Facility & Process
From the Arabian Sea to Your Port at −18 °C
Every claim about quality comes down to what happens on the processing floor and inside the container. Here is our process, step by step — and when you're ready, we welcome video audits and third-party pre-shipment inspection on any order.
STEP 01
Sourcing & Receiving
Fresh catch sourced through our established harbor network on the Arabian Sea coast. Every lot is inspected on arrival before acceptance.
STEP 02
Inspection & Grading
Species verification, freshness checks, and grading to standard size counts (e.g., mackerel 6/8, 8/10 pcs) under HACCP checkpoints.
STEP 03
Processing
Whole round or HGT (headed, gutted, tail-off) preparation to buyer specification by trained staff in full hygiene protocol.
STEP 04
Blast Freezing
Rapid freezing to core temperature, locking in texture and quality.
STEP 05
Packing
10 kg net weight export master cartons (alternative packing on request), labeled to buyer and destination-market requirements.
STEP 06
Cold Storage
Held at −18 °C or lower with continuous temperature monitoring until loading.
STEP 07
Container Loading & Sealing
27,000 kg per 40' high-cube reefer; pre-cooled containers, temperature set and verified at −18 °C or lower; loading photos and seal numbers shared with the buyer on every shipment.
Facility walkthrough
Take the three-minute tour.
Can't visit Karachi? Take the three-minute tour — then schedule a live video audit with our team.
Quality assurance
Logs for every lot. Available on request.
Our HACCP-based Food Safety Management System (Manual Version 02) is audited and government-verified, and the full chain is dual-certified under ISO 22000:2018. Critical control points cover receiving temperature, processing hygiene, freezing curves, cold store temperature, and container pre-cooling. Logs are maintained for every lot and available to buyers on request.
Ready to audit?