Saithe Fillets

Saithe is a member of Gadidae family, originated from North Atlantic and it has a big market share when compared to other codfish types. They live in the deep waters of Atlantic. They migrate to deep waters in winter and caught by purse seine, trawl or longlines.

They are characterized with green-brown color on their backs. They can reach to 130 cm. Its meat is yellowish and very tasty. Its fat rate is low and protein rate is very high.

Saithe gains its place in the market as especially frozen at sea, so there is a different weight unit as "oz (ounce)". 1 oz is equal to 28,35 gr.

Product Description

Product name	Denizer Deep Frozen Saithe Fillets 27 kg
Latin name	Pollachius virens
External barcode	8680539201509
Internal barcode	8680539201516
Size	3-5 oz, 5-8 oz, 8-16 oz, 16-32 oz, 32+ oz
Product description	After catching, saithe is graded on board, cleaned of head, innards, bones and skin. After filleting the product is packed as interleaved and freezed immediately.
Freezing type	BQF (Block Quick Freezer)
Packing type	3x9 kg interleaved pack
Ingredients	Saithe fillets (%100)
Production type	Farmed    /    Catch √ (FAO : 27 )    /    Value added
Origin	Iceland
Units per package	-
Glazing rate	0%
Product type	Boneless, PBI, skinless fillets
Broken pieces	1-2 pcs / 27 kg
Appearence	Brownish-yellow meat, specific appearence
Smell	Specific smell
Taste	Specific, not bitter or sour, natural taste
Texture	Strict, not dry
Average weight	3-5 oz: 112 g   5-8 oz: 200 g  x8-16 oz: 340 g 5-8 oz: 200 g  16-32 oz: 680 g 32+ oz: 890 g
Shelf life	After production date, first 24 months
Additives	No chemical
Outer package	Original printing microwave corrugated cardboard box (PAP) (36x45x19 cm)
Inner package	PAP Inner box and 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)	81
Fat (g/100 g)	0,3
Protein (g/100 g)	19,3
Cholesterol (mg/100g)	71
Na (mg/100g)	40
Carbonhydrate (mg/100g)	0
Vit A (%/100 g)	3
Vit C (%/100 g)	0
Ca (%/100 g)	1
Fe (%/100 g)	8
Omega 3 (g/100 g)	0,009

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)	200-400
Salmonella spp(g-ml)	0/25
Listeria monocytogenes (g-ml)	0/25

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

Apparatus

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).

Procedure

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

Spawning

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