At Cap’n Hook Fish Processing, Smokehouse & Fisheries we are all about sustainability and traceability. We care deeply for the environment, and the fish we harvest to manufacture our delicious products.
We have therefore not only set a high standard for the fish quality but as well as the procedures involved with it all the way until it reaches your plate. In this blog we will dive deeper into some of these aspects, so that you, our valued customer, can rest assured that we are set on delivering only the best quality products to you, whilst actively protecting our oceans and working towards a brighter future.
As stated in a previous blog, we have worked on building our own fleet and crewmen over the last 7 years. These are all highly skilled individuals who have honed their skills with many hours spent on the water. Furthermore these people are well versed in regulatory statutes, all with our passion for conservation and preservation.
Beyond the regulations issued by government, we further have developed our own set of standards and procedures for sizes of fish, handling, labelling, tagging, processing and record keeping.
We understand that our customers require only the finest quality fish, and are highly selective about what they want. We try to accommodate this appetite to the best of our ability. Furthermore, we have taken the time to do in depth research into each one of the species we target, and thus have understood their migratory, spawning and growth patterns, to an almost finite degree.
This leads us to make highly informed decisions about what fish we keep and what we release back into the ocean unharmed. Furthermore, we only harvest fish we have been able to determine have had at least completed 2 full spawning cycles, through measurements and other means. Only if this is deemed as true will the fish be removed from the ocean. This ensures that we do not over exploit a species, as well as ensure its longevity and preservation for future generations.
After the fish is deemed as fit for harvest, our skippers and crewman are required to handle them in accordance to our very strict rules, and are chilled to a degree above freezing point, within minutes of harvest. This ensures that the fish is preserved in its most pristine form and ensures that it has the longest possible shelf life. Coupled with this we utilize all the trimmings and guts from cleaning the fish to manufacture our own fishing bait, thus minimizing waste and giving back to the environment. The fish are cleaned before chilling thus ensuring an even higher quality product, which is perfectly shelf stable for transport under our strict transportation conditions.
Before the fish are packed into our chilled transport vehicles, each fish is tagged with our own unique tags, with information about the fish, and the person who caught it. All this data is then captured onto our computerized system.
Upon arrival at our processing facility, each fish tail, with its tag is removed and hung on our “wall of fame”. Which available for public viewing in the near future. This will paint a striking image of the pressure that is being put on the oceans by major corporations