Product Type: Fisheries － Milkfish (frozen product)
Stage: Processing & Packaging
Problem: Inconvenience to serve as fresh food because of back bones
Solution: Minify the bones by grinding and stirring

1. Raw material—Milk-fish
   
2. De-head and remove more-palatable belly fat for separate consumption. Lean fish meat with back bone is not suitable to be served as fresh food.
   
3. Because of too many back bones and lean characteristics, the opportunity to serve as fresh fish is decreased.
   
4. After skinning and filleting, store in freezer.
   
5. Frozen meat double-treated with mincer and slicing machine to minimize back bones.
   
6. Stir the ground meat quickly then add salt and seasoning, and again, blend at high speed in low temperature to obtain fish paste.
   
7. Fish paste then stands overnight in freezer to enhance the paste adhesive properties so that the fish balls gain consistent texture.
   
8. The paste is shaped into balls by machine; shape is fixed in hot water.
   
9. Boil in hot water until the center temperature of fish balls reach at least 80℃.
   
10. Heated fish balls are sent to IQF and collected in buckets.
    
11. The final product is then packed to be marketed. The shelf life can be extended to 1 year by store-freezing.