Photos of our insanely gorgeous 2011 IQF Chatham Black Cod
A detailed explanation of how our fish are caught and processed:
1. Set short strings to catch the fish. This allows us to haul fewer fish at a time so we can processes them quickly and efficiently.
2. Bleed and then head/gut fish.
3. Scrape and re-scrape and brush/rinse the fish.
4. Dip the fish in water with one part per million chlorine.
5. Set fish on freezer racks as straight as possible at very low temperatures (-40 to -46).
6. Glaze the fish. We dip them twice in solution that is .31% glucose mixed with pristine seawater. The glucose keeps the glaze pliable.
1. Set short strings to catch the fish. This allows us to haul fewer fish at a time so we can processes them quickly and efficiently.
2. Bleed and then head/gut fish.
3. Scrape and re-scrape and brush/rinse the fish.
4. Dip the fish in water with one part per million chlorine.
5. Set fish on freezer racks as straight as possible at very low temperatures (-40 to -46).
6. Glaze the fish. We dip them twice in solution that is .31% glucose mixed with pristine seawater. The glucose keeps the glaze pliable.
