Tuna at Aegan

  • Tuna Canning and Packing Factory (Spanish Origin from the International Company Hermasa)

    The tuna canning and packing factory has an estimated production capacity of 100 tons per day or about 300,000 cans of yellowfin tuna per day, sourced mostly from the Arabian Sea. Highly experienced teams are tasked to operate this line to ensure the quality and safety of the products.

  • The Refrigerator (Preparation Process of the Fish for Exporting)

    The largest refrigerator was established to preserve, freeze and prepare fish for the production of frozen fish products to cater to both local and global demands. With the capacity of nearly 4,200 tons, the refrigerator supports the reception of large quantities of fish for export and for local production.

  • Oily Fishmeal Plant OFP55 (Thai Origin with European Specifications)

    Oily fishmeal plant OFP55 is considered to be one of the best in the Middle East with an estimated production capacity of 55 tons per day. It is aimed to provide and enrich the international and local markets with the highest and best quality products. Technologies have been designed to ensure the safety of the manufacturing process and its eect on the environment and the population as well.

  • The Refrigerator (Preparation Process of the Fish for Exporting)

    The crushed ice plant was established with the latest French Technology. The production capacity is about 22 tons per day, which can be doubled to 44 tons per day as the manufacturing capacity expands.

Manufacturing & canning stages

(1) Fish Receiving, Sensory Evaluation, Grading and Weighing

Freshly caught tuna is frozen right on the boat and heads to the facility where it is unloaded and sorted according to species, size, quality of meat and over-all condition, date caught and date of reception at the factory before being graded.

(2) Fish Gutting and Cutting

While the frozen fish is thawing, it is carefully cleaned and the guts of the tuna are removed through a cut made on the belly of the fish & finished by washing the fish with water under pressure. The whole tuna is then cut into sections.

(3) Cooking by Steam

The fish is then placed inside the steaming machine. This steam baking removes excess oils & prepares the tuna for the easy removal of skin and bones. The machine helps the fish cook quickly. This stage is called the “pre-cooking stage” in the canned tuna manufacturing process.

(4) Tuna Cooling

After steam baking, the racks of tuna are then moved to a temperature-controlled room for cooling. Tuna needs to be cooled for 12 hours or more to preserve the quality of the fish. This helps to maintain the optimum moisture in the fish.

(5) Cleaning

Cleaning the fish involves the careful removal of bones, fins, oil, skin & any remaining entrails or dark meat before it is cut for subsequent packaging. The oils, skin and bones are then used to produce other tuna products such as animal feed in the form of fish meal.

(6) Tuna Canning

The cleaned tuna is then cut & put inside the cans with specific weight and size and delivered to the vacuum and oiler line using the conveyor belt. At the vacuum machine sunflower oil and salt are added before the cans are hermetically sealed.

(7) Sterilizing Canned Tuna in the Auto Claves

The sealed cans are placed in sterilization chambers with hot steam to kill bacteria that might be present inside or outside of the cans, to ensure the safety of the product. After the sterilization process, the hot cans are then washed and subsequently cooled with freezing water.

(8) Casing and Incubation

For microbiological stability of canned tuna & to guarantee that the product has been processed correctly, an incubation period of 15 days is necessary to eliminate any under-processed products that manifests in disfigured cans and spoilage.

(9) Conducting Test at Laboratory

For safety assessment, each batch is subjected to laboratory testing to safeguard the consistency and to detect variances to make sure that standard quality is met and the concept of safe food is well achieved.

(10) Brand Sticker Labelling and Packaging

This is the final step of canned tuna manufacturing process. The cans are properly labelled with all the information of the product and then the tuna cans are packed in cardboard boxes and are ready for dispatch.

TUNA Quality

  • The product quality has been taken into consideration which is our top priority. The quality system followed is subject to the European standards and regulations such as HACCP System and the International ISO Certificates.

  • What distinguishes Tuna at Aegan is the (Technology of Steam) steam cooking and sterilization system with the latest European technology from Hermasa. The waste disposal system is connected directly to the milling processing to producing the superb quality fishmeal powder.

  • We are keen on introducing smart systems that ensure the safety of the product, environment and the facility as well, so Smart Organization was introduced in order to keep pace with the developments and ensure continuous high-quality development throughout production periods.

  • • ISO 22000:2018 • ISO 9001:2015 • Certified Company
    • HACCP( Hazard Analysis and Critical Control Point ) Certification For Food Safety Management Standard

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