whole round sardine ( sardinella longiceps )

-- Scientifique name : sardina pilchardus Walbaum
- Product : Frozen sardine
- Treatment : whole in bloc or IQF
- Catching area: AtlanticCenter East, zone FAO 32/34
- Catching Method: purse seining, iced raw material , RSW- size raw Material: 8/12 – 12/16 – 14/18 – 16/20 – 18/22
– pieces per Kg depending on fishing
- Conditioning: Boxes of 24 Kg, 2 under plastic blocks of 12 Kg (L=56, l=34, h=7cm) ,
- Box dimension : L=60, l=35, h=16cm Boxes of 12 Kg for the IQF,
- box dimension: L=50, l=28, h=20cm
- Classification of product: for each expedition, the specific productions are separated and Classified following the date
of production
- Histamine rate : < 30 ppm
- ABVT rate : < 30 mg
- PH :Between 6 and 7
- Fat rate: Between 7.5 to 16% depending of fishing period
- Humidity rate: 78% following fishing period
- Mineralmaterial: 1.45%
- Protein : 18%.