Swordfish Loin Sashimi in ATM (Superfrozen, Defrosted) Xiphias gladius

Commercial name

Swordfish Loin.

Genus and species

Xiphias gladius.

Catch area

Central-Eastern Atlantic Ocean, FAO 34.
Western Indian Ocean, FAO 51.
Eastern Indian Ocean, FAO 57.
Central-Western Pacific Ocean, FAO 71.
Central-Eastern Pacific Ocean, FAO 77.
South-Eastern Pacific Ocean, FAO 87.
North-Western Pacific Ocean, FAO 61.
South-Western Atlantic Ocean, FAO 41.
North-Western Atlantic Ocean, FAO 21.
South-Eastern Atlantic Ocean, FAO 47.

Catch metod

Wild caught.

Alpha-3 code

SWO.

Fishing gear

Hooks and lines.
Purse seines and nets.

Size

1 loin for 2/5 kg crate.

Characteristics

Loin in protective atmosphere.
Defrosted product derived from sashimi swordfish frozen in the ship at -40° C.

Ingredients

Swordfish, salt, antioxidants (E301, E331).

Allergens

Fish and fish products.

Expiration

10 days from the shipping date.

Shipping

Shipped refrigerated from 0° C to 4° C

Packaging

Packaged in plastic tray in polystyrene box 50x30x17 cm.

Chemical criteria

Cadmium ≤ 0,10 mg/kg.
Mercury ≤ 1 mg/kg.
Lead ≤ 0,30 mg/kg.

Microbiological criteria

Total aerobics at 30° C (ufc) 1,00E+06.
Enterobacteriaceae at 37º C (ufc) 1,00E+03.
Salmonella spp. absent/25 g.
E. coli ≤ 10 ufc/g.
Listeria monocytogenes absent/25 g.
Histamine (ppm) 20.
Reg (CE) n. 853/2004.

Food safety

The products marketed comply with the process hygiene and food safety criteria established by: Reg. CE 2073/2005, UE 915/2023, CE 1441/2007. On request, test reports can be submitted proving the execution and outcome of the tests carried out as part of the annual supplier verification plan.