Скачать или смотреть Inside a Salmon Sashimi Factory – From Ocean to Sashimi (Full Process)

From the open ocean to a perfect slice of salmon sashimi on your plate – this video shows the entire process, step by step. 🐟🔪

In this full factory tour, you’ll see how ocean-caught salmon is transformed into premium sashimi-grade blocks, while the cold chain and hygiene are controlled from the very first moment:

What you’ll see inside this video:

Modern salmon fishing vessel with sonar, live wells and onboard monitoring

Pumping live salmon from the net into chilled seawater tanks

Unloading at a high-tech receiving station with full batch traceability

Humane stunning and rapid initial processing following welfare standards

Step 1 – Initial Cleaning & Head Removal: high-pressure rinsing and automatic head cutting

Step 2 – Evisceration & Internal Cleaning: automated gutting, internal rinsing and core temperature checks under 4°C

Ice slurry chilling and sampling for lab testing

Step 3 – Filleting: large filleting machines scanning each fish and cutting perfect twin fillets

Trimming and bone removal with sensors and tweezers for true sashimi-grade quality

Step 4 – Skinning & Fat Layer Optimization: skin removal and thickness checks for ideal sashimi texture

Deep chilling of fillets to 0–1°C

Step 5 – Microbiological & Quality Testing: lab analysis for bacteria, parasites, pH and fat content

Only PASSED – SASHIMI GRADE batches going to the ultra-clean sashimi cutting room

Step 6 – Portioning: chefs/technicians cutting fillets into precise sashimi blocks, each weighed and standardized

Step 7 – Super Chilling & Color Stabilization at -2°C for firm texture and bright color

Step 8 – Vacuum & MAP packaging in crystal-clear trays with low oxygen protective atmosphere

Labeling with batch number, harvest area, catch date and full traceability

Step 9 – Cartoning & Palletizing in a cold warehouse at 0–2°C

Step 10 – Cold Chain Logistics: refrigerated trucks delivering to premium supermarkets and restaurants

Beautiful sashimi being sliced at home, plated with wasabi, soy sauce and pickled ginger

From harsh, cold oceans to a clean, precise cutting room, every stage is designed to protect freshness, safety and texture – so that one bite of sashimi feels like the ocean on your tongue.

If you love factory tours, seafood processing, sushi/sashimi content and “how it’s made” videos, this is for you.