HAke - skinless fillet:

Product Name: Hake, Skinless Fillet

General Description: Hake Fillet, SKIN LESS, PBO
Latin Name: MERLUCCIUS CAPENSIS or PARADOXUS

Available in following gradings:

2 - 4 Oz, 4 - 6 Oz, 6 - 8 Oz, 8 - 10 Oz, 10 - 12 Oz, 12+ Oz / 70-90 g, 90-110 g,110-130 g, 130-150 g, 150-170 g,170-220 g

Production Procedures:

The headed and gutted Hake is de-iced, de-scaled, graded and hand filleted. The fillets are trimmed for blood, bones, fins, black membrane, parasites, roe, guts, loose fish scales, absecces and sorted, packed and quick frozen in accordance with good commercial practice to attain a product temperature of -18ºC or below.

Catch-Method: Caught in Sea by bottom Trawlers

Catch-Area: South-East Atlantic, FAO 47

Piece weight: individual

Ingredients: Hake fillet

Product measurements: Individual

Skinning: Yes

Pin Bone: PBO (Pin Bone Out)

Method of freezing: Plate Frozen to attain a product temperature of -18 C or below after thermal stabilization.

Glazing: Nil

Method of Packing: The fillets must be packed lengthwise using blue LDPE for interleaving.The product must be packed in such a way that each layer of fillets is interleaved, the fillets are not touching and can be seperated easily in a frozen state.

Storage Storage- and transportation temperature must be kept at minimum of -18ºC

Best Before: 24 months from date of production

Sealing: 2 x 5kg cartons single strap crosswise

Weight of carton: 5Kg net

Labeling on carton / master carton / bag: Name of product, Latin name, EU approval number, Net weight, Best before and expiry date, Batch number, Address of manufacturer, EAN 128 bar code.FAO Area, Storage conditions and Product of Namibia.

Packaging: