Frédéric Scelles, fisherman from Keroman, the fishing port in Lorient, and manager of the Chalut des 2 Ports and the Viviers Quiberonnais Marée, has developed an innovation: fresh fish fillets, packed in trays with a ten-day shelf life, which can be cooked in two and a half minutes in a microwave oven, with no preparation, and no loss of flavour. In order to produce its trays, Frédéric Scelles has teamed up with Jonathan Arnaudeau to create Skin Pack Océan (Lorient). With these products, marketed under the Océfrais brand, the company is offering supermarkets a new product for the refrigerated section, which is particular in that the shelf life is extended.
An innovative product
To develop its product, Skin Pack Océan relied on Cinq Degrés Ouest (in Riec sur Belon) for the high-pressure cold pasteurisation technology that allows the shelf life to be extended to 10 days, and on the ID-Mer technical centre. The fillets are wrapped in a special heat-resistant food-grade plastic film that clings to the fillets like a second skin. Thus, when cooked in the microwave oven, the film on the tray swells like a blister, but without bursting. The fish is cooked in its own water, like steam, in 2 minutes 30″. It is worth noting that this innovation recently won an award by the magazine Produits de la Mer.
A local process
For fish caught by Keroman’s boats (hake, julienne and saithe), the entire processing and manufacturing process is local. The filleting (back of the fish) is carried out by the trawling company Chalut des 2 Ports. The portions are delivered to Skin Pack Océan where the trays go through the skinner and are then covered with this famous plastic food film. The trays then go to Cruzoé, a subsidiary of Cinq Degrés Ouest, where they are undergo high-pressure treatment. They finally return to the Skin Pack Océan workshop, where they are labelled and packed in boxes before being shipped. About 1,000 trays leave the workshop every week. The objective is to increase production by a factor of five quickly.
Source : Ouest France – 17/10/2018