Processes

    Abalone

    Abalone capture.
  • 1. Departure. Divers embark in dawn to search for the mollusk.
  • 2. Preparing to dive. At this point the diver prepares himself physically and psychologically to work the bottom of the sea.
  • 3. Diver equipped for capture. The diver is now ready to begin capturing abalone.
  • 4. Diver in sea. The diver goes into the sea.
  • 5. Abalone capture. Once at the bottom of the sea, using a rope he starts sending the captured abalone on the area.
  • 6. Captured abalone. On this image you can clearly see the two most common species captured in the area: yellow and blue abalone.

    Abalone

    Canning process
  • 1. Raw abalone. On different work areas we proceed to remove the shell of the abalone.
  • 2. Abalone without shell. This image describes the color and shape of the abalone without its shell.
  • 3. Precooking abalone. This is the process of precooking the abalone.
  • 4. Precooked abalone. This is the result of the cleaning and precooking the abalone./li>
  • 5. Canning. Once the abalone has been cleaned, the next step is to weight the abalone and place it on its respective can.
  • 6. Exhauster. In this process oxygen is removed from the can.
  • 7. Autoclave. Product sterilizing.

    Lobster

    Lobster capture
  • 1. Lifting the traps. Once the buoy has been located the fisherman lifts the trap to extract the lobsters (Images 1, 2 and 3).
  • 2. Storage. Once back on shore the lobsters are placed on wood cages to maintain them alive until the moment of delivery. (Images 4 and 5).

    Lobster

    Live lobster process
  • 1. At dawn the fishermen proceed to deliver the lobsters for transport to the processing plants on Ensenada, Baja California.
  • 2. Weighing Procedure.
  • 3. After being weighed the lobsters are submerged in a water, ice and salt solution to place them on a sleep state.
  • 4. Lobsters are placed on wet wooden boxes for transporting.
  • 5. On this images it can be seen how lobsters are stacked on the truck that will transport them.
  • 6. This is the transport procedure, as it can be seen here gel-ice bags are added to regulate the temperature.

    Fish canning process

  • 1. Fish cleaning. Impurities are removed from the fish meat.
  • 2. Clean fish meat. Fresh clean meat ready for packing (Images 2 and 3).
  • 3. Canning. The meat and other ingredients are placed in the cans manually.
  • 4. Finished Can. Product ready for storage and selling.