Hake Fillet – Skin On
Latin Name: MERLUCCIUS CAPENSIS and/or PARADOXUS
Catch Area: South-East Atlantic, FAO 47
EU Approval Number of Factory: 5D
Catching Method: By Long Line Vessels
Nature of Fish: Wild Origin
Reference to applicable conservation/management measures:
Marine Resources Act 2000.
Marine Resources Regulations 2001
European Community Catch Certificate
| Nutritional Values: | Unit | per 100g |
| Calorific Values | kj/kcal | 528 / 126 |
| Protein | g | 18,0 |
| Carbohydrates | g | 0 |
| Fat | g | 6,0 |
The fillets are packed skin-down and lengthwise using blue LDPE for interleaving or individually in blue plastic pouches.
The product is packed in such a way that each layer of fillets is interleaved, the fillets are not touching and can be separated easily in a frozen state.
Available in following gradings:
2-4 oz = 55 – 115gr
4-6 oz = 115 – 170gr
6-8 oz = 170 – 235gr
8-10 oz = 235 – 270gr
10-12 oz = 270 – 335gr
12+ oz = 335 gr +
Available in following gradings:
00 = 0 – 200gr
0 = 200 – 400gr
1 = 400 – 650gr
2 = 650 – 850gr
3 = 850 – 1200gr
3L = 1200 – 1500gr
4 = 1500 – 2000gr
5 = 2000gr +
Storage: Storage- and transportation temperature must be kept at minimum of -18ºC
Best Before: 24 months from date of production
Carton Weight: 5Kg net
Labeling on carton:
Product Name, Latin name, EU approval number, Net weight, Best before and expiry date, Batch number, Address of manufacturer, FAO Area, Storage conditions and Product of Namibia.
To ensure highest quality, every single fish processed is hand filleted.
The headed and gutted Hake is de-iced, de-scaled, graded and hand filleted. The hake fillets are trimmed for blood, bones, fins, black membrane, parasites, roe, guts, loose fish scales and sorted, packed and blast frozen in accordance with good commercial practice to attain a product temperature of -18ºC or below.
The factory is EU audited and certified to prove its conformity with EU-Standards regarding importing regulations and legislature.