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%.


Areaof catch: Volga-Caspian basin
Expiration date: 10 months ata temperature from -18° C.
Type ofcutting:Fillet
Packing: plastic package + box
Freezing: Shock frozen at temperature of -32°C.
Production time: from 7 to 14 days
Production: HACCP international system
GOST 3948-2016
Season: Spring/ Autumn

Minimum batch: 100 kg