Our process starts from maintaining a group of healthy seabass broods that is fed with quality feed. These broods are conditioned and given supplements like vitamins and fish oil to produce healthy fertilised eggs. From eggs, we go through the entiregrow out phase without use of antibiotics or growth hormone to produce fishes that are chemical free and safe for consumption.

Once the fish reaches one to two kilogram in weight, it will be harvested from the suspended cages in pristine water. Within minutes, the fish would be descaled and gutted. As soon as this is done, the fish would be cured with Himalayan Rock salt. Our standard is that the fish must not be out from the water for more than ten minutes before it is covered with salt. This is to ensure that the fish muscle is still relaxed and the elastic texture still persists and the goodness still intact.

After the curing process, the fish would be removed from salt and hung to dry by early morning or late afternoon sunlight and aided by sea breeze. The drying is done in fully netted room by the sea. The room is thoroughly washed using water and hot steam after every batch to rid insects or eggs deposited. After much trials and observation, we have perfected our drying process to retain as much fish oil as we can in the fish by how we position and rotate the fish.

The result from these delicate processes that are observed diligently is a salted fish with soft and mushy texture and packed with omega-3 fatty acids with a unique flavour.