| |
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GEMFISH
REXEA
SOLANDRI
BACKGROUND
INFORMATION
| • |
Flesh
white, delicate texture, flakes easily. |
| • |
High
fat content. |
| • |
Excellent
smoked.
|
| • |
Method
of catching is by bottom trawl in depths of 100m to 200m. |
| • |
Found
throughout New Zealand coastal waters with main catching season
February to November. |
PACKAGING/PRODUCT SPECIFICATIONS
| • |
Chilled
Fillets |
|
| |
Skin
on, Bone in, Run of catch.
|
| |
16kgs
(35.27 lbs) per Polybox |
| • |
Chilled
Head and Gutted |
| |
Run
of catch. |
| |
16kgs
(35.27 lbs) per Polybox |
| • |
Frozen
Fillets |
|
| |
Skin
on, Bone in. |
| |
Shatter
pack 10kg (22.05 lbs) per carton. |
| |
Fillet
Graded |
| |
200g
- 400g |
7
- 14 oz |
| |
400g
- 600g |
14
- 20 oz |
| |
600g - 800g |
20
- 30 oz |
| |
800g+ |
30+
oz |
STORAGE,
HANDLING & DEFROST RECOMMENDATIONS
| • |
Chilled
|
| |
Keep
well chilled OC(32F). Product received whole should have gut
removed and fillets removed to retain fillet quality and shelf
life. |
| • |
Frozen
|
| |
Best
scored at -18C (0F) in supplied strapped cartons to avoid freezer
burn/dehydration. Recommend cooking from frozen/semi-frozen
to thawed state. |
NUTRITIONAL
INFORMATION
| • |
(Per
100 gm raw fillets - approximate) |
| |
Protein |
19.6
g |
| |
Energy |
111
cal (465 kJ) |
| |
Sodium |
109
mg |
| |
Fat |
2.8
g |
| |
Cholesterol |
73
mg |
|
|
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