CARM FOODS ENTERPRISE INCORPORATED

Fish we use for processing are fresh and sun and air-dried overnight. End product has no preservatives and are all-natural ingredients. It has a strong flavor and an overpowering smell, which makes it an acquired taste.

Fish we use for processing are fresh and marinated in our secret recipe marinating solution. A simple blend of ingredients that works together to add flavor and moisture adding a whole new level of deliciousness to the product. End product has no preservatives and is all-natural ingredients.

Fish we use for processing are fresh and smoked to a golden-brown color. End product has no preservatives and is all-natural ingredients. It can be smoked whole, headless and gutted or gutted only. Fish is moist and slightly salty with a clean flavor. A good balance of smoke and salt.

BRINING means the process of placing fish in a solution of food grade salt (sodium chloride) in water for a period of sufficient length for the fish tissue to absorb a significant quantity of salt.

SMOKING is the traditional process of treating fish by exposing it to the smoke from burning or smoldering plant materials [or smoke concentrates (liquid smoke) derived from burning or smoldering plant materials]. The traditional process is characterized by an integrated combination of salting, drying, heating and smoking steps in ta smoking chamber (kiln).

COLD SMOKING means smoking of fish at temperatures ranging from 30 to 60°C wherein the product does not show any signs of heat coagulation of the protein.

HOT SMOKING means smoking of fish at temperatures ranging from 70 to 90°C for a sufficient period of time to obtain heat coagulation of the protein throughout.

VACUUM PACKAGING is a method of packaging where the air is withdrawn from the primary package.

GOOD MANUFACTURING PRACTICES (GMP)is a quality assurance system aimed at ensuring that products are consistently manufactured, packed, repacked or held to a quality appropriate for the intended use. It is thus concerned with both proper manufacturing and quality control procedures.

HAZARD ANALYSIS and CRITICAL CONTROL POINT (HACCP)is a preventive food quality management system, which identifies, evaluates and controls the hazards significant to food safety specific to a product.

HALAL is an Arabic word that means permissible.

HALAL CERTIFIED PRODUCT means that the product is permissible or acceptable in accordance with Islamic law. In order for products to receive this certification, they must be from an acceptable source such as a cow or chicken and slaughtered according to these laws.

FREQUENTLY ASKED QUESTIONS:

1. How to store smoked fish in the fridge?

An unopened vacuum-packed smoked fish can last about 2 to 3 weeks when refrigerated and from 3 months to 1 year if it's kept in the freezer. Once you open the package, you should use it in 3 days to fully enjoy its taste. If there are leftover, put it in a tightly sealed container (like microwaveable containers) and refrigerate it again until consumed.

FREQUENTLY ASKED QUESTIONS:

2. How to properly thaw frozen goods?

When thawing frozen goods, just remove the goods from the freezer section and transfer to the chiller section of the refrigerator and then cooked when fully thawed.