Frozen Sardine – IQF

ProductFrozen sardine
Scientific nameSardine Pilchardus
OriginEast-Central Atlantic (FAO34) Morocco
Method of obtainingExtractive fishing
Freezing formFrozen on land
PresentationWhole with head, tail and viscera

Nutritional information

ParametersPer 100gObservations
Energetic value153 KcalAccording to Royal Decree 930/1992
Protein17.1gTotal Nitrogen (Kjeldahl)
Fat9.4gSoxhlet Extraction

Physicochemical characteristics

Heavy metals, benzo (a) pyrenes, dioxins and furans (Reg. 629/2008), and pesticides (Reg. 396/2005)Valid Values
Pharmacologically active substances (Reg. EC 37/2010 and its modifications)Valid Values
Residues veterinary drugs (Reg. EC 2377/90 and modifications)Valid Values

Microbiological characteristics (Microbiological criteria defined according to Reg. CE # 1441/2007)

CFU / gTotal aerobic mesophylls <1x 10 6

Enterobacteriaceae <1x 10 3

Staphylococcus . Aureus <2x 10 1

Salmonella- Shigella : absence / 25g

Specifications: Frozen in a freezing chamber at temperatures below or equal to -18 C

Life principle: 18 months (frozen)

  • Sizes :
8 – 12 pcs / kg
10 – 14 pcs / kg
14 – 20 pcs / kg
20-30 pcs / kg
  • 0% glaze
  • Frozen product in IQF and plastic bag in cardboard boxes.

** The packaging can be modified according to customer requirements

Sensory characteristics

External appearancePigmentation of the sui generis skin, normal mucus. Sparkly
OdorA fresh fish
TextureFirm, with no signs to indicate p é loss
Presence of parasitesAbsence