Proses Penangkapan Lobster Norwegia Dan Proses Pengemasan Seafood Modern

Even though Norway is known for having a lot of high-end farming, such as salmon farming and lobster farming. But for Norwegian lobster production, which has an important commercial value in Europe, Norway still relies on stock or catch in the open sea. Then, how does this advanced country guarantee the freshness of their catch to be distributed to countries in Europe? This time, Rekayasa Technology will take you to the sophisticated packaging process of Norwegian modern seafood lobster. You need to know that Norwegian lobsters are Dublin Bay lobsters, where this lobster has a young red orange-colored shell that grows up to 25 cm long and is the most important commercial courtesy in Europe. This lobster lives in the east of the Atlantic Ocean and some of the Mediterranean Sea, but not in the Baltic Sea and the Black Sea. Adult lobsters come out of their nests at night to eat worms and small fish. The story of Norwegian lobster catch begins when this fishing boat leaves the dam. Fishermen will use GPS and underwater sonar to mark the catch area. After arriving at the destination, fishermen will drop and spread their nets. After a while, the fishermen will pull the net and measure the result of their catch. In this catch net, sometimes other animals such as pups and other courtesies will join the net, so the workers will separate and sort the lobsters based on their size. Then the workers will place these lobsters in the freezer until they are dropped back when they have arrived in the dam to dismantle the catch. Immediately after being dropped, the catch will be transported to the processing location, namely in the city of Urk. This packaging process is mostly done automatically with smart computerization and some skilled workers to speed up the processing process and thus guarantee the quality of Norwegian lobsters. Before dropping, the workers have started to be in the processing location to start sorting the lobsters when they come to the production room in a few hours. After that, Norwegian lobsters are immediately ready to be packed and frozen. One of the important parts and the speed of packaging Norwegian lobsters is the freezing process using nitrogen. With this method, the lobsters can be frozen in a very short time. This step is part of producing high-quality products and fulfilling the customer's desire to pack in a few hours after the arrival of the lobsters from the fishermen. Next, the frozen lobsters will be ready to be stored in one of the ice cabinets and the modern freezer room. Here, the air is purified from bacteria and fungi in a very surprising way, so that the possibility of decay is smaller and the shelf life is extended. This packaging and freezing technique is also being applied to other catch results that have a high economic value and require fast packaging in the calculation of hours. With this packaging system, it is possible to always be able to serve market orders, both large grocery orders and snacks in supermarkets throughout Europe.