Taking advantage of the cleanliness of the southern coast of Yeosu, Korea, Yeosu Fisheries Corporation produces fresh and safe marine products. In order to produce high-quality and safe marine products, YFCA carefully selects fresh raw materials and conducts regular and thorough inspections. All of these inspections are performed in accordance with strict food processing regulations mandated by the KFDA. The company continues to make its utmost efforts to adhere always to the HACCP requirements set by by the KFDA.
Under the leadership of the company’s president with over 30 years of experience and in-depth expertise in shellfish such as mussels and clam cockles, the company can produce top-quality shellfish products.
Serving the customers as its top priority, YFCA will maintain its constant efforts to become a leading provider of marine products under the management philosophy of providing healthy foods, which is a winwin situation for both humans and nature, and ensuring customer satisfaction.
YFCA now actively exports the following main products to Japan and USA and it is also striving to expand its markets in China, Hong Kong and Singapore.
YFCA raises mussels in the bay at Gamak, Yeosu, which is approved by the U.S. FDA as a clean ocean. Since there is plentiful plankton in the ocean, it is ideal for harvesting high-quality mussels. Also, the National Fisheries Research & Development Institute conducts environmental research on the fish farm every month to analyze the condition of water and soil of the area. Therefore, the company’s mussel products using safely grown mussels from the clean ocean are always tasty and reliable.
The company’s steam-boiled mussel is a quickfrozen product, which has gone through the process of steam-boiling, at a temperature of 90°C~95 °C, and cooling procedures. The product can be kept and carried around easily without losing the mussel’s original taste as well as freshness. The product can be cooked in a microwave or boiling water.
Cockles are produced from late winter to early summer in Yeosu and they have the sweet and fresh taste of shellfish. They are most commonly used in sushi and sashimi, but when it is raw it can be use as shabu-shabu ingredients.
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