trawling and purse seining techniques can be used in the catching
of all pelagic species. The main species caught are Mackerel,
Herring, Horse Mackerel, Sardinella, Pilchards, Blue Whiting,
Silver Smelt, and Sardines. The catch is stored in refrigerated
holding tanks where the fish are chilled and held at a temperature
of -1° until the factory is ready to process. The fish are
then brought forward to an automated grading system where they
are separated into different size grades. These grades are then
distributed by overhead conveyor belts to vertical plate freezers.
The fish are frozen into blocks, each weighing approximately 23kg.
These blocks are delivered to the packaging room where they are
sealed with a poly bag, then wrapped in a cardboard carton and
closed with two straps. The product is then placed on pallets
in one of the ships cold storage rooms and is held at a temperature
of -30° until the vessel is ready to discharge its cargo.