiative for Namibian people. Most of the employed work at sea or in the processing plants. An example of a fish fillet processor in Namibia is Seawork Fish Processors Ltd. Every single fish processed at the plant is being hand filleted and the company employs around 1500 people to work at their plant.

As a whole, the population needs to take severe precautions so as the fight against the climate change and also to save their job. 

 Ref: http://allafrica.com/stories/201009030740.html 

http://www.seawork.com.na/about-us.html

Edible coating for fish fillet is the packaging for the future

Nowadays, demand for healthier food is growing hastily and this has pushed scientists to devise a new type of packaging that extend the use of the products and at the same time the products can be recyclable. 

When it comes to seafood sector, food scientists have shown that edible coating makes fish fillet lasts longer and healthier. Edible coating is made by the use of a transparent film that coats the seafood product and it acts as a fence to humidity and oxygen. This type of packaging can be advantageous for seafood processing industries as it prolongs the valuable life of the fish fillet product and probably make them more nourishing by plunging them into an edible, protective coating supplemented with fish oil. 

As per the analysis done by the food science professionals, when the fish fillet was packed with this type of coating, the fish fillet could be kept for two to three days more and was good for consumption. Moreover, the liquid used for coating contains a certain type of element known as Chitosan which comes from crustacean cells. This was used as films for wrapping of fish fillet to prohibit bacteria and fungi from entering and it also extends the storage cycle of the fish fillet. After the coating was done, some of the fish fillets that were used for testing, were keep in refrigerator for three weeks while the remaining were kept frozen for three months.

When the frozen fish fillets were analyzed after a specific amount of days, it was found that amount of omega-3 fatty acids were three times higher in the fish fillets that were coated and kept in refrigerator as compared to  uncoated fish.

Omega-3 fatty acids are vital nutrients found in fish fillet and research recommends that an increase in the omega-3 may have a number of benefits to human health. 

Ref:

http://www.sciencedaily.com/releases/2006/09/060905084809.htm

http://www.sciencedaily.com/releases/2009/07/090716164346.htm

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

Hake fish fillet helps to reduce prostate cancer

Prostate cancer is a common form of disease that develops in a gland found in male reproductive system.  The number of people suffering from prostate cancer is commonly found all around the world but the United State holds the highest percentage when it comes to this type of cancer.

Prostate cancer is a type of disease that is grown slowly in the male body and it is usually not fatal. However, prostate cancer does kill with enough frequency when certain precautions are not taken. Some men may want to reduce the risk of developing prostate cancer and ultimately give way to it. But what’s need to be done? 

While fish is known to have many health benefits, including cutting the risk of heart disease and stroke, the question of whether it could protect against prostate cancer has been "a bit controversial".

A new review of medical literature suggested that consumption of high amount of Hake fish product such as fillet of fish may not protect men from developing cancer but it could reduce the risk of dying from this disease.

They also found that men who ate more fish fillet were 44 percent less likely to develop metastatic prostate cancer. That means the disease that had spread beyond the prostate gland. Higher fish fillet consumption was also associated with a 63 percent lower risk of dying from the disease.

Research has also shown that the omega-3 found in fish species reduce the progression of cancer cells. Some species of fish such as hake fish contain a great quantity of omega-3 fats, mainly in the form of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Fish is known to have many health benefits including the risk of getting stroke and heart disease. Fish products such as fish fillet are highly recommended for consumption as it helps us from developing many types of cancer.

As a recommendation, we suggest men should choose eating fish fillets more often as it could have a major positive impact in public health. 

Ref:

http://uk.reuters.com/article/idUKTRE69649E20101007?feedType=RSS&feedName=healthNews

http://www.theepochtimes.com/n2/content/view/44009/

http://www.health24.com/news/Prostate/1-941,58832.asp

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

Classic Hake fish fillet in parsley sauce

Ingredients

·         3 liter of water

·         2 slice lemon

·         1oz flour

·         2 pint full-cream milk

·         2oz fresh parslay, stalks removed and chopped

·         1 ½  tablespoon salt

·         900-1000g  fish fillet

·         4oz  unsalted butter

Directions:

1. Place the water, lemon and salt in a pan and boil for about 8 minutes.

2. Put in the Hake fish fillet and then cook for 5minutes.

3. Take out from the heat and leave it cooking in the cooking liquid.

4. Liquefy 1oz butter in a pan and add over the flour.

5. Stir constantly with a spoon in order to mix and then cook.

6. Slowly pour in the milk and stir constantly to make a smooth sauce. Add 300ml pint of the fish cooking liquid and leave to cook for 15 minutes.

