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Commitment

1.Freshness

 The fishes we offer are living in foreshore of Amakusa offshore, so our products' feature is less aging because there is no need of long voyage. In addition to it, we are providing speedy processing so that the quality of the seafoods does not decline.

 We are making effort every day to produce better products by processing them and identifyng their quality by hands with great care.

2.Food safety (Acquisition of HACCP)

 "Safety of food" used to be put emphasis on the maintenance of its manufacturing environment and obtaining sanitation based on the idea that it could be able to produce safe foods by cleaning the production environment. And the safety of produced foods was being confirmed mainly by a sampling check of finished products (cultivation checks of a microorganism).

 Only by a sampling check, it is not possible to exclude the possibility that the unsafe foods cause food poisonings in the market.

 On the other hand, in addition to the idea, the HACCP system predicts the harm in advance, specifies the important management point (CCP) and monitors the point continuously to prevent (prevention, extinction and decrease to acceptable level) the harm. And if abnormality is admitted, it takes measures to settle the problems, so HACCP is the system that can prevent shipping of bad products from happening.

 Our company got approval of the authorized factory and promote "food safety" in April, 2009.

3.Amakusa


 Amakusa has great conditions to grow seafoods, such as rocks that become burrows of octopuses, sandy soil that crabs and shrimps live, and the fast tide that tighten seefoods' meat. That's why Octopuses caught in Amakusa have tight meat and taste good.

 Octopus pots (traps) for common octopuses in Ushibuka harbor are set off the coast in June to August.

 The fishing ground where the water flows from Ariake Sea and Yatsushiro Sea that has abundant nutrition clash with a Kuroshio Current brings many resources.

 Octopus pots are set in this spot in seabed. There is unevenness by years, but usually around 100 tons of octopuses are caught in a year, and 200 tons are caught in good years.

 The feature of the caught local octopuses is that they have fat legs and good tastes because they grew up in the water that has rich nutrition. Those octopuses caught by octopus pots do not have scratches by nets, so they look good after they are boiled up.

 The caught octopuses are immediately soaked in ice water while they are alive, so they do not smell fishy but good fragrance of the beach when they are put in your moth, because they are frozen rapidly in their very fresh condition.

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