When Quality Counts; Count on TomKat
At TomKat Linefish, our level of care begins in the sea. How our fish is caught, despatched and chilled is what makes our fish the finest, freshest fish you have ever tasted. As soon as a fish is landed on deck, Tom skilfully despatches it using the Ike Jime method. He then cuts one gill before gently placing it into the refrigerated brine tank. Ike Jime is a
method of paralysing and bleeding fish to maintain quality which significantly improves the eating and keeping qualities of our fish. A spike is quickly and directly inserted into the hindbrain of a fish, killing the fish instantly. Scientists agree that brain spiking is the fastest and most humane way to despatch fish. This results in fish which taste much sweeter, have a far superior quality flesh and have a longer fridge life. Tom’s second rule: “Keep it Cool”. As soon as Tom has despatched a fish, it is placed into a refrigerated brine tank for 4-8 hours which reduces the core temperature of the fish to –0°. When the fish have cooled, they are transferred into a refrigerated fish hold where abundant amounts of ice ensures that they maintain an optimum 0°- 1°. Back on land, the fish are processed in our custom designed processing facility. During processing, the processing room operates at 14° which ensures that the fish maintain an optimum 0° temperature. Filleted fish are cryovacced then blast frozen at -40 °. The final step in the process is placing the freshly frozen fillets into the display freezers in the retail shop. Our Visitors’ Guest Book tells the story of the positive experience people enjoy when they visit us at TomKat Line Fish, 8 Andrews Street, Kurrimine Beach.
“The best I have had,” Ross and Helen, Eight Mile Plains, Brisbane.
“Total quality; and local,” Wayne Halpin, Kurrimine Beach.
“Great buy, great experience,” Graeme and Julie Latham, Glenn Innes.
