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

HACCP - HAZARD ANALYSIS CRITICAL CONTROL POINT

HACCP is the methodical preventive approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. This approach has major benefits to organizations operating within the food supply chain as it enables them to decide key controls over processes and focus resources on activities that are dangerous to ensuring safe food. Retailers,food industry and Government in particular are concerned about ensuring that food is produced safely and that the consumer has confidence in the product. This has led to an increase in legislation over time that has focused upon ensuring safe systems of food production.

HACCP has great importance which it comes to food safety. First of all, it improves food safety. It also increases business awareness of food risks. As Seawork is the best worldwide hake products manufacturer, having the HACCP certificate increases our buyer and consumer's confidence regarding our hake products (frozen hake fillet, hake fillets,hake fillet skin-on, etc...) and also reduces the risk of negative publicity.

The HACCP certificate 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.

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.

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

Seawork - HACCP awarded

HACCP is a system which identifies hazards and implements measures for their control. It was first developed in 1960 by NASA to ensure food safety for the manned space program. The main objectives of NASA were to prevent food safety problems and control food borne diseases. HACCP has been widely used by food industry since the late 1970 and now it is internationally recognized as the best system for ensuring food safety.

HACCP is endorsed by the:

• FAO (Food and Agriculture Organization)

• Codex Alimentarius (a commission of the United Nations),

• FDA (US Food and Drug Administration),

• European Union

• WHO (World Health Organization)

There are seven basic principles that must be followed which are:

Principle 1

Conduct a hazard analysis.

Principle 2

After assessing all the processing steps, the Critical control point (CCP) is controlled. CCP are points in a food production and processing at which significant hazards can be controlled or even determined.

Principle 3

Establish critical limit for each CCP.

Principle 4

Set up a system to monitor each CCP.

Principle 5

Establish corrective actions.

Principle 6

Establish verification procedures. The verification process is required to confirm if the system is working properly and that procedures outlined in the HACCP documents are properly being followed.

Principle 7

Record-keeping and documentation.

Seawork Fish Processor is a fishing company based in Walvis Bay Namibia and it is a HACCP certified member.It has been accredited with the HACCP certificate as it is an international seafood supplier. This has ensured that the company has a well managed seafood safety system and their products are of superior quality.

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

Hake fillet skin-on

Hake fish comes from the same family as Cod andHaddock 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 including Hake skin on. All our Hake fish products are filleted by hand which guarantee our clients that top quality hake products are being offered to them.

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 plate 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.

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.

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

Marine Stewardship Council

Being in the fish industry for about 15 years, Seawork Fish processor ltd is one among the leading Namibian fishing companies and we applied the MSC policies to be able to use this icon for its customer peace of mind.

Nowadays seafood consumers are becoming more and more aware of the sustainable resources and based on this, the Namibian fishing companies has decided to be MSC awarded. Sustainability of seafood is a very big issue to Seawork. We have already qualified for the MSC certification but before being qualified for this, we had to respect every policies, requirements and assessments in order to have this blue MSC label in our all Hake fish products being exported worldwide. First of all, seafood environmental standard is our priority. Even the MSC certifies that environmental standard should be respected. This has been contributed by the law imposed by the Namibian government.

Because of all these precautions the biomass of the Hake population has increased by 34% which is a growth from 701,000 to 936,000tons in one year. The Government has even increased the Total Annual Catch (TAC) from 130,000tonnes in 2007 to 145,000tonnes in 2010. This shows that the Namibian authority has well monitored the Hake population and has carefully taken required precautions in order not to affect the marine environment. Also the Worldwide Fund has stated that there has not been overfishing in the zone 47.

Strict rules and regulations have been imposed by the Government in order to manage the fish stock and also prevent over-exploitation. 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. Also, it helps from young fish species being caught.

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 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.

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

Processing of Hake fillet skin-on

Seawork offers a wide range of hake products to its clients. One of them is married Hake fillet skin-on.Basically, it is processed according to customer's requirements.


Seawork offer different types of gradings such as:

85-120g; 90-110g; / 4-6 Oz.

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. Two pieces are married with loin and belly together, packed and quick frozen in accordance with good commercial practice to attain a product temperature of -18ºC or below. After Freezing, the fillets are separated, glazed and bagged.

No glazing is done when processing the Hake fillet skin-on. 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 skin on 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 Hake fillet skin-on or any other Hake products, please feel free to view our website on:
http://www.seawork.com.na/hake-fillets-married.html

Seawork’s objective is to offer the freshest hake fish products

Our management’s objective is to offer our customers the freshest Hake fish fillets with the best appearance available. To ensure highest quality, every single Hake fish processed at our plants is being hand filleted.

