Manufacturers and exporters of:
Desiccated Coconut, Banana Chips, Coconut Oil,
Coconut Fiber and Peat, Coconut Charcoal, Canned Tuna
Canned Tuna
Its success in banana chips export notwithstanding, Celebes continues
to engage in tuna fishing and processing. At present, the company
processes an average of 100 tons of raw fish daily. Celebes has
outfitted its fish processing plants with the necessary facilities and
machinery to respond to high and low market demands. The demand
for tuna fish continues to increase because of the proven beneficial
effects of marine products, particularly tuna, when regularly consumed.
Canned tuna is used widely in making tuna sandwiches, salads, and
tuna pasta. Making fish an essential part of their diet is a must because
of its proven health benefits. Canned tuna is an excellent source of
high quality protein, vitamins and minerals and is low in saturated fat.
Canned tuna has been a healthy staple in the diet for more than 100
years.
The processing starts with tuna being transferred to the thawing tanks
in preparation for initial cleaning of the tuna. Then it is loaded into
metal racks, which are wheeled into large steam pressure-cooking
retorts. Tuna is baked for a prescribed time & temperature, depending
on the size of the fish. This steam baking removes the natural tuna oil
which is too strong in flavor to remain in the fish and prepares the tuna
for the easy removal of skin and bones.
After baking, it is moved to a temperature-controlled room for cooling.
Once cooled, it is forwarded to the cleaning tables where edible meat
is separated from skin & bones. The cleaned loins are then moved to
the canning process. Cans are automatically filled with tuna and move
in a single line from the filling machine to the vacuum sealer. Then the
cans of tuna receives the measured quantity of salt, vegetable broth,
water or oil. Lids are then automatically clinched on the top of the can
before entering the vacuum sealer, where the air is withdrawn and the
lid is sealed. The cans then passes through a water bath for cleaning
of oil residue and then are placed back into the retort. After cooking
and the desired temperature, the sterilized canned tuna is removed
and allowed to cool and are then labeled.
