PRODUCTS

世界に誇れる養殖技術と国際基準の加工施設

食品の安全性、履歴の透明性、品質の安定性、鮮度の保持性など、徹底した管理のもとで養殖を実施しています。そのため、獣医師1名、品質管理スタッフ10名以上の独自のシステムを導入。当社は、その素晴らしい環境で育ったブリ・ハマチを、最高の状態で出荷することを目的に、国際基準の加工施設で、熟練した作業員により丁寧で素早い加工処理を行なっています。

World-class aquaculture technology and international-standard processing plant

We operate aquaculture under the strict management focusing on food safety, transparency of traceability and retention of freshness. We aim at shipping the best conditioned Hamachi raised in the ideal environment of Kagoshima. Therefore our expert workers process carefully and quickly accordingly to the international-standard processing factory.


履歴管理・品質管理

養殖管理システムを導入。生産・出荷の管理を行う事で給餌効率(成長シュミレーション、餌料コスト等)の評価、在庫管理、経費管理を行っています。また、漁場環境維持並びに養殖魚の健全な育成を図るため、漁場ごとの計画を策定し、適正養殖可能数量を厳守しています。

Traceability and Quality Control

Our aquaculture practices operate under a management system that implements product and shipping control, evaluation of feeding efficiency (by conducting growth simulation and feed cost) and the management of inventory and cost.  Also, to sustain the natural environment and maintain healthy growth for cultured fish, we formulate a farming scheme for each fishery farm and strictly supervise the proper amount of fishes raised.

鮮度を落とさない素早い処理

加工工場は水揚げ場の目の前という抜群のロケーション。水揚げしたブリ・ハマチは、輸送時間をかけずに、すぐさま工場内へ運搬されます。その後、熟練した作業員が、断頭・内臓処理等を素早く行い、三枚おろし作業に移行。水揚げから2時間程で、真空パックまでの一連の作業が完了します。

Preserving freshness with rapid processing

Our processing plant is in short distance from our harvest spot allowing us to transport our freshly harvested Hamachi into the plant very quickly. Once carried, our skilled workers starts from beheading and eviscerate the Hamachi and immediately followed by the next process of filleting. The whole process from harvest to vacuuming is complete within 2 hours. Thus, we are proud to say that our key to freshness is possible due to our quick processing operation that leads to faster shipping in a short amount of time.

徹底した衛生管理・温度管理

安全を確保する国際的な管理手法であるBRC、ASC(CoC)、SQFを導入。清潔に保たれた工場で加工することはもちろん、専任スタッフが細菌検査、品質検査を行ないます。また、断頭・内臓除去後、作業工程ごとに温度管理を徹底。鮮度を保つとともに安心安全な商品を出荷します。

Strict Sanitary and Temperature Control

Our group company follows strict Food Safety Management Procedures, with processing plants that are certified accordingly by the BRC, ASC (CoC), and the SQF based on the company plant. While strictly sustaining a sanitized plant is a must, our specialized staffs also perform inspections for bacteria and quality control.  Temperature control is another aspect we execute thoroughly. After every beheading and evisceration, the products are chilled into the iced water after each processing operation to control product temperature strictly. Thus, we can ship our products in a safe and secure quality without losing its freshness.