Thanks to El Golfo’s constant commitment to invest in R&D of new products meeting customer requirements, the Company has been able to significantly improve all quality parameters of its Jack Mackerel Surimi. Hence, surimi is a premium raw material for the elaboration of top quality finished products due to its colour, gel strength, soft smell and low levels of impurities.
Surimi is raw material for the manufacturing of “Kamakobo!, “Tempura”, “Chikuwa”, “Kanikama” and other dishes of the traditional Japanese diet. Yet, due to its low cholesterol content and high nutritional value, Western countries use it for the elaboration of imitation meat of crustaceans and molluscs which are of great success in the American and European markets.
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By producing Surimi or fish mince with gel properties, El Golfo is giving jack mackerel a significant added value which in turn helps to improve quality standards throughout the process, from the fishing stage until the manufacturing of the finished product. An important proportion of Jack Mackerel fishing quota held by the company is processed for human consumption at our Surimi Plant.
El Golfo can also produce Surimi from Gayi hake or Hoki depending on market requirements and fishing conditions.
El Golfo’s Surimi plant has a production capacity of 200 tons of finished product a day. All of the production process is being constantly supervised under high standards of production. There is a constant innovation and investment in quality and safety which enables the company to be present in world’s most competitive markets and to establish strategic alliances with important seafood producers from all over the world. Thus,
El Golfo can look at its future as a company with the greatest of confidence.
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