Pink salmon
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Catch area: Volga-Caspian basin
Shelf life: 10 months at temperatures from -18°C.
Type of cutting: Fillet
Packing: plastic bag* box
Freezing: Shock freezing at temperatures from -32 °C.
Production time: from 7 to 14 days.
Production: international system N ASSR
GOST3948-2016
Season: Summer/Autumn
Pink salmon fillet with and without skin is produced at the enterprise in accordance with the international HACCP system in accordance with GOST 3948-2016, fish cut lengthwise into two longitudinal parts, from which the head, vertebral column, humerus and large costal bones, fins, entrails, including caviar and milt are removed , black film (if available), scales. Mass fraction of glaze no more than 5%
Country of origin:
Russia
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