|
Cardinal
Fish - Akiwa
EPIGONUS
TELESCOPUS
BACKGROUND
INFORMATION
| • |
Flesh
firm textured, medium coloured, whitens on cooking |
| • |
Suited
to all cooking methods. Cooked fillets are moist and readily
separate into substantial flakes |
| • |
Commonly
caught in all areas surrounding New Zealand bur most common
off the east coast of the North Island. |
| • |
A deep water species caught by mid water or bottom trawl at
depths of between 300-800 metres |
| |
Average
length of whole fish is 40-70cm with an average weight of 1
- 1.5kg |
PACKAGING/PRODUCT SPECIFICATIONS
| • |
Frozen
Products
|
| |
Skin
on, bone in, 5kg layer pack |
|
Headed
and Gutted |
| |
Skin
Of Bone in fillets |
| |
Skinned
and Boned fillets |
| |
All
product packed in 10kg (22.051b) cartons and graded to suit
individual
customer requirements.
|
STORAGE,
HANDLING & DEFROST RECOMMENDATIONS
| • |
Frozen
|
| |
Best
stored at -18C (0F) in supplied strapped cartons to avoid freezer
burn/dehydration. Recommend cooking fillets from semi-frozen
state to retain succulence. |
NUTRITIONAL
INFORMATION
•
(Per 100 gm raw fillets - approximate)
|
|
%DailyValue*
|
| Total
calories |
90Kcal
|
|
| Calories
from fat |
15.3kcal
|
|
| Total
fat |
1.7g
|
3%
|
| Saturated
fat |
-
|
-
|
| Cholesterol |
-
|
-
|
| Sodium |
-
|
-
|
| Total
Carbohydrate |
-
|
-
|
| Dietry
fibre |
0
|
0
|
| Sugars |
-
|
-
|
| Protein |
18.7g
|
37%
|
| Vitamin
A |
-
|
-
|
| Vitamin
C |
-
|
-
|
| Calcium |
-
|
-
|
| Iron |
-
|
-
|
*Based
on a 2000 Calorie diet |
|
