Pike fillet with skin and without skin is processed at the enterprise according to the international HACCP system and in accordance with BUST 3948-90; the fish is cut in length into two longitudinal parts, in which the head, vertebral, shoulder and large rib bones, fins, insides, including roe are removed , black membrane (it available), and scales are also removed. Glazing is not more than 5%.
Information | Areaof catch: Volga-Caspian basin |
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Minimum batch: 100 kg