‘Attelier’ kitchen produces products from Seychelles fish |11 July 2016

The ISPC Seychelles has announced it has opened an ‘Attelier’ kitchen producing products from Seychelles fish. The kitchen is a processing plant situated at the ISPC premises at the Financial Services Authority (FSA) compound at Roche Caiman.

The kitchen was in Seafood Expo in Brussels in April with institutions related to the fishing industry like the Seychelles Fishing Authority (SFA), the Seychelles Bureau of Standards (SBS) and has already presented its products to the international markets These were processed products made in and from Seychelles fish like bourgeois, swordfish and tuna.

“They are very much appreciated, we have lots of demand and was a very big commercial success, said Mr Fourcroy.

He said the kitchen is now finished and is using the latest technology, low temperature cooking, blast freezing which help to process the fish in the best way to keep it intact to the plate of the consumer.

In processing, the kitchen also has some marinating processes, smoked fish with natural wood.

“We really wanted to give an added value to the excellent quality, which is the case for those Seychelles fish. But we adding even more value making it ready to serve and ready to cook products, easy to keep since they are frozen and appreciate the real quality of the fish,” said Mr Fourcroy.

There are various sections in the kitchen like hot kitchen, cold kitchen, processing area, washing area, packing room with the various value-added fish precuts on display. It also has a full air filtration system HACCP certified and other facilities that meet the needed requirements of such a project.

Explaining one of the processes which is blast freezing, Mr Fourcroy said when such products are defrost they look as if they are fresh. For meat like lamb if cooked at low temperature meaning 52degrees celcius and within 16 hours, its cooked with a soft, wet, tasty and very juicy full of flavour.

Fish value-added products available at the ‘Attelier’ kitchen of the ISPC are tuna, bordomar, lobster, sea food sauce, red snapper fish coup, pork spare ribs pre-cooked coco, smoked pork belly slow cooked, Job fish portioned, smoked marlin, Etelis portioned, Sword fish filet just to name some.

Cooking instructions are printed on the packages of each type of fish to make sure the consumer gets it right.

Fish that have been provided certified Hook and Line fishing by local fishermen and labeled assuring the consumers the products’ quality and a sustainable fishing method.