Pacific Mackerel Fillets

Pacific mackerel is a member of Scombridaefamily and resembles to Atlantic mackerel species in terms of body structure, fat rate and taste but it smaller and different with color and zigzags on the back. Some of this species caught in Pacific Ocean are called "Pacific Mackerel" and  caught in Atlantic Ocean are called "Chub Mackerel". It is caught by gillnet, hook, purse seine and trawl.

Fresh Pacific mackerel is generally preferred for hot smoking. Its meat is fatty and very delicious. It has an important market share as skin on fillet.

Product Description

Product name	Denizer Deep Frozen Pacific Mackerel Fillets 10 kg
Latin name	Scomber japonicus
External barcode	8680539200908
Internal barcode	8680539200915
Size	80-130 g    /   Size before glazing  √   /   Size after glazing
Product description	After catching, P. mackerel is cleared of head, bones and innards, filleted skin on, freezed immediately. After freezing, the product is packed in 1 kg polybag.
Freezing type	IQF (Individual Quick Freezer)
Packing type	10x1 kg polybag
Ingredients	P. mackerel fillets (80%), water (20%)
Production type	Farmed    /    Catch √ (FAO : 61 )    /    Value added
Origin	China
Units per package	60-70 pcs/10 kg
Glazing rate	20%
Product type	Boneless, PBI, skin on fillet
Broken pieces	Max 1-2 pcs/10 kg
Appearence	Brilliant skin, yellow-white meat, specific appearence
Smell	Specific smell
Taste	Specific, not bitter or sour, natural taste
Texture	Strict, not dry
Average weight	100 g / kg
Shelf life	After production date, first 24 months
Additives	EU standard treatments (Maks ‰5)
Outer package	Min 4 colored printing microwave corrugated cardboard box (PAP)  (27,5x50x19 cm)
Inner package	PE polybag with rider
Packing criteria	The total migration value of components of plastic substances and materials to foodstuff,  per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2).
Storage conditions	Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain.

Nutrition facts

Energy (kcal/100 g)	158
Fat (g/100 g)	12
Protein (g/100 g)	40
Cholesterol (mg/100g)	16
Na (mg/100g)	4
Carbonhydrate (mg/100g)	0
Vit A (%/100 g)	1
Vit C (%/100 g)	3
Ca (%/100 g)	2
Fe (%/100 g)	6
Omega 3 (g/100 g)	1,6

Chemical Parameters

Hg (mg/kg)	0,5
Cd (mg/kg)	0,05
Pb (mg/kg wet weight)	0,3
Total max dioxins (pg/g wet weight)	3,5
Total max dioxins and dioxin like PCBs (pg/g wet weight)	6,5
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight)	75

Microbiological Parameters

Histamin (mg/kg)	200-400
Salmonella spp(g-ml)	0/25
Listeria monocytogenes (g-ml)	0/25

Legal Criteria

GKGM Regulation on water intended for human consumption

GKGM Regulation on microbiological criteria

GKGM Regulation on contaminants

GKGM Regulation on labelling

GKGM Regulation on packaging waste control

GKGM Statement of plastic materials in contact with foodstuffs

Turkish Food Codex Regulation

Determination of Net Weight

Remove package from low temperature storage, open immediately and place contents under gentle spray of cold water.

Agitate carefully so product is not broken.

Spray until all ice glaze that can be seen or felt is removed.

Transfer product to circular No. 8 sieve, 20 cm (8”) diameter for packages #0.9 kg (2 lb) and 30 cm (12”) for packages >0.9 kg (2 lb).

Without shifting product, incline sieve at angle of 17-20E to facilitate drainage and drain exactly 2 min. (stopwatch)

Immediately transfer product to tared pan (B) and weigh (A). Weight of product=A-B

*Acc to AOAC official method 963.18 net contents of frozen seafoods glazed foods

Spawning

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