Marlin Steak - Black Marlin (Makaira Indica)

Product Description

Various Grades and Sizes available 
Sashimi, ST, AAA, B.

Treatment: CO Treated (Allowed by FDA) / Tasteless Smoke (Allowed by FDA) / Natural.

Storage & Distribution: Boxes are closed at all times & store at below **8 °C.

Best Before: *4 months from Production Date.

Instruction for use:

• When thawed keep chilled at below *4°C or *8 °F.
• Do not refreeze after thawing.
• Thaw under refrigeration, remove from vacuum package before thawing.
• Use immediately after thawing.

Raw Material:

• Fresh and firm with little or No evidence of soft spots or physical damage.
• Skin should be at least *5% intact.
• The fish body and stomach cavity should be free of any off or spoiled smell.
• Core samples should be light to medium translucent white to pink & blood meat red to medium red.
• The tail cut should match the core sample.

Inner Packaging:

• All vacuum bags are to be made from high quality nylon / poly stock, with a minimum of 4 mils (*5 microns).
• Retail packaging 5 oz (range 5 to 6). Use bag size 6 x 9 and place retail label on the vacuum pack seal.
• Each Loin must have a nutritional label. Place the label so that the bulk of the product will appear with the label centered over it.
• Note: Always use ¼ inch heat sealer to form a second seal after the vacuum pack machine sealed.
• Wrap each loin in soft insulating foam material or blister plastic prior to packaging in the case.
• Always layer packing foam or blister plastic on the bottom and in between layers of all IQF steaks.
• Place information to final consumer on top.
• When packing Loins in vacuum packages, the loins be packed with the crown line (the line formed by the right angle of the blood meat and cut side surfaces meeting) in the center of the bag. Ones vacuumed, as many wrinkle as possible in the bag in contact with loin surfaces should be massaged out. The loin should be frozen in a V-shaped jig or freezing tray with the curved skin side of the loin up.

Size and Measurement range: Refer to catalogues.

Packaging:

• Sealed fresh in insulation white box