Cheese-frozen (cut and uncut)
Boiled and frozen (cut and not cut)
Sea urchin caviar
Cheese-frozen (cut and uncut)
Raw-frozen (cut and uncut)
Boiled and frozen (cut and uncut)
Pink salmon
Raw-frozen (cut and uncut)
Salmon caviar
Raw frozen yastik
Boiled and frozen (cut and not cut)
Dried (cut)
Cheese-frozen (cut and uncut)
Dried (cut)
Salmon milk
Cheese-frozen (uncut)
Boiled and frozen (cut)
Raw-frozen (cut and uncut)
Raw-frozen (cut and uncut)
Boiled and frozen (cut and uncut)
Freshly dried
Raw-frozen (cut)
Fish and seafood is one of the richest sources of high quality protein. As a rule, compared to meat, they contain less fat and calories, so you can eat them without fear of extra pounds. This means that these products are an ideal component of a weight loss diet.
All types of fish, both sea and river, are rich in microelements: magnesium, fluorine, selenium, copper, zinc. In large quantities, sea fish contains calcium, which is necessary for bones, and iodine, which is required for the normal functioning of the thyroid gland. Red fish and some seafood (shrimp, oysters) are rich in iron, and a high phosphorus content is characteristic of all fish and seafood, without exception. Eating high-quality fresh fish, you are guaranteed to receive a large amount of vitamins A, E, group B, in particular, vitamin B12 necessary for the nervous system, and the liver of many fish is a rich source of vitamin D, which, in combination with calcium, contributes to the formation and strengthening of bone tissue. The vitamins found in fish and seafood improve metabolism, strengthen immunity, reduce the risk of cancer and help our skin cells retain moisture and maintain a healthy appearance. Fish minerals are very beneficial for people with diabetes.
raw-frozen butchered
raw-frozen uncut
raw-frozen butchered
raw-frozen butchered
The fishing process begins with the armament of the trawl (the main fishing gear), which is carried out by the crew under the guidance of the captain's mate. All constituent elements of the trawl system are checked, as well as the compliance of the trawl and trawl bag with the Fishing Rules.

The fishing process is managed by the captain-director of the vessel, who determines the fishing area and tactics of trawling (fishing).

The trawling process includes:
  1. Search, definition of a fishing object.
  2. Trawl positioning and insertion.
  3. Trawling until the trawl bag is full.
  4. Trawl hauling.
  5. Pouring the catch into receiving bunkers.
acceptance of raw materials
Acceptance of raw material in the shop begins with pouring the catch from the trawl bag into receiving bunkers.

Raw fish is stored in storage bins until processing. To ensure quality requirements for production headless carcasses (b / g) and uncut fish (n / a) cod fish is aged from 1.5 to 4 hours, for fillet production - from 4 to 6 hours. The entire catch is processed within a few hours from the moment of catch, mixing raw fish from different catches is not allowed.

Before accepting a new catch, the receiving bunkers are thoroughly washed with seawater from the remains of fish, chipped scales, mucus.
From the receiving bins, raw fish is fed to a belt conveyor, where it is sorted (separated) by species composition. At the same time, the raw fish is washed.

Further, the raw fish is fed to a sorting machine (BAADER), where it is divided into 3 fractions. For pollock: 1st (40 cm and more), 2nd (35-40 cm) and 3rd (30-35 cm) fractions are sent to 3 storage bins with their subsequent feeding to the cutting process. The 4th fraction (less than 30 cm) is sent to the production of fish meal.

The raw material, separated into fractions, is accumulated in storage tanks for further processing (production of b / g, fillet or minced meat).

When releasing frozen uncut raw fish, after sorting, they are sent to the packing section.
In the production of b / g, fillet and minced meat, after fish sorting on a sorting machine, it is sent to the cutting line, where at the exit from the storage bins it is preliminarily washed with water using a spraying device.

Fish is cut using BAADER fish cutting machines.

At the first stage of cutting, decapitation and removal of viscera (caviar, milk, liver) are performed.

At the second stage, the carcass is cut into fillets, which are skinned and sent to the inspection (fillet lumen conveyor) and then to the washing with disinfected sea water. After washing, the fillet passes through a device for removing excess moisture and is sent for filling and weighing.

Minced meat is produced on a BAADER minced meat machine and, after processing, is sent for packaging in a mold block (frame).
In the case of release of headless fish, the carcass of the fish, after removing the entrails, is sent to washing and packaging in baking sheets or a block of the form, followed by directing to freezing.

With a separate conveyor after the fish-cutting machine, all the entrails are sent to the line for sorting and processing waste, the heads are immediately sent to the production of fish meal.

Sorting is carried out by type and quality indicators, with a focus on weighing and packing (separately caviar, milk and liver).
Inspection of b / g and n / r is carried out on a separate line (conveyor) leading to the packaging area.

Fillet inspection is carried out on lighted inspection conveyors (skylight tables).

During the inspection, each fillet is turned upside down, examined and probed for bones, parasites, skin debris, bruising, etc. At the same time, fillets of non-standard shape are rejected.
Filling and weighing are carried out using batchers, where a portion is formed automatically with subsequent control weighing.

Packing of b / g and n / r is carried out in baking trays made of aluminum or stainless steel (net weight of a portion is 10-11 kg).

Fillet and minced meat, as well as caviar, milk, liver are packed in a specially designated area (table) in aluminum block-forms (frames).

On a separate site fillets and minced meat are packaged in 1 kg packages under the trademark of its own brand RRPK - "Nordeco".

Block-molds and baking trays with packaged products are sent for freezing along a plastic "chain" conveyor.
Freezing of products is carried out in plate-type contact-type freezers (cabinets) or in an LBH-type freezer. Freezing time by cabinets is from 2 to 2.5 hours. Freezing is carried out until the temperature in the fish meat reaches from minus 18C to minus 25C.

After freezing, baking sheets or block-forms with fish products are sent along a conveyor to the packaging area. Between the freezing and packaging section, the frozen products are removed (knocked out) from trays or block molds. Before packing, frozen blocks of products are passed through a metal detector to detect foreign matter.

If necessary, in order to prevent moisture loss and further preserve the quality of frozen products, glazing of frozen blocks with fish (n / r, b / d) is performed using fresh water. The mass fraction of the glaze should be no more than 5% of the mass of the frozen block.
Frozen blocks are packed in paper bags with a polypropylene layer (sandwich bags) or cardboard boxes. The container is tied on a strapping machine with polypropylene tape.

Before packaging products, containers are prepared and labeled in advance with a thermal label.

The marking contains mandatory information in Russian, provided for by the requirements of Russian regulatory documents, technical regulations, EU directives, GOST, etc., as well as information in foreign languages, agreed with buyers.
Storage of finished frozen products is carried out at a temperature of minus 18C in freezing holds, the total capacity of which is 1150 - 1200 tons of finished products. In the hold, frozen products are separated by species composition, gradation or by separate batches.

Storage of fishmeal is carried out in a ventilated flour hold, at a temperature not exceeding 20C with a relative humidity of 60-80%.

Manufacturing in Russia

Manufacturing in China

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Arsenalnaya st., 6/2
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