PACFISH has established centers for fishing and purchasing fresh fish in most of the fishing ports along the Ecuadorian coast, including Anconcito, Santa Rosa, Pto. Lopez, San Mateo, Manta, Jaramijó, Esmeraldas and Puerto Bolivar.
All the handling of fresh fish are professionally managed to avoid any damage or heat stress, by keeping the product in ice at 0°C and in thermal-isolated containers throughout the entire collection process. Fresh fish are then transported to the processing plant in thermal-isolated trucks.
Selection and classification of raw materials:
The processing plant works under a HACCP plan and Good Manufacturing Practices. All the processing areas are well supervised and always kept in the best possible sanitized condition. PACFISH personnel utilize up-to-date equipment designed for the different processes and types of products required by our customers (Whole, Whole Gutted, HG, Filets, Portions, All fresh or Frozen).
Processed fish has a maximum temperature of 2°C before it is packed.
Packing, Storage & Shipping:
Products are packed in appropriate waxed carton cases, internally covered with high density Styrofoam, with plastic film liners and gel packs needed to maintain the low temperature of the product. All cases have printed company and product information (fish description, sizes and net weight). Customer information is included on a specific label.
The finished product is stored in cold rooms until it is loaded in trucks for transportation to the airport.
PACFISH works only with Top-Level shipping companies to avoid any damage and delays due to bad coordination in local transit, a critical step before the product reaches our customers’ hands. PACFISH is certified by the European Community to export its products to all EEC markets, with the certification number # 663.