Fresh white fish fillets have been de-skinned and all excess fat has been removed. This process enables you to quickly assess the product’s quality based on its texture. Additionally, fish fillets are nutritional and simple to prepare, marinate, and store. You can adjust the flavor to your family’s preferences
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Products Details
Aquaculture and further processing are to be performed under Best Aquaculture Practices (BAP). Good Manufacturing Practices (GMP) and HACCP principles governed by Federal, and local regulations including USDA regulations.
Farm: Must be free of Antibiotics and their Metabolites, and any other banned substances such as Malachite Green, Crystal Violet and their Metabolites. Must have “Adequate inlet water use” Water quality to be consistently monitored and maintained within BAP and regulatory standards. Feed to be from a certified supplier (with traceability).
Processing: Farm raised product is delivered live to the processing facility where it is bleed and processed.
Process time: live to packaging 180 minutes.
The product is then frozen in an IQF freezer and a 10% (+/- 2%) water glaze applied. The product is packed raw IQF in poly bags and packed 1x15 to a master carton. Master carton is sealed with an approved tamper resistant tape.
Processing in Plants Eligible to Export Siluriformes to the United States: DL 15 & DL 810
Nutrition Facts
Serving Per Container
Serving Size (4oz)
| Amount Per Serving | ||
|---|---|---|
Calories |
80 |
|
% Daily Value* |
||
| Total Fat2.0g | 3% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 60mg | 20% | |
| Sodium 40mg | 2% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 0g | ||
Protein 20g |
||
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 0% | |
| Iron 0g | 0% | |
| Potassium 30g | 8% | |
* The % Daily Values (DV) tells you hơ much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice
Quality Standards
| Visual Appearance | Color – Raw: White to light pink meat. Deep skinned, removal of all traces of silver lining, subcutaneous fat and dark meat. | |
| Defects |
Critical Defects Zero Tolerance Off Flavors and Texture Decomposition Dehydration Brown meat Parasites Foreign or extraneous material Minor Defects not to exceed 3% by weight. Presence of bone or scales (not to exceed 1/16”) Bloodspots / Bruises Skin presence (not to exceed ½” sq.) Trimming Color variation Mushy meat Tear more than 1cm Minor Defects not to exceed 5% by weight. Under size pieces Over size pieces Broken Total of all minor defects should not exceed 10% by weight. |
Tolerances 0% 0% 0% 0% 0% 0% 3% 3% 3% 3% 3% 3% 3% 5% 5% 5% |
|
Defect Definitions |
Off Flavor and texture: The product should have the normal, pleasant flavor and odor natural to the natural to the species, and is free from off odors and off flavord of any kind.
Normal texture properties of cooked fish, i.e., tender, firm, and moist without excess water. Decomposition: There shall be no discoloration of the fish flesh indicating spoilage at all. Dehydration: A loss of moisture from the surface resulting in whitish, dry ot porous condition. Brown meat: Presence of brown meat caused by enzymatic reaction. Color variation: Snow white, white and light pink fillets only accepted. Pink/light yellow, and yellow fillets to be rejected. Trimming: No belly flap, belling lining or nape. Bruising: Defined as discoloration and/ or soft texture objectionable after cooking. Slight Bruises: Those that are not objectionable after cooking. Bloodspots: Defined as dark red/ brown colors that are distinctive and objectionable before or after cooking. Foreign Material: Includes physical and chemical hazards such as metal, paint chips, wood, lubricant, etc. Extraneous Material: Includes scales, loose bones, organs, etc. |
|
| Flavor |
Taste: Must be free of Muddy, Pondy or Geosmin flavors. Off flavor or taints: No off flavors. Flavor: Flavor of fresh cooked fish. |
|
| Odor | Off-odors:: No off odors to be detected. | |
| Moisture | Accept ≤ 86% (w/w) | |
Microbiological Standards
| Microbiological test | Accept | Reject | Unit | Method |
|---|---|---|---|---|
| Total plate count | <500.000 | >1.000.000 | CFU/g | FDA-BAM 8th, Editions, Revision A, 1998 |
| Salmonella spp | Absent in 25g | Absent | in 25g | FDA-BAM 8th, Editions, Revision A, 1998 |
Residue Standards
| Residue | Parameter | Concentration mg/kg |
|---|---|---|
| Heavy Metal (MRL) | Cadmium | <0.2mg/kg |
| Lead | <0.2mg/kg | |
| Mercury | <0.5 mg/kg | |
| Antibiotic | Chloramphenicol | <0.3µg/kg |
| Nitrofuran (AOZ, AMOZ, AHD, SEM) | <1.0µg/kg | |
| Enrofloxacin/Ciprofloxacin | <5.0µg/kg | |
| Malachite green/ Leuco Malachite green | <1.0µg/kg | |
| Crystal Violet/ Leuco Crystal Violet | <1.0µg/kg |
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