Phases 

The fishermen of the Artisanal Fishing Port, catch the fish and extract the shrimp from their habitat. This activity can be done manually, with rods or with nets. In the early hours of the morning, the product is unloaded into the packinghouse.

The cut will expose the viscera and gills. The former are removed from the abdominal cavity and the fish is cleaned again with water. To cut the fish, it is advisable to have a board and a sharp knife. Among the cutting forms: Steak, slice, medallion, supreme, etc.

Freezing serves to preserve fish and shellfish for months and preserves its original quality, both hygienic, nutritional and organoleptic, since it interrupts bacterial multiplication.

The time in which they are kept in perfect condition depends on the cold chain, in which temperatures of between 0 and 4ºC are always applied from the  moment of capture, and this must be maintained at all stages of distribution until it reaches the consumer.

The shrimp goes through the sorting machine, which has pairs of rollers and distributes them by size, in a magnitude of 2,000 to 6,000 pounds per hour.

Shrimp weight is in pounds or grams and varies according to quantity, size, head, and shell. For this, the gramera digital scale is used.

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Headless Weight = Weight-Weight x (35%)

Shelled Weight = Weight-Weight x (15%)

Weight without head and without shell = Weight-Weight x (50%)

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The staff must have the correct use of the uniform; gloves, cap, mask. When dealing with food, biological fluids and contacts that could alter the product should be avoided.

For shipping, correct distribution is necessary according to product specifications, and compliance with the cold chain up to its point of delivery.