7. Cut the Hake fish fillet into 6 slices.

8. Mix the chopped parsley and the rest of the butter into the sauce.

9.  Pour the sauce over half the Hake fish fillet

10. Serve with some potatoes boiled in salted water and a sprig of mint.

Ref: 

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

Tips how to fillet your fish

Filleting of fish is a very method in preparing of fish meals. There are several steps that are needed to be followed in order to fillet the fish but spending a little effort at the cleaning process is worth because it contains no bones at the eating stage.

• First you need to have a good knife with a thin and flexible blade for filleting.

• Cut the head of the fish behind the gills. 
• Cut it in a way that the knife touches only the backbone of the fish.
•  Hold the fish by its tail and pass the knife deep along the backbone and dorsal fin. The fish needs to be cut deep enough so that the knife passes through the rib cage. 
• When the knife is no longer in contact with the rib cage, push the knife through the width until the fish fillet is cut off at the tail. 
• The skin of the fish can be removed by inserting the knife near the tail and remove the flesh from the skin.
•  Repeat the same process at the other side.
•  Now you can use your fish fillet in your meals. 

There are some contaminants that are found in fish. Basically, this can be reduced in a fish meal by doing a proper trimming, skinning and cooking of the fish fillet. Cooking does not really remove all the contaminants in the fish but the heats from cooking can melt the certain amount of fats. Thus, baked fish fillet is mostly preferred in fish meals as it contains low fat.

Source: 

http://www.myfitnesspal.com/nutrition-facts-calories/baked-fish

http://www.dummies.com/how-to/content/filleting-your-fish.html

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

Urine in Pangasius fish

Don’t Eat this fish: Pangas (Pangasius, Vietnamese River Cobbler, White Catfish, Gray Sole)

Cheap cheap fish! The above is an ad (from one of the large supermarket chains in France) for the fish known as Pangas (also called, Pangasius, Vietnamese River Cobbler, Basa Fish and White Catfish, Tra, Gray Sole). It was a reminder to tell you about the dangers of this strange but increasingly popular fish. I learned about them and how they’re raised a while ago on an informative documentary online here: Documentary about Pangas. (which is in French. If you don’t speak French, read below.)

Would the French call it Poisson ou poison?

Industrially farmed in Vietnam along the Mekong River, Pangas or whatever they’re calling it, has only been recently introduced to the French market. However, in a very short amount of time, it has grown in popularity in France. The French are slurping up Pangas like it’s their last meal of soup noodles. They are very, very affordable (cheap), are sold in filets with no bones and they have a neutral (bland) flavor and texture; many would compare it to cod and sole, only much cheaper. But as tasty as some people may find it, there’s, in fact, something hugely unsavory about it. I hope the information provided here will serve as very important information for you and your future choices. Here’s why I think it is better left in the shops (and not on your dinner plates):

1. Pangas are teeming with high levels of poisons and bacteria. (industrial effluents, arsenic, and toxic and hazardous by-products of the growing industrial sector, polychlorinated biphenyls (PCBs), DDT and its metabolites (DDTs), metal contaminants, chlordane-related compounds (CHLs), hexachlorocyclohexane isomers (HCHs), and hexachlorobenzene (HCB)). The reasons are that the Mekong River is one of the most polluted rivers on the planet and this is where pangas are farmed and industries along the river dump chemicals and industrial waste directly into it. To Note: a friend lab tests these fish and tells us to avoid eating them due to high amounts of contamination. Regardless of the reports and recommendations against selling them, the supermarkets still sell them to the general public knowing they are contaminated.

2. They freeze Pangas in contaminated river water. Ew.

3. Pangas are not environmentally sustainable, a most unsustainable food you could possibly eat– “Buy local” means creating the least amount of environmental harm as possible. This is the very opposite end of the spectrum of sustainable consumerism. Pangas are raised in Vietnam. Pangas are fed food that comes from Peru (more on that below), their hormones (which are injected into the female Pangas) come from China. (More about that below) and finally, they are transported from Vietnam to France. That’s not just a giant carbon foot print, that’s a carbon continent of a foot print.

4. There’s nothing natural about Pangas – They’re fed dead fish remnants and bones, dried and ground into a flour, from South America, manioc (cassava) and residue from soy and grains. This kind of nourishment doesn’t even remotely resemble what they eat in nature. But what it doesresemble is the method of feeding mad cows (cows were fed cows, remember?) What they feed pangas is completely unregulated so there are most likely other dangerous substances and hormones thrown into the mix. The pangas grow at a speed light (practically!): 4 times faster than in nature…so it makes you wonder what exactly is in their food? Your guess is as good as mine.

5. Pangas are Injected with Hormones Derived from Urine – I don’t know how someone came up with this one out but they’ve discovered that if they inject female Pangas with hormones made from the dehydrated urine of pregnant women, the female Pangas grow much quicker and produce eggs faster (one Panga can lay approximately 500,000 eggs at one time). Essentially, they’re injecting fish with hormones (they come all of the way from a pharmaceutical company in China) to speed up the process of growth and reproduction. That isn’t good. Some of you might not mind eating fish injected with dehydrated pee so if you don’t good for you, but just consider the rest of the reasons to NOT eat it.

6. You get what you pay for – and then some. Don’t be lured in by insanely cheap price of Pangas. Is it worth risking your health and the health of your family?

7. Buying Pangas supports unscrupulous, greedy evil corporations and food conglomerates that don’t care about the health and well-being of human beings. They only are concerned about selling as many pangas as possible to unsuspecting consumers. These corporations only care about selling and making more money at whatever cost to the public.

8. Pangas will make you sick – If (for reasons in #1 above) you don’t get immediately ill with vomiting, diarrhea and effects from severe food poisoning, congratulations, you have an iron stomach! But you’re still ingesting POISON not poisson.Final important note: Because of the prodigious amount of availability of Pangas, be warned that they will certainly find their way into other foods: surimi (those pressed fish things, imitation crab sticks), fish sticks, fish terrines, and probably in some pet foods. (Warn your dogs and cats and hamsters and gerbils and even your pet fish!)

Article extracted from:

http://www.dietmindspirit.org/2008/01/30/why-you-shouldnt-eat-this-fish-pangas-pangasius-vietnamese-river-cobbler-white-catfish-gray-sole/

15 types of Hake fish products processed at our plant

Hake fish comes from the same family as Cod and Haddock but it is tastier as compared to other whitefish. It is a small fish of averaging 1 to 8 lb. In weight, but which has been known to grow up to 60 lbs. There are different species of Hake found over the world but Seawork offers the best Hake fish found in South Africa which is known as Merluccius Capensis.

Calories present in Hake fish: 75; carbohydrates: 0.5 g; fat: 0.9 g; protein: 18 g. it is also rich in calcium, phosphorus and potassium.

Seawork offers a wide variety of Hake products. There are around 15 types of Hake products that are processed at our plant such as Hake fillets, moulded loins, Hake skin on, Hake skin off, etc. All our Hake fish products are filleted by hand which guarantee our clients that top quality hake products are being offered to them.

We give our clients a wide range of facilities like, they can order as per the grading they need the Hake products to be processed. Also, we can do our own packaging with our labeling on the cartons such as Name of product, Latin name, EU approval number, Net weight, Best before and expiry date, Batch number, Address of manufacturer, EAN 128 bar code.FAO Area, Storage conditions and Product of Namibia.

For more information, please feel free to visit our website:

http://www.seawork.com.na/hake-fillet-skinon.html

Or check out our online video on:

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

Blue Shark

Apart from Hake fish products, Seawork is pleased to offer you other variety of fish species such as Blue shark. The processing of Blue shark is almost same as Hake fillets but with certain differences.

The Latin name of Blue shark is Prionace Glauca. Blue shark is caught in South-East Atlantic, by bottom trawlers. Trawling is a method of fishing that involves pulling a large fishing net through the water behind one or more boats. The net that is used for trawling is called a trawl. Bottom trawling is trawling (towing a trawl, which is a fishing net) along the sea floor.

Processing of Blue Shark is as follows:

The frozen gutted and headed Blue shark is skinned and trimmed according to customer specifications. It is then sorted, packed and blast frozen in accordance with good commercial practice to attain a product temperature of -18ºC or below. Skinning is done according to customer’s requirements.

The Blue shark is then coat with a protective layer known as the glazing process. It is glazed at 5-10% (according to customer’s specifications). Then, the trunks are packed individually wrapped (IWP) with high density foiling sheet.

The product can be best used before 24 months from the date of production. No sealing is done as Hake fillets and the weight of the carton is 25kg 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 more information about Hake frozen fillets or any other products based of Hake, please feel free to view our website on:

http://www.seawork.com.na/blue-shark-fillet.html

Or our online video:

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

Seawork catches 10 metric tons of Hake fish per annum

Seawork being the best hake fish supplier catches approximately 10.000 metric tons of whole round hake per annum. Our daily production capacity is ± 25 metric tons of hake fish. As written in our previous blogs, all hake fish are filleted by hand in order to ensure that the best quality products are being offered to our clients.

Seawork also respect green marketing. As Economic growth of our business is accompanied by environmental 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.

Since 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, and we are making sure, every hake fish product either frozen hake fillet or hake fillets leaving our factory can be traced from raw material level to the individual packing and sealing the product itself.

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 fish is not permitted in less than 200 m depth, in order not to affect other species natural habitat and to minimize by-catch.

The WWF states that Namibian and South African Hake fish is not being overfished and is therefore a good choice when buying fish.

For more information, please feel free to visit our website:

http://www.seawork.com.na/sustainability.html

Or check out our online video on:

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