Fish and seafood is a broad category of protein that includes dozens of species of freshwater and seawater fish and shellfish, with multiple methods of preparation. Any processing plant working with fish or seafood requires well thought-out sanitary processes to prevent contamination, with significant attention given to the use of water.
Features in past designs for fish and seafood processing include:
- Design of aquaculture facilities and harvesting methods
- Hygienic design of seafood processing
- Value-added processing including deboning, portioning, and smoking
- Experience with both IQF and fresh seafood products
- Bulk batter and breading systems
- Packaging and canning systems