«Dobroflot» produces canned food directly into the sea on the mother ship.
However the mother ship itself does not procure fish.
Trawlers (special vessels) net fish.
The captain looks for fish concentration, based on sonar readings and his professional flair.
After a successful fishing, the trawler rushes to the mother ship to overload a catch and leave for the trade again. The fish are "poured" in small batches in order not to crumple them up. The fish are sent in batches from the charging hopper to the factory.
First, all fish are sorted by their size and weight. Moreover, the personnel always ensure that there are no other species of fish.
After sorting, fish are splitted: head and tail are separated from the carcass. Finally, fish are gutted.
The factory on the ship is a highly efficient wasteless production. Fish oil and fishmeal are produced from heads and tails, small and crumpled fish. It is a valuable source of protein for poultry.
Then empty cans are pretreated with steam.
Gutted fish carcasses are washed and sent to the packing area, where they are placed in a can.
Each can is stuffed with fish tightly under the lid. The controller will notice any deviation from the specified weight at the weight control.
Then salt and spices are added to these cans: bay leaf and black pepper. Cans are rolled tightly with a lid under vacuum and are sent for sterilization to the autoclave.
Closed cans are placed into autoclaves and are boiled there for 55 minutes at 120°C.
Canned food is ready when the cans are labeled. Then they are put into boxes and are loaded into the hold. There they will be ripening for 12 days according to the technology and will be waiting for a vessel that will take them to the mainland.
Canned food like good wine is getting better with time. During ripening, salt and spices are evenly distributed throughout each piece of fish, making it juicy and flavored.
Every few days a cargo ship moors to our mother ship. We load finished products to it and take provision, water, and other supplies. Then canned food are delivered to the stores by land. Their thousands miles' journey ends on your dining table.
The healthiest fish are wild. It hunts for food, lives and spawns in the ocean. But it is not easy to catch and to treat such fish: we need trawlers and mother ships. We shouldn't be mistaken with the weather and the place.
That's why man learned to grow fish in captivity. It is fed with man-made fodder, hormones, vitamins, antibiotics. Some dyes are added for the "right" shade of the fish meat. All this affects the product quality.
If you care about your health — choose wild fish.