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i n s i d e
TSUDAU FACTORY
Introducing our food processing factory for you to visually see what it is like and how the quality and the safety is maintained.
Aquaculture
OYSTER and SALMON is what we aquaculture in the Bay of MUROSTU, Seto-Inland Sea of JAPAN.
The history of TSUDAU as a fisherman go back to 1920's, and today, we are one of the largest exporters of frozen oysters in Japan.
Not purchasing them from other seafamers, we know what we need to do to produce the best for the needs, including what our own seafood processing team want.
OYSTER - Diploid
One Year Oyster, Diploid (Young, Meaty, and Milky) is what our ocean allow us to offer. Over 1,000 tons of orginary diploid oysters are hanged traditonally for about half a year, and another few months in a bascket, once all of them were cleaned and refreshed, they all go into the bascket to help the healthy growth of the oyster. Due to their spawing season, summer time, they are offered during the winter times if not frozen fresh.
OYSTER - Triploid
Tripoild Oyster, also know as "premium" oyster is a mainly served to high-end hotels and restaurants, chilled.
Not only the triploid oysters are different from the diploids in terms of the natural numbers of choromosom, also the method of aquacuturing is different. We use "single-seed-bascket" method to raise them, and as a result, the taste is richer. Since the triploid oysters do not spawn, they are available all year round.
SALMON
Animal Welfare
When we fish our own salmon from the ocean, we are aware of amimal welfare so as to be as animal friendly as possible, and also to maintain the beauty and freshness of the seafood itself, by applying Electrical Stanning Method.
Our Salmon eat non-chemical baits only, and as a result, it is not only fatty and tasty to eat, but also very safe even for a child to eat.
WHITEBAIT
Fishery
Shirasu or Chirimen (Steamed Whitebaits), a popular cuisine for a Japanese used for Sushi and appetizers, which only fisherman benefitted from because they were damaged quickly.
Nowadays, whitebait is available as Sashimi (Raw), like the old fisherman enjoyed, thanks to the rapid freezing facility we own. Once the fish are caught, we quickly wash, select, purify, and freeze them all in-house within less than one hour.
This fast process is one of the main reasons why we are able to offer you the delicate fish raw and ready to serve once defrosted.
acceptance
All the products (oyster, salmon, whitebait) are visually double checked by a few staffs before accepting the food into the line of our in-house factory.
washing/purification
All the products (oyster, salmon, whitebait) are washed and purified using Electrolytic Hypochlorite, which are rinsed after, before going into the rapid freezer.
freezing
All the products (oyster, salmon, whitebait) which are frozen, will go into a rapid freezer.
20 to 30 minutes through the freezer, or within less than an hour from the acceptance of the seafood from our fisherman team, is how fast we acheive: This speed is essential for the quality of food we supply.
selection
The weight of the product is selected mechanically once frozen. Weight selector, item counter, weight scale, and other automation facilities operate to eliminate the human-errors.
packing
All the frozen products are packed in a formula based on the discussion between our sales team and the customer.
The process is done by hand, always keeping visual inspection in mind to deliver the best product possible.
ccp
Depending on the flow-diagram based on the FSMS and HACCP, Critical Control Point is set indivisually.
A photo (Left) is a case of using a metal detection system to check the packaged frozen oysters before going into our storage.
ready for you
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