Canned Tuna

Its success in banana chips export notwithstanding, Celebes continues to engage in tuna fishing and processing. At present, the company process 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,bparticularly tuna, when regularly consumed. Canned tuna is used widely in making tuna sandwiches, salads, tuna pasta, and others. Making fish an essential part of their diet is a must because of its proven health benefits. Tuna is an excellent source of high quality protein, vitamins and minerals and is low in saturated fat. Canned tuna is 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 and 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.

Then it is moved to a room for cooling. Once cooled, it is forwarded to the cleaning tables where edible meat is separated from skin and bones. The cleaned loins are 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 Lids are then automatically clinched on the top of the can before entering the vacuum sealer, where the air is withdrawn and the lid is sealed.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 at the desired temperature, the sterilized canned tuna is removed and allowed to cool and are then labeled.


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