Tra Fillets


Tra is also a member of Pangasiidae family and it has a fat rate between Basa and Panga and has a lighter meat color when compared to basa. This fish type is also farmed and increasingly consumed by many countries such as European countries and America being in the first place. Like the other Panga fish types, they can be found as fresh, frozen or value added in the market.

Product Description

Product name Denizer Deep Frozen Tra Fillets 10 kg
Latin name Pangasius hypophthalmus
External barcode 8680539200700
Internal barcode -
Size 220 + g    /   Size before glazing     /   Size after glazing
Product description

After harvesting, tra is cleared of head, bones, innards and skin, filleted without belly fat tissues, treated acc to EU standards, freezed immediately. After freezing, the product is packed in 10 kg bulk pack.
Freezing type IQF (Individual Quick Freezer)
Packing type 10 kg bulk pack
Ingredients Tra fillets (80%), water (20%)
Production type Farmed    /    Catch (FAO :    )    /    Value added
Origin Vietnam
Units per package 30 pcs / 10 kg
Glazing rate %20
Product type Boneless, PBI, semi trimmed, belly fat off, skinless fillet
Broken pieces Max 1-2 pcs / 10 kg
Appearence Pink-white meat, specific appearence
Smell Specific smell
Taste Specific, not bitter or sour, natural taste
Texture Strict, not dry
Average weight 300 g / kg
Shelf life After production date, first 24 months
Additives EU standard treatments (Maks ‰5)
Outer package Min 4 colored printing microwave corrugated cardboard box (PAP) (26x49x18 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) 90
Fat (g/100 g) 6
Protein (g/100 g) 18
Cholesterol (mg/100g) 28
Na (mg/100g) 30
Carbonhydrate (mg/100g) 0
Vit A (%/100 g) 0
Vit C (%/100 g) 2
Ca (%/100 g) 0
Fe (%/100 g) 0
Omega 3 (g/100 g) 13

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

Remove package from low temperature storage, open immediately and place contents under gentle spray of cold water.
Agitate carefully so product is not broken.
Spray until all ice glaze that can be seen or felt is removed.
 Transfer product to circular No. 8 sieve, 20 cm (8”) diameter for packages #0.9 kg (2 lb) and 30 cm (12”) for packages >0.9 kg (2 lb).
Without shifting product, incline sieve at angle of 17-20E to facilitate drainage and drain exactly 2 min. (stopwatch)
Immediately transfer product to tared pan (B) and weigh (A). Weight of product=A-B
*Acc to AOAC official method 963.18 net contents of frozen seafoods glazed foods


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