THE FISHERMAN, JULY 26.1995
PACIFIC COAST PROCESSORS
plant in southern Ucluelet.
As -^^l
nutting machine.
One level up from the plant floor, Travis Parsons makes sure the fish moves evenly from the mincer. From there it goes to a rotary sieve for drying.
Willie Howard checks to make sure fish are headed and gutted before they move up the line to be boned, skinned and minced.
L^da Van Dornmakes^
panel for tnen
prior to adding s° 0nCe
Wtttba^edand mixed, it iso
frozen in 1° K»
Rob Brewster checks the trays of frozen surimi in the plant's movable freezers. PCP plans to increase its freezer capacity this year, part of a scheduled expansion that will enable the company to increase surimi production some 25 to 30 percent
PCP quality control worker Terri Silverthorne checks a surimi sample for gel strength, one of several tests performed at regular intervals on the finished product. QC workers at USP perform an additional test, checking for whiteness of the product.
hake into surimi at USP and PCP.