|
RED
COD
PSEUDOPHYCIS
BACHUS
BACKGROUND
INFORMATION
| • |
White
moist flesh with delicate texture. |
| • |
Low
fat content. |
| • |
Flakes
easily.
|
| • |
Caught
around all of New Zealand in depths from 100 - 300m. |
| • |
Methods
of catching by bottom trawling, main season from February to
June. |
| • |
Ideal
fillet for smoking. |
PACKAGING/PRODUCT SPECIFICATIONS
| • |
Whole
fish - Chilled |
| • |
Headed
& Gutted - Chilled |
| • |
Fillets
Skin On - Chilled or Frozen |
| • |
Fillets
Skin Off- Chilled or Frozen |
| • |
Skinless/Boneless
Fillets - Chilled or Frozen |
| • |
Chilled
Products |
| |
l6kgs
(35.27 lbs) per Poly Box |
| • |
Frozen
Products |
| |
Shatter
pack 10kg (22.05 lbs) per carton. |
| • |
Graded |
| |
0
- lOOg |
| |
100
- 200g |
| |
200
- 300g |
| |
300+ |
STORAGE,
HANDLING & DEFROST RECOMMENDATIONS
| • |
Chilled
|
| |
Keep
well chilled 0C(32F). Product received whole should have fillers
removed to retain fillet quality and increase shelf life. |
| • |
Frozen
|
| |
Best
scored at -18C (0F) in supplied strapped cartons to avoid freezer
burn/dehydration. Recommend cooking from frozen/semi-frozen
state. |
NUTRITIONAL
INFORMATION
| • |
(Per
100 gm raw fillets - approximate) |
| |
Protein |
16.4g |
| |
Energy |
76
kcal (315 kJ) |
| |
Sodium |
107
mg |
| |
Fat |
0.7
g |
| |
Cholesterol |
69
mg |
|
|
