Filet of sardine

- Scientific name: Sardina Pilchardus Walbaum
- Product : fillet of sardine
- Catching area : Atlantic centre East, zone FAO 32/34, port of laayoune
- Catching method : Purse seining& RSW , iced fish
- Preparation method: Filleting Machine, fillet butterfly or single
- Average size: 11 to 13 cm for the 5/7-7/10- 8/12-10/14 p/Kg Raw
Fish 8.5 to 10 cm for the 14/18 p/Kg Raw Fish
- Colour and aspect : White, light grey, washed scale less and
absolutely boneless
- Presentation : Interleaved block of 5.5 Kg or 11 Kg, normal block
or 500 trays or IQF piece . The product can be stabilized against
oxidation
- Conditioning: Boxes of 22 Kg, 2 under plastic blocks of 11 Kg or 4
under plastic Blocks of 5.5 Kg, box dimension: L= 60, I= 35, h=16cm
For IQF: Boxes of 10 Kg in plastic bags or plastic bags of 1 Kg
- Average weight for fillet Butterfly: For the RF 7/10 p/kg: 44 g to
50 g For the RF 8/12 p/Kg: 38 g to 44 g
- Average weight for fillet Single: For the RF 7/10 p/Kg: 18 g to 25g
For the RF 8/12 p/Kg: 12 g to 18 g
- Product classification: For each expedition, the specific
productions are separated and classified following the date of
production