Fish Processing

Products of Kamvita and Maridel are notable for consistent quality and excellent taste.

The key to success is reliable modern equipment and well-organized production process. The employees of every plant work competently and without any delays.

In 2012 and 2016 MRAG Americas evaluated the correspondence of our company to the standards of sustainable and well-controlled fishing.

Every product of Vityaz-Avto has the passport as environmentally safe and meets world standards of environmental friendliness and quality.

Watch how wild salmon become a delectable delicacy on your table:

With special pumps fish are brought from fishing seiners to the plant.

From receiving hoppers fish are transferred to the workshop of the plant, where it is sorted and moved to storage bins.

In order to keep raw fish fresh before processing it is cooled with seawater mixed with salt.

Then raw fish are transferred to cutting lines. First of all, the fish is decapitated, then gutted.

Fish that somehow have been weighted down are rejected and go to the production of mince. Headless and gutless fish are transported to the next workshop for fillet processing.

Then fish are frozen in fast freezing refrigerators with the air cooled down to -45 °C moving inside.

The fish are glazed — its surface is covered with thick coat of ice.

It saves the surface layer from dehydration and fat oxidation.

After glazing goes a packaging department.

Formerly every fish has been weighted manually, but now machines sort it by three categories — small, medium and large, and send to a proper box.

Fish smoking

Fish of proper straight shape without excess fat go to the filleting department.

This workshop is for fish smoking and salting as well as producing boneless fillet.

After smoked fish are skinned, they are transferred to the cooling chamber with the temperature of -5 °C for the further soft slicing.

The technologist defines formulation: taste of the final product depends on his work.

All ingredients are organic. We don’t use any chemical additives, dyes, or preservatives.

The Maurer-Atmos smoking machine is fully automated. We set a program, and in 8 hours a future delicacy starts to smell great.

The Maurer-Atmos smoking machine is fully automated. We set a program, and in 8 hours a future delicacy starts to smell great.

For light smoking we use wood chips of Canadian maple, which we order straight from North America.

Slicing

To cut fillet into slices is the duty of the Salmco Slicer machine. Its knives are like very sharp scissors.

To cut fillet into slices is the duty of the Salmco Slicer machine. Its knives are like very sharp scissors.

The packaging department, where products are cut and sorted, is the most sterile. The employees must wear face mask there.

For Maridel products fillet is cut into slices of 2–4 mm thickness and manually interlayered with parchment sheets. This way of packaging is called “interleaf”.

Freezing

Finished products are evacuated with Japanese machines and transported to the freezing department.

Finished products are evacuated with Japanese machines and transported to the freezing department.

The temperature of air in the freezing room is -50 °C. Depending on fish species freezing process takes from 50 to 70 minutes.

After that products get to the storage depot and then they are delivered to retail stores to become an elegant addition to your meal.

Not all steps of production process we entrust to machines.

Producing it manually, we care of every jar of red caviar.

Hard roe — eggs not extracted from ovary, is sorted on a conveyor, washed with salty water and transferred to the caviar department.

Hard roe of same fish species gets to a punching machine — the roe goes to a vibrate washing machine, membrane is thrown to waste.

The roe is poured over with brine which contains only salt and water.

The time of brining varies from 5 to 12 minutes depending on the desired salinity of the product and fish species.

Inspector rejects immature eggs and other inclusions.

Before packaging we add antiseptic, glycerin, and roasted sunflower oil.

Produced roe is packaged into polymer 25 kg volume buckets and covered with parchment.

Then it is packed into cans and goes to a storage, after that caviar is delivered to the stores of the city and to regional distributors.