Half Moon Cut Swordfish

Swordfish is a fish type found in Atlantic, India and Pacific waters and migrates to Mediterranean, Marmara and Black sea. It is characterized with a sword shape nose structure. It lives in offshore and sometimes seen in the coastal waters. It spawns in Saragossa Bay. Female ones grow up faster.

They have a black-brown skin and returns to light brown towards the stomach. Its skin has not scale, but it is a little rough. It has low fat and delicious meat.

It is caught by hook and especially longlines.

Product Description

Product name	Denizer Deep Frozen Half Moon Cut Swordfish 25 kg
Latin name	Xiphias gladius
External barcode	8680539205408
Internal barcode	-
Size	5 kg    /    Size before glazing  √   /   Size after glazing
Product description	After catching, swordfish is cleared of head and bones, gutted, cut into skin on half moon and freezed immediately, after that bulk packed.
Freezing type	IQF (Individual Quick Freezer)
Packing type	25 kg IWP (Individual Wrapped Pack), bulk
Ingredients	Swordfish half moon cuts (100%), water (1-2%)
Production type	Farmed    /   Catch  √ (FAO : 57 )    /    Value added
Origin	Indonesia
Units per package	5 pcs / 25 kg
Glazing rate	1-2%
Product type	Boneless, skin on, half moon cuts
Broken pieces	1-2 pcs/25 kg
Appearence	Yellow-brown meat, dull skin, specific appearence
Smell	Specific smell
Taste	Specific, not bitter or sour, natural taste
Texture	Strict, not dry
Average weight	6 kg / 25 kg
Shelf life	After production date, first 24 months
Additives	No chemical
Outer package	Min 4 colored printing microwave corrugated cardboard box (PAP) (38,2x74x15 cm)
Inner package	PE individual 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)	160
Fat (g/100 g)	5
Protein (g/100 g)	25
Cholesterol (mg/100g)	50
Na (mg/100g)	115
Carbonhydrate (mg/100g)	0
Vit A (%/100 g)	4
Vit C (%/100 g)	2
Ca (%/100 g)	0
Fe (%/100 g)	6
Omega 3 (g/100 g)	11

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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