|
Flounder
(yellow belly)
RHOMBOSOLEA
LEPORINA
BACKGROUND
INFORMATION
| • |
Moist
flesh wirh delicate texture. Popular in restaurants cooked whole,
including skin as very little scale |
| • |
Upper
side fillers slightly darker than underside fillets but whiten
on cooking |
| • |
Yellow
belly distinguished from sand flounder by colour, oval shape
and smaller eyes.
|
| • |
Caught
throughout New Zealand waters down to 50m. Caught mainly by
set net or bottom trawl all year round. |
PACKAGING/PRODUCT SPECIFICATIONS
| • |
Chilled
Whole Fish |
| |
Run
of catch gutted 400gms |
| |
16kg
(33.06 lb) per polybox |
| • |
Frozen
Whole
Fish |
| |
Individually
bagged, whole gutted |
| |
10kg
(22.05 lbs) per carton |
| • |
Graded |
| |
Whole
gutted: |
| |
A
175 - 200g |
| |
B 250 - 325g |
| |
C
325 - 400g |
| |
D
400 - 500g |
| |
E
500 - 600g |
| |
F
600 - 800g+ |
STORAGE,
HANDLING & DEFROST RECOMMENDATIONS
| • |
Chilled
|
| |
Keep
well chilled 0C (32F). Product received whole should have fillets
removed to retain quality and shelf life. |
| • |
Frozen
|
| |
Best
stored at -18C (0F) in supplied strapped cartons to avoid freezer
burn/dehydration. Recommended cooking from frozen or semi frozen
state to retain succulence. Yellow Belly Floundershould not
be overcooked. |
NUTRITIONAL
INFORMATION
(Per
100 gm raw fillets - approximate)
| Protein |
18.6g |
| Energy |
86kcal
(361kj) |
| Sodium |
66mg |
| Fat |
2.5g |
| Cholesterol |
49mg |
|
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