WR Atlantic Mackerel
It is a fish type found in the both sides of North Atlantic and makes a school. They are caught when they become 500 g-1kg. The small ones are called "Tinker mackerel". It migrates during spawning period and classifies as northern and southern mackerel, northern types spawn in North Sea and Skagerrak Strait (May-July) and the southern types spawn in Spain and Portugal (February-May). After spawning, they mixed in Norwegian waters and they stay here during winter and immigrate again during spawning period.
It has a thin skin and the back is green-blue with dark zigzags and briht silver color in belly, when this fish dies its color becomes dull. It is fatty and very tasty and contain high amounts of Omega 3.
It has a high commercial importance and caught acc to the regional quotas determined by ICES (International Council for the Exploration of the Sea), the catching methods varies according to season by hook, gillnet, purse seine and trawls.
Product Description
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Product name |
Denizer Deep Frozen WR Atlantic Mackerel 20 kg |
|
Latin name |
Scomber scombrus |
External barcode
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2-4: 8680539200427
3-5: 8680539200465 |
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Internal barcode |
- |
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Size |
200-400 g 300-500 g |
Product description
|
After catching, A. Mackerel is graded and packed with some water. After packing the product is freezed immediately. |
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Freezing type |
Semi BQF (Semi Block Quick Freezer) |
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Packing type |
20 kg hand laid pack |
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Ingredients |
WR A. mackerel (%100) |
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Production type |
Farmed / Catch √ (FAO : 67 ) / Value added |
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Origin |
Norway |
Units per package
|
2-4: 65-70 pcs / 20 kg
3-5: 55-60 pcs/20 kg |
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Glazing rate |
0% |
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Product type |
Whole round A. mackerel |
|
Broken pieces |
1-2 pcs / 20 kg |
|
Appearence |
Brownish meat, bright skin, specific appearence |
|
Smell |
Specific smell |
|
Taste |
Specific, not bitter or sour, natural taste |
|
Texture |
Strict, not dry |
Average weight
|
2-4: 300 g
3-5: 400 g |
|
Shelf life |
After production date, first 24 months |
|
Additives |
No chemical |
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Outer package |
Original printing microwave corrugated cardboard box |
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Inner package |
PE inner bag |
Packing criteria
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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
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Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain. |
Nutrition facts
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Energy (kcal/100 g) |
205 |
|
Fat (g/100 g) |
14 |
|
Protein (g/100 g) |
19 |
|
Cholesterol (mg/100g) |
70 |
|
Na (mg/100g) |
90 |
|
Carbonhydrate (mg/100g) |
0 |
|
Vit A (%/100 g) |
3 |
|
Vit C (%/100 g) |
1 |
|
Ca (%/100 g) |
1 |
|
Fe (%/100 g) |
9 |
|
Omega 3 (g/100 g) |
2,67 |
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) |
- |
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Listeria monocytogenes (g-ml) |
- |
Legal Criteria
|
GKGM Regulation on water intended for human consumption |
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GKGM Regulation on microbiological criteria |
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GKGM Regulation on contaminants |
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GKGM Regulation on labelling |
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GKGM Regulation on packaging waste control |
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GKGM Statement of plastic materials in contact with foodstuffs |
|
Turkish Food Codex Regulation |
Determination of Net Weight
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Apparatus |
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For packages up to 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.01 oz. (0.28 g). |
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For packages over 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.025 oz. (0-71 g). |
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Procedure |
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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. |
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*Acc to AOAC offical method 963.26 net contents of frozen food containers-unglazed foods |
Spawning
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Jan |
Feb |
Mar |
Apr |
May |
Jun |
Jul |
Aug |
Sep |
Oct |
Nov |
Dec |
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X |
X |
X |
X |
X |
X |
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