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WHOLE SARDINES

ORIGIN: MOROCCO - 4001021

 

 

 

 

 

 

 

 

 

 

- Scientifique name : sardina pilchardus Walbaum

- Product : Frozen sardine

- Treatment : whole in bloc or IQF

- Catching area: Atlantic Center East, zone FAO 32/34

- Catching Method: purse seining, iced raw material

- Size raw Material: 8/12 - 12/16 - 14/18 - 16/20 - 18/22 - 20/24 pieces per Kg

  depending on fishing

- Conditioning: Boxes of 24 Kg, 2 under plastic blocks of 12 Kg (L=56, l=34,

   h=7cm), Box dimension : L=60, l=35, h=16cm Boxes of 12 Kg for the IQF, box

  dimension: L=50, l=28, h=20cm

- Classification of product: for each expedition, the specific productions are

  separated and Classified following the date of production

- Histamine rate : < 30 ppm

- ABVT rate : < 30 mg

- PH : Between 6 and 7

- Fat rate: Between 7.5 to 16% depending of fishing period

- Humidity rate: 78% following fishing period

- Mineral material: 1.45%

- Protein : 18%.