Pacific mackerel is a member of Scombridae family and resembles to Atlantic mackerel species in terms of body structure, fat rate and taste but it smaller and different with color and zigzags on the back. Some of this species caught in Pacific Ocean are called "Pacific Mackerel" and caught in Atlantic Ocean are called "Chub Mackerel". It is caught by gillnet, hook, purse seine and trawl.
Fresh Pacific mackerel is generally preferred for hot smoking. Its meat is fatty and very delicious. It has an important market share as skin on fillet.
Product Description
Product name - Denizer Deep Frozen Pacific Mackerel Fillets 10 kg
Latin name - Scomber japonicus
External barcode - 8680539200908
Internal barcode - 8680539200915
Size 80-130 g / Size before glazing / Size after glazing
Product description
After catching, P. mackerel is cleared of head, bones and innards, filleted skin on, freezed immediately. After freezing, the product is packed in 1 kg polybag.
Freezing type - IQF (Individual Quick Freezer)
Packing type - 10x1 kg polybag
Ingredients - P. mackerel fillets (80%), water (20%)
Production type - Farmed / Catch �¢?? (FAO : 61 ) / Value added
Origin - China
Units per package - 60-70 pcs/10 kg
Glazing rate - 20%
Product type - Boneless, PBI, skin on fillet
Broken pieces - Max 1-2 pcs/10 kg
Appearence - Brilliant skin, yellow-white meat, specific appearence
Smell - Specific smell
Taste - Specific, not bitter or sour, natural taste
Texture - Strict, not dry
Average weight - 100 g / kg
Shelf life After production date, first 24 months
Additives EU standard treatments (Maks 5)
Outer package - Min 4 colored printing microwave corrugated cardboard box (PAP) (27,5x50x19 cm)
Inner package PE polybag with rider
Packing criteria - The total migration value of components of plastic substances and materials to foodstuff, per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2).
Storage conditions
Should transport and storage at min -18 C. Transportation should be without contamination and complete with no break of cold chain.
