On landing the ‘catch’ of cooked shrimp, (cooked onboard) it is transported from the docks in a refrigerated van to the processing unit, which is situated adjacent to the docks. The unit is equipped with stainless steel work areas, grading, peeling and inspection machines, various refrigerators, blast freezer room and chest freezers and outdoor chiller unit.

The shrimp are graded then put through shrimp-peeling (de-shelling) machines, then on to an inspection machine (with operator) where remaining shells are removed. This works using vibration and air, (separating the meat from any remaining shell). The shrimp are then either vacuum packed, or potted.