Zander
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Catch area: Volga-Caspian basin
Shelf life: 10 months at temperatures from -18°C.
Type of cutting: Fillet, special cutting (carcass).
Packing: plastic bag* box
Freezing: Shock freezing at temperatures from -32 °C.
Production time: from 7 to 14 days.
Production: international system N ASSR GOST 3948-2016, GOST 17660-97
Season: Autumn
Pike-perch fillet with 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, 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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