| ≥1 piece |
SCIENTIFIC NAME | Trichiurus Lepturus |
COMMON NAME | Ribbonfish |
ORIGIN | Venezuela |
CAPTURE ZONE | Zona FAO 31 |
FISHING GEAR | Fish hook or fishing train |
OPEN SEASON | From January to Decembre |
DURATION | 24 Months from date of manufacture |
STORAGE CONDITIONS | – 10 ºc |
TYPE OF CONSUMPTION | Boiled |
Glazing | According to customer specifications |
Defects | < al 5 % |
Plus | 3 to 5 % |
Comments | no additives, fresh frozen |
Physical appearance | Firm skin whitout bruises |
Colour | Skin between silver and gray, bright with gray stripes / eyes between white and bright yellow |
Smell | Characteristic of the species. |
Texture | Smooth and soft firm skin |
Flavor | Characteristic of the species |
pecies/Group | Category | n | C | M | M |
Aerobios Mesofilos | 3 | 5 | 3 | 500 000 | 1 000 000 |
Escherichia Coli | 6 | 5 | 3 | 10 | 100 |
Staphylococcus aereus | 7 | 5 | 2 | 100 | 1000 |
Salmonella sp. | 10 | 5 | 0 | Ausencia/25 g | - |
Vibrio Cholerae | 10 | 5 | 0 | Ausencia/25 g | - |
Vibrioparahaemolyticus | 10 | 5 | 0 | < 3NMP/g | - |