Fish processing business
SYOKUSHIN Fish Processing
We believe that the objective of our processing plant should be to support customers by processing mainly raw fish flesh in accordance to their individual requests. Nowadays, greater work efficiency is required, which is a challenge for us because we, regardless of the efficiency level, constantly strive to process fish and produce fishery products that both look and are actually delicious (needless to say, fresh) night and day. In order to please the end consumers who eat our products, we have a philosophy of only producing delicious products, which is something that can only be fulfilled by manufacturing products every day in compliance with our uncompromising standards. The constant development of new delicious food products while seeking even more improvement is another important mission of ours. Techniques and knowledge, which cannot be expressed numerically, accumulate as know-how, lead to new delicious tasting dishes, and, finally, we hope, make consumers smile.
Introduction of processing factory
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Primary plant（ Live fish fillet）
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Tertiary Plant（ Salmon processing）
Hygiene control
We first inspect the fish and then process them into products according to customer requests at our hygienically controlled processing plant. We also ensure the good health of our processing staff and ensure that the processing takes place in a work environment that does not allow for any errors occurring. The hygienically controlled processing plant of SYOKUSHIN CO. is on the 2nd floor of Osaka Toubu Ichiba. Whenever staff members enter the plant, they are obliged to wash their hands, dress appropriately and keep the plant organized, under the strictest hygiene control in compliance with a special manual.
SYOKUSHIN CO. has introduced a HACCP hygiene control system.
What is HACCP?