Zander fillet with skin is processed at the enterprise in accordance with the international HACCP system and in accordance with GOST 3948-2016; the fish is cut into two longitudinal parts, in which the head, vertebral, shoulder and large rib bones, fins, insides, including roe and black membrane are removed (if available), scales are also removed. Glazing is not more than 5%.


Areaofcatch: Volga-Caspian basin
Expiration date: from 8 to 10 months ata temperature from-18°C.
Type of cutting: Filet, special cutting (carcass).
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, GOST17660-97
Season: Autumn

Minimum batch: 100 kg