Equipment and Supplies

Acquiring the right equipment is very important, often expensive and needs to be tailored to your specific needs.

H/G Fresh and Frozen fillets

• Knives, tables and cutting boards

• Knives need to be sharp with a sharpening tool on hand.  Select the correct knives for fillets or heading and gutting.
• Table and cutting board should be a contained unit so that water and waste drain to the table and not the floor. This will facilitate clean-up. A certified supply of fresh water will be required for rinsing and cleaning.

• Pin Boning
  • Pin bone machines can be purchased, but depending on volume and costs, pin bones can also be removed from fillets with special needle nose pliers.

• Drying rack
  • Both fillets and H/G Fresh fish will need a place where they can dry out prior to packaging

• Vacuum Packer
• Blast or Plate Freezer
  • All vacuum sealed pouches of fish need to be frozen. In order to obtain the quality that your customers will require, you should consider a freezer that brings the core temperature of the fish to -40 degrees Fahrenheit below freezing.

• Scale
• Boxes, Liners & Insulating Foil

• Refrigerator / Freezer
  • Depending on your marketing strategy, you will most likely need to store varying amounts of fish.
• Plumbing & Electrical
  • A shore based processing facility requires a great deal of plumbing & electrical. See regulations and building template for details.

• Hot Water Heater
• Ice Machine
• Office Equipment
• Box stapler
• Permit Stamper
• Cleaning Station
• Fish Slide
• Capacity