Wrinkle color how it's done
how is it done?
Once the nets are drawn in, the fish is prepared:
The filleted fish is chopped up, washed and made into a dough. Then the dough is mixed with other ingredients: egg white, potato or wheat starch, rapeseed oil ... then steamed and rolled up (to make a surimi stick) to achieve the desired shape. The surimi is pasteurized at the end in order to keep it optimally. Finally, the surimi is cooled to below + 7 ° C and is ready for transport to the supermarkets.
First stage - filleting the fish:
This first stage takes place in the days after the catch, still very close to the fishing area. This is also one of the most important stages as we only use the best fish.
The head, bones, skin and entrails are disposed of.
Immediately after filleting, the fish is chopped up and carefully washed under clear water to remove all impurities and to guarantee the quality of our surimi products. A little sugar is now added to the resulting fish muscle protein in order to protect it during the freezing phase. It is then frozen and transported to our production site in Carentan, in French Normandy.
The preparation of the dough:
The fish muscle protein is mixed with water and all other ingredients to form a smooth and creamy dough.
The “surimi dough” is spread on a hot plate, similar to a pancake. A thin layer of this batter is mixed with paprika extract, which gives the sticks their orange outer skin. The dough is then gently cooked over steam.
Rolling up the sticks:
The cooked dough is rolled up so that the orange part is visible on the outside. The sticks are then cut to their format.
Packaging and steaming:
The sticks are packed in cling film and then pasteurized using steam. The temperature is then kept below + 7 ° C. This is how we guarantee consistently high quality and product safety.
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