WR Blacksea European Anchovy


This is the most consumed seafood product in Turkey. Originated from Eastern Atlantic and also entered in Mediterranean from Suez Canal.

It can reach max 20 cm length and forms large schools. Catch by purse seines, beach seines and midwater trawl, can not catch with hook based on it is a small fish. It can tolerance to low salinity waters. It is considerable fatty and delicious fish.

Anchovy that we are used to consume as fresh in Turkey, is consumed as frozen, fresh and processed and also value added all around the world, so it takes the place of convienence food industry. At the same time it is foremost canned and marinated products.

Product Description

Product name Denizer Deep Frozen WR Blacksea European Anchovy 10 kg
Latin name Engraulis encrasicolus
External barcode 8680539205606
Internal barcode -
Size 100 pcs / kg
Product description
After catching, anchovy is bulk packed on the sea without any treatment and freezed immediately.
Freezing type Semi BQF (Semi Block Quick Freezer)
Packing type 10 kg hand laid pack
Ingredients WR european anchovy (100%)
Production type Farmed    /   Catch (FAO : 37 )    /    Value added
Origin Turkey
Units per package 100 pcs/kg
Glazing rate 0%
Product type Whole round European anchovy
Broken pieces 5 pcs / 10 kg
Appearence Specific skin color and appearence
Smell Specific smell
Taste Specific, not bitter or sour, natural taste
Texture Strict, not dry
Average weight 10 g / kg
Shelf life After production date, first 18 months
Additives No chemical
Outer package Min 4 colored printing microwave corrugated cardboard box (PAP)(38x53x8 cm)
Inner package PE inner bag
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.

Nutrition facts

Energy (kcal/100 g) 130
Fat (g/100 g) 5
Protein (g/100 g) 20
Cholesterol (mg/100g) 60
Na (mg/100g) 105
Carbonhydrate (mg/100g) 0
Vit A (%/100 g) 0
Vit C (%/100 g) 0
Ca (%/100 g) 15
Fe (%/100 g) 20
Omega 3 (g/100 g) 0,362

Chemical Parameters

Hg (mg/kg) 0,5
Cd (mg/kg) 0,05
Pb (mg/kg wet weight) 0,3
Total max dioxins (pg/g wet weight) 3,5
Total max dioxins and dioxin like PCBs (pg/g wet weight) 6,5
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight) 75


Microbiological Parameters

Histamin (mg/kg) 100-200
Salmonella spp(g-ml) -
Listeria monocytogenes (g-ml) -

Legal Criteria

GKGM Regulation on water intended for human consumption
GKGM Regulation on microbiological criteria
GKGM Regulation on contaminants
GKGM Regulation on labelling
GKGM Regulation on packaging waste control
GKGM Statement of plastic materials in contact with foodstuffs
Turkish Food Codex Regulation

Determination of Net Weight

For packages up to 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.01 oz. (0.28 g).
For packages over 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.025 oz. (0-71 g).
Set scale on firm support and level. Adjust 0 load indicator or rest point and check sensitivity. Remove package from low temperature storage, remove frost and ice from outside of package, and weigh immediately (W). Open package; remove contents, including any product particles and frost crystals. Air-dry empty package at room temperature and weigh (E). Weight of contents=W-E.
*Acc to AOAC offical method 963.26 net contents of frozen food containers-unglazed foods


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