Tuna is caught from the ocean where it is kept frozen until the fishing vessel reaches the land
The frozen tuna is unloaded on the landfill plant and each type is sorted separately, then stored in refrigerators until it is processed.
Fish that are available for packing can be placed in hot water basins
Then the skin and bones are removed and the fish lobes are extracted, cut and sliced and ready to be filled
Fish are placed in steam rooms for 45 minutes to 1 hour and a half at 120 ° C depending on the thickness and thickness
The sliced fish are cut into pieces according to the size of the cans and the weight. Then add the salt and vegetable oil solution according to the type and close the box tightly
Insert the closed cans into the steam rooms again and leave them for 4 hours until they are sterilized from any type of bacteria, then wash with cold water and dry
Printing on cans or pasting the printed paper and packing it into the appropriate packagings is the final stage before they are sold to customers