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