About Us

A Glance At Our Operations

Catfish is Our Business

Kew Gardens Limited is a leading health conscious, seafood company in Nigeria. We are involved in Catfish farming, Smoking, Processing, Packaging and Marketing to Nigeria and International markets. Our facility is located in Ikorodu, Lagos state, and it has been thoroughly inspected and certified by NAFDAC.

Our Mission is to serve as the healthiest source fresh quality catfish products to Nigeria's growing population. Our core values center around hygiene, health & wellness, commitment to the community.

Our production facility is located in lkorodu, Lagos and our distribution center is in Sura, Lagos Island.

Sourcing

Kew Gardens sources only from fish farms that emphasize hygiene and promote organic breeding. Understanding how sensitive fish is to spoilage, our process begins ONLY with fresh live fish. We currently source solely from Chi Farms, a leader in the industry, and are in the process of erecting our own state of the art concrete ponds.

Brining

The first step for us is brining the live fish. Brine is a mixture of salt and water prepared in our large sanitary fish carts. Soaking fish in brine firms up the flesh and makes the fish less slippery. In addition, it severs old blood and other excretes from the skin of the fish, helping to improve its taste down the line. Brining also helps preserve the fish for longer periods by killing and reducing the chances for bacterial growth.

Cleaning

After brining, the fish is moved on to the processing room where it is washed thoroughly and cut open. Removing the gills, entrails, and intestine is a highly delicate process and hence all staff members are trained to be hygiene conscious. Everyone working in this room is required to wear hair nets, gloves and shoe covers to eliminate chances of contamination. With the entrails removed, the fish is then washed in clean running water and any bruised or damaged flesh is removed.

Cutting and Spicing

After the fish have been thoroughly cleaned, they are moved to the cutting and prepping area. We utilize a state of the art cutting equipment to cut them into consistent fillets of 3 to 4 pieces. The fish are then placed gently on a spicing table where they are separated and well seasoned. We utilize a blend of ethnic and exotic spices to produce a taste our customers find irresistible.

Smoking

Smoking: After spicing, the fillets are moved to the smoking room. This part of our facility is equipped with 4 large heavy duty smokers built by industry experts. The heating chamber is filled with charcoal and charged by fire, while large fan expellers at the top remove excess heat from the room. The fillets are placed skin side down on oiled smoker racks and fed into the smoking oven. The fillets smoke for several hours in the main oven and then transferred to a separate oven to dry.