When the salmon in our pens has reached the size of 8-10 lbs it is ready for processing. First the fish is purged. Next the salmon is brought alive from the fish farm to the processing plant in a well boat. On the inside of the plant the live fish enter into a pool of super-chilled salt water, which has a sedative effect. This reduces the possibility of the fish getting bruised at the time of butchering. After it is butchered, the salmon is cleaned. Then it is put into cold storage to mature the fish for pin bone removal.
The fish goes into a filleting machine that produces two whole side fillets. Then the whole fillet goes through an automatic pin-boning process and trimming, after which the fillet is put onto a conveyor belt.
Next it goes under a scanner. Then the fillet is cut into portions in accordance with instructions from the computer. We use a high-pressure water-jet to cut the fish. It is more sanitary than using a knife.
The portions move down a conveyor belt where they are automatically sorted by weight.
Finally, the cartons are conveyed into a blast freezer that instantly chills the product down to -38 degrees F. The boxes are sealed, labelled, put on a pallet and put into cold storage (-32F).