Fish canning | Pilchard (Sardinops ocellata) |
-
Fish pumped from holding tanks to sorting tables
-
Fish hooked and aligned manually on conveyor belt
-
Moves through autopacker for decapitation and degutting before inserted into cans
-
Steamed in exhaust box oven
-
Drainer removes excess water by tipping cans
-
Tomato based sauce and spices added
-
Cans sealed, autoclaved, labelled, and packaged
|
|
Fish filleting | Hake (Merluccius capensis, M paradoxus) |
-
Small plants: mainly manual cutting and degutting
-
Large plants: fully automated machines performing degutting, heading, skinning, filleting, grading, and trimming to specific sizes
-
Cryogenic technology used to freeze fish fillet
-
Phosphates added when frozen and stored
|
|
Fishmeal production | Anchovy (Engraulis capensis) Pilchard offal |
-
Fish stored in pits, formalin added to stabilise fish
-
Fish transferred from pits by hoppers
-
Cookers boil the fish in an enclosed process
-
Mixture transported to pressers and de-sludger which separates liquid from solid fraction
-
Conveyed to dryers at high temperatures
-
Passes through hammer mills forming finer particles
-
Fine powder blown onto hopper using industrial fans
-
Hoppers transfer product to bagging section where fishmeal poured into Hessian bags (semi-automated)
-
Spilled fishmeal manually swept, shovelled, and tipped into bags
|
-
Inhalation of formalin, hydrogen sulphide gas from decomposing fish in pits
-
Inhalation of dry dust aerosols during fishmeal bagging
|