Perch
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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 14 to 30 days.
Production: international system N ASSR
GOST3948-2016
Season: Spring/Autumn
Perch fillet with skin is produced at the enterprise in accordance with the international HACCP system in accordance with GOST 3948-2016, the fish is cut along the length into two longitudinal parts, from which the head, vertebral column, humerus and large costal bones, fins, entrails, including caviar, milk, and black film are removed ( if available), scales. Mass fraction of glaze no more than 5%
Country of origin:
Russia
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