Pacific cod Loins

Description

Only use raw material that is fresh and good, from fish that was bled alive. The fillets are white with good appearance. Fillets of a lean fish are not allowed. All processing will be done under conditions that comply with HACCP standard.The processing facility(s)are registered with the FDAand EU #.

Loinsare skinless, boneless and without parasites. The fillet is cut with a straight cut; trim the outlines of the loin if necessary.Everything that diminishes the quality or the appearance of the product will be removed. Large loins may be split but thatwillbe done with a slant cut, to retain a good, equal surface area, width and shape. The loinswill only be cut from the dorsal area of the fillet.

The portions are IQF, laid skinside up on the conveyor belt.We lay the portions correctly on the freezing belt tomake sure that the portions do not deform on the freezing belt.We remove portions that are not according to spec. The temperature in the portionswill reach at least **8 degrees when the product leaves the freezer.ProtectiveGlazecan be **7%.

MICROBIOLOGICAL will strictly be controlled to meet international standard.

Products can be packed upon customer's requirement.