Both 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.