The production starts in Hatchery, whereby a disease free ova is hatched and reared to 2g fingerlings before it could be transferred to fingerling area, A re-circulation system is used for egg incubation and rearing of the alevins. Temperature in the hatchery is controlled and water quality tests are done regularly to monitor Ammonia and other parameters that might affect eggs and alevins.
Global best practice has been applied to every stage of the production process combining Norwegian equipment technology, feed from Skretting in France and the application of Global Gap process certification.
The freshwater ‘fjords’ of Katse Dam allow the application of the proven deep water production methods as developed in Norway in an African freshwater setting offering a uniquely differentiated product.
In Fingerling area, the production process starts with the rearing of fingerlings from 2g to 12g before they could be transferred to grow-out cages in the dam
The Grow Out Cages
Fingerlings are tranfered to Nursery cages at 12g and reared up to 150g, at 150g they are distributed to grow cages and grow to the maximum weight of up to 2.8 kg.
Harvesting and Processing
- Fish that is ready for harvest and has reached a target weight is Stun and bleed then transported to Processing area in ice.
- Processing starts by product being received at receiving area within processing facility, Fish is delivered with still bins that have been washed and sanitized.
- The processing team in action, fish is being gutted and washed.
- Grading and freezing of gutted and cleaned end product
- Highlands trout has an internal microbiology laboratory, Micro lab conduct product testing, water testing, swabs , hygiene monitoring and good manufacturing practices. Product is also being sent to the external accredited Micro laboratory for verification purposes