More than 5,000 tons of king tuna are produced every month: this is how the product that comes from Posorje to Europe is created

A few streets from arriving at the main gate of Nirsa, in Posorj, you can already feel the mixture of sea breeze, sand and fish. As you can also hear the sound of the machines working.

And that’s from this site more than 5000 tons of king tuna per montha product that began the production of cans in 1968 in Guayaquil, and now begins distribution in Posor.

In 2022, there were some 65,300 tons of tuna per year, and from January to September 2023, about 53,844 tons, bringing in more than 5000 per month. However, this product is not only consumed in Ecuador, but also comes to other countries.

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To the European continent In 2022, 40,114 tons were exported and 8,016 correspond to other markets. In the first nine months of 2023 29,971 were sent tons to Europe and other destinations was 5,195.

“It should be noted that the international market is the destination to which canned tuna is exported the most,” the company points out.

How is it produced?

Canned real tuna, which we see in supermarkets, has an extensive and rigorous process. It starts with hunting three species: yellowfin, skipjack and bigeye. For this The company’s ships are used, which set sail with a crew of 14 to 28 people.

When the tuna is caught, It freezes on board until it reaches the plant. Before unloading, it is necessary to pass quality control. Once approved, the product is downloaded.

Here he continues his classification, both by type and size, and then stored in cold rooms at a temperature of -18°C until needed by the processing plant.

So, when there is a schedule of sales, the expenses of the fishing chamber are made for the conversion of raw materials and starts with water defrosting premium. Tuna ranges from -18°C to defrost down to 0°C, with a defrost control range of -2°C to 4°C.

And the process continues gutting and washing the fishwith this, according to Roberto Aguirredirector of operations at Nirsa, the cleanliness of the fish cavities is guaranteed.

The cleaned and cleaned fish is then placed in stainless steel containers with a load capacity of 12 kg, and then in the cooking cart. These stoves have an automation system where the kitchen starts and stops automatically.

This is when a company uses several cooking recipes and then enters the cooling zone. Continue to the clearing area, which It consists of removing the head, tails, skin, spine, dark meat, scales. Recoverable meat is packaged.

And 100% of the loin tray is controlled by a metal detection system to avoid any possible contamination. The tuna is then put into packaging machines, which cut and pack the raw material into a can.

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Covering liquids are dispensed, such as water or olive, sunflower or soybean oil. The can is closed with a lid and the product is placed in cars to enter the autoclaves.

In this area, they pass through the X-ray system, the product is cartoned and stored in warehouses. And so Royal tuna is ready for distribution in its various presentations as canned tuna, in bag, encebollado, among others.

King tuna is presented in sirloins and belly fillets.

Representation on the market according to classification

In 2022, 56.99% was preserved in cans, 22.01% was preserved in bag, and 21% frozen. While from January to September 2023, 62.57% corresponds to canned food, 23.22% to bags, and 14.21% to frozen food.

In the meantime, tuna in bag It is done by hand until the weight required by the client is reached.

First, bag vacuum, then check bag to ensure the integrity of the package. After bag It is compressed to obtain uniformity and guarantee a correct sterilization process.

And it is placed in cars to enter the autoclaves for the sterilization process. Finally, the product is ready for distribution.