We have very stringent quality control on surimi and otoshimi production. Each product has batch system of testing for qualities such as gel strength, moisture content, PH, skin point and whiteness. From fresh raw materials to finished products, we inspect all critical points in our production process. We scan every block of surimi paste for ferrous and non-ferrous elements.
Our workers have to continuously undergo training in Surimi Science and Literature under HACCP and GMP Standardization so as to comply with food safety regulation (locally and internationally).