Seawork employs 900 Namibian employees to work in our plant. This shows that Seawork contributes to the world of employment and reduces unemployment in Namibia. Seawork also contributes some of its fund in some schools in Namibia which provide facilities to students in order to go ahead with their studies.

Employing all these workers ensure that the Hake fish products being filleted by hand are of best qualities. Customization at the highest quality levels: be it a specifically moulded shape, certain trimming or weight specifications you require we are the right partner!

Our range of Hake fish products such as Hake fillets, Hake H&G or frozen Hake fillets are available on all continents of the globe. This is done in collaboration with our European partners “All-Fish Handelsgesellschaft GmbH, situated in Kronshagen/Kiel, Germany and Inlet Seafish in Spain.

This company, based in Germany is a strategic partner. Established marketing agreements make them responsible for the distribution of Seawork’s finished products in Germany, Holland, Belgium, Austria and Switzerland, as well as in Scandinavia and eastern-Europe. Our second network partner is based in Spain and is responsible for distribution in Spain, Portugal, Italy and France.

As a group we can draw from many years of experience covering all aspects of the process: from fishing through production, product development, to marketing and final distribution.

By letting you benefit from our experience of customized Hake fish processing, you will achieve results you never thought were possible!

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

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

Or check out our online video on:

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

Hake fillet recipe with preserve lemon

Seawork is pleased to present you the Hake fish recipe with preserved lemon. With all these recipe found in our blog, it clearly shows that Hake fish either frozen hake fillet or hake fillets leads to a healthy and happy lifestyle. Thus,why not choose Hake fish in our daily meal?

Here are the ingredients needed for cooking of Hake with conserved Lemon.

• 150g flour

• black pepper

• 500g Hake fillets

• 4 tbsp of Olive oil

• 200ml White wine

• Turmeric

• juice of Lemons

• A large capers

• 1 Lemon, segmented

• 1 Preserved lemons, cut into lean slices

• a bunch of tarragon, leaves picked, stems discarded

PROCEDURES:

• Flavor the flour generously with salt and freshly ground pepper. Then, cut the Hake fillet into 6 pieces.

• Coat the Hake fillets in the seasoned flour.

• Heat up 3 tablespoons of olive oil in a frying saucepan.

• Fry the Hake fillets for 5 minutes. Take away the Hake from the saucepan and keep warm.

• Then add the white wine, turmeric, lemon juice and capers. Take to the boil and cook rapidly for 2 minutes.

• Flavor with salt and freshly ground pepper. Add preserved lemon slices. Let it cook for around 2 minutes.

• Add the tarragon and left over olive oil.

• Then, you can serve the Hake fillet with Lemon Sauce

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

Top quality Hake fish products offered by Seawork

Seawork Fish Processors (SFP) catches and procures approximately 9.500 metric tonnes of whole round Hake per annum. The fish is landed as Headed and Gutted on ice, and subsequently processed on land. All the fish at SFP is filleted by hand securing a superior quality finished product at all times.

The Hake is generally processed either into skin-on fillets, skinless fillets or moulded/folded products. The skin-on fillet can either be processed as PBI or PBO while most Hake fillets are graded into 2/4, 4/6, 6/8 and 8/10 oz weight range, Seawork is willing and able to grade exactly according to the customer’s requirements. The Hake fillet can be packed as inter-leaved or as pouched. Usually the Hake are plated frozen into either a 2 or a 5 kg carton. Customers may also opt on IQF products, in which case Seawork will shatter, glaze and re-pack the product according to customer requirements.

Moulded Loins

A Moulded Loin, is a product whereby two or three skin-less fillet pieces our moulded in a plastic pouch according to the customers weight requirements, and to a limited degree, the customers form requirements. The moulded loin can be sold as pouched. The moulded loin can also be sold as pouched as IQF.

Folded steak

A folded steak is a skinless fillet folded and frozen in a plastic bag. A skinless piece of Hake might be added to the product in order to increase the weight of the portion. This product can also be produced in almost any weight range as pouched or IQF.

For more information, please feel free to visit our website:
http://www.seawork.com.na/hake-fillets-folded.html

Or check out our online video on:

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

The one and only Namibian Hake supplier

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 Hake fish products.

As Seawork has 10 years experience in fishing and catching Hake fish, 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 Hake fish products.

As a truly customer orientated processor, every single Hake 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.

The mission of Seawork is to be a customer oriented value-adding specialist.Seawork wants to achieve this objective by sourcing only superior quality raw material and converting it into market-ready specialties using the latest packaging technology and highest quality standards.

Our goal is to:

• be a highly profitable and efficient Hake supplier company
• specialize 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.

Seawork is universally recognized over the world. We have potentials customers in all corners of the world, the European Union and other countries, including Canada, Australia, New Zealand and Japan.

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.

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

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

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

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 

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:

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

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