sardine,

Quantity Order:

Dear Sirs,
We are a Moroccan groupe specialised in frozen seafood. We are HACCP & EU approved.We supply frozen & elaborated fish.frozen cuttelfish (peeld & gutted), bonnito (sarda sarda),mackerel,octopus vulgarus ,fishmeal ,65 % proteine & fish oil.We are operating in Laayoune & Dakhla, the richest ports of Morocco, which supply 80% of national fish raw material .
Feel free to ask for more info and any comment is welcome.
We supply the following products:
1-Fillet of Sardine:
*Presentations:Interleaved block butterly & single: 5.5 kg or 11 kg, normal block or 500 trays
or IQF pieces.The product can be stabilized against oxidation.
Peparation method : Filleting machine
Average size :11 to 13 cm for the 8/14 p/kg Raw fish and 9 to 10.5 cm for the
14/18 and 16/20 p/kg Raw Fish.
Color & Aspect : White,light grey , washed scale nless and absolutely boneless.
Conditioning : Boxes of 22 kg.2 under plastic blocks of 11 kg or 4 under plastic block
Of 5.5 kg.box dimensions:L=60,l=35.h=16 cm.
For IQF : boxes of 10 kg in plastic bags or plastic bags of 1 kg.
Average Weight forfillet butterly: For the rf 8/14p/kg:30 to 50g,that mean 20 to 30 p/kg
For the rf 14/20p/kg:22 to 25g.that mean 30 to 45 p/kg
Average weight for fillet Single :For the rf 8/14p/kg:18 to 25g,that mean 40 to 70 p/kg.
For the rf 14/20p/kg:12 to 15 g,that mean 60 to 90o/kg.
Product classification : For each expedition, the specific productions are separated
And classified following the date of production.
2-H&G Sardine:
Treatment : Headed Gutted Frozen Tail-Off for canning.
Catching Method :Purse seining,iced raw material.
Size Raw Material : 8/12-12/16-14/18-16/20-18/22-20/24-28/32-34/45 pieces per kg
Depending on fishing.
Length after cutting : 8.5 to 13 cm/piece, depending on size.
Cconditioning :Boxes of 24 kg.2 under blocks of 12kg(L=56,l=34,h=7cm),box
Dimension:L=60,l=35,h=16 cm.
Histamine rate : < 40 ppm.
PH :between 6 & 7.
Fat rate : Between 2.5 and 16 % according to fishing season.
Mineral material :1.45%
Humidity rate : 78%following fishing period.
Protein : 18%.
3-Whole Sardine:
Treatment : whole in block or IQF.
Size raw material : 8/10-10/12-12/16-16/20-18/22-20/24 pieces per kg depending on
Fishing.
Histamine rate :

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