Hake fillet skin on:
Product Name: Hake Fillet Skin on
General Description: Hake Fillet SKIN ON, 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
The headed and gutted Hake is de-iced, de-scaled, graded and hand filleted. The hake 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
Pin Bone: PBO (Pin Bone Out) or PBI (Pin Bone In)
Method of freezing: Plate Frozen to attain a product temperature of -18 C or below after thermal stabilization.
Method of Packing: The fillets must be packed skin-down and 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.
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