the headed and gutted
hake is de-iced, de-scaled, graded and hand
filleted.
the fillets are trimmed for blood, pin bone out(v-cut), fins,
black membrane, parasites, roe, guts, loose fish scales, absecces
and sorted, pieces are formed into a loin shape
in a blue ldpe pouch,packed and quick frozen in accordance with
good commercial practice to attain a product temperature of
-18?c or below.
glazing: +/- 5% protective glazing
method of packing: the skin on loins must be fingerlaid neat and
evenly into the carton and no pouches are to be embedded into the
meat.
catch area: southeast atlantic fao area:47
weight of carton: 5kg net
sealing: 2 x 5kg single strap crosswise
for any further information or queries, don't hesitate to contact
us!
place of origin:
namibia |
brand name:
seawork |
model number: 90-110
moulded loin |