| ≥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 |
PRESENTATION | |||
Sizes | Presentation | ||
S | 300 gr a 500 gr | Whole with entrails Type A or B | Frozen interleaved in boxes of 10 Kg |
M | 501 gr a 700 gr | ||
L | 701 gr a 1000 gr | ||
2L | 1000 gr a 1500 gr | ||
P2 | 1500 gr a 2000 gr | ||
LG | 2000 gr UP | ||
SC | 500 gr a 700 gr | HGT | |
MC | 700 gr a 900 gr | ||
LC | 700 gr a 900 gr | ||
XC | 1200 gr a 1500 gr | ||
XXC | 1500 gr a 2000 gr | ||
Observation: | The 70 % of Ribbonfish is between 1 to 3 kg and there are between 10 to 13 Ribbonfishes in each boxes to bulk. | ||
Labeled: | Each box has information that identifies the product, scientific name, authorization plant, Traceability, date of manufacture and expiry and origin, Plant enable code, fishing area, storage temperature and destination country | ||
MICROBIOLOGICAL CHARACTERISTICS | |||||
Microorganism | Evaluation Plan | Limit per gram | |||
Species/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 | - |