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SNAPPER
PAGRUS
AURATUS
BACKGROUND
INFORMATION
| • |
Premium
flesh for Sashimi (Raw Fish) and marinating. |
| • |
Selected
fish are instantly killed upon landing (Ikijime process) to
enhance flesh quality. |
| • |
Flesh
white, medium texture, suitable for most cooking methods, including
smoking. |
| • |
Ideal
flesh for raw fish and marinating. |
| • |
Caught
around the North Island and northern South Island. |
| • |
Main
season from October to April but caught all year round. |
| • |
Methods
of catching are long lining, Danish seining and trawling. |
PACKAGING/PRODUCT SPECIFICATIONS
| • |
Whole
Fish - Chilled |
| • |
Whole
Fish - Frozen |
| • |
Fillets-Chilled |
| • |
Skinless/boneless. |
All
products graded to suit individual customers requirements.
| • |
Chilled
Products |
| |
10/12/15
kgs (22.05/26.5/33.06 Ibs) per Poly box |
| |
5kgs(11.03lbs)
per Tray Pack |
| • |
Frozen
Products |
| |
10 kgs per carton |
STORAGE,
HANDLING & DEFROST RECOMMENDATIONS
| • |
Chilled
Products |
| |
Keep
well chilled 0C (32F). Product received whole should have fillets
removed to retain fillet quality and shelf life. |
| • |
Frozen
Products |
| |
Best stored at -18C (0F) in supplied strapped cartons to avoid
freezer burn/dehydration. Recommend cooking from frozen or semi
frozen state to retain succulence. Do not thaw as fillets are
moist. |
NUTRITIONAL
INFORMATION
| • |
(Per
100 gm raw fillets - approximate) |
| |
Protein |
19.4
g |
| |
Energy |
92
Kcal (456 kj) |
| |
Sodium |
78
mg |
| |
Fat |
1.6
g |
| |
Cholesterol |
44
mg |
|
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