Production
The production of the Boneless Fish is labor intensive. Dairei set up HACCP-certified factories in Thailand, China and Vietnam. The workers cut open the fish and use a pair of tweezers to remove the bones. The end product is then examined to make sure that it is free of bones and then "glued" together using a food-grade enzyme produced by Ajinomoto.
This binding agent is a transglutaminase (product name: Activa TG-B) which is separated from a culture of Streptoverticillium mobaraense. It works by binding the collagen in the fish tissue. At temperatures under 5°C, it may take several hours for the enzyme to do its job properly.
Read more about this topic: Boneless Fish
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