Chilled fish

Trout (Norway) chilled, gutted, head-on

Ingredients: trout fish.
Grown in aquaculture.

Nutrition facts per 100 g
Energy value - 97.0 kJ.
Calories - 198.6 kcal
Fat - 2.1 g
(of which Saturated Fat
(up to the amount of fatty acids) - 0%).
Carbohydrates - 0 g (of which Sugars - 0 g)
Protein - 19.2 g

SIZE RANGE1-2; 2-3; 3-4; 5-6

Store chilled fish at a temperature of -1 to -5 ° C and a relative humidity of 95-98%. Shelf life of large fish is 10-12 days, small - 7-9 days.

Sea bream chilled

Ingredients: sea bream fish.
Grown in aquaculture.

Nutrition facts per 100 g
Energy value - 97.0 kJ.
Calories - 198.6 kcal
Fat - 2.1 g
(of which Saturated Fat
(up to the amount of fatty acids) - 0%).
Carbohydrates - 0 g (of which Sugars - 0 g)
Protein - 19.2 g

SIZE RANGE 400 – 600

Store chilled fish at a temperature of -1 to -5 ° C and a relative humidity of 95-98%. Shelf life of large fish is 10-12 days, small - 7-9 days.

Salmon chilled, gutted, head-on

Ingredients: salmon fish.
Grown in aquaculture.

Nutrition facts per 100 g
Energy value - 97.0 kJ.
Calories - 198.6 kcal
Fat - 2.1 g
(of which Saturated Fat
(up to the amount of fatty acids) - 0%).
Carbohydrates - 0 g (of which Sugars - 0 g)
Protein - 19.2 g

SIZE RANGE1-2; 2-3; 3-4; 5-6; 6-7; 7-8

Store chilled fish at a temperature of -1 to -5 ° C and a relative humidity of 95-98%. Shelf life of large fish is 10-12 days, small - 7-9 days.

Chilled fish

A fish that has a temperature of -1 to 5 ° C in the thickness of the muscles is called chilled.. At this temperature, the process of spoilage of fish slows down, but does not stop, because the activity of enzymes and microorganisms continues. However, not all fish species are equally stable when refrigerated.

Chilled fish can be whole (round), head-on gutted, head-off gutted.

Store chilled fish at a temperature of -1 to -5 ° C and a relative humidity of 95-98%. Shelf life of large fish is 10-12 days, small - 7-9 days.

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