Production -Akerko - Frozen Products

In our plant, hygiene and sanitation conditions are applied at every stage of the production. The HACCP system rules are applied successfully with all needed standard analyses. Histamine, microorganism and pathogen determination analyses are done regularly at certificated laboratories.

Frozen Fish
The preservation of the freshness of caught fish for a long period of time is only possible by frozen storage technology. Frozen storage which is one the physical storage methods, converts the free water in product into ice crystals and by this way the chemical, biochemical and microbiological activities are considerably slowed down.

With our principle “In a frozen process the fresher the raw material the more qualified will be the last product”, the caught fish by our partners are brought to our facility within 2-3 hours under cold chain conditions ( at 4°C). First of all the quality control of the received fish are done and than the fish are calibrated under cold chain conditions. Selected fish are frozen, packaged, labeled and stored until the date of dispatch. All the processes in our plant are carried out in accordance with ISO 22000 and HACCP system following hygiene and sanitation rules.

Omegaburger ( Anchovy burger)
Our anchovy burgers reach the consumer with brand name OMEGABURGER®. Anchovy, flour, salt, water and a variety of greenery are mixed, shaped and cooked in olive oil automatically. After cooling down they are frozen and packed. Although the preparation of Omegaburger is time-consuming, it tastes delicious. It is one of the most delicious and different tastes of Black Sea cuisine. We aim to introduce Omegaburger first to Europe and then worldwide.

Marinated Anchovy
Marinated anchovy is the maturation of fish in a mixed solution of vinegar and salt without any heating treatment. In order to have different flavored marinates spices, sauces and vegetables can be added to this solution. This process let the raw fish to be eaten and provides long time conservation of raw fish. Marinates have typical characteristic odor and meat structure. The shelf life of marinates varies from several weeks to a year depending on the production and stoage conditions. At every stage of food processing, microorganisms can be transmitted to the products through unwanted physical and chemical substances. If essential precautions are not taken; this will cause contamination of food and results by unhealthy products. In order to avoid these kinds of contaminants and to produce high quality safe products, in our facility all stages of process are done in accordance to GMP (good manufacturing practices) and HACCP (Hazard Analysis and Critical Control Points) with hygiene and sanitation conditions.

Salted anchovy
Salting, which is based on the transition of salt into fish tissue, is one of the oldest preservation techniques of mankind. The main purpose of salting is to provide a protective effect by removing a part of water at fish meat. The fish is preserved under cold chain conditions and reaches to our facility at +4°C. After the quality control, the calibration of fish is done. After the calibration, the selected fish are extracted and dry-salted by hygiene and sanitation trained workers. The salted fish are stored at special conditioned rooms for a certain time. After this period they are packed with high quality olive oil and stored until the dispatch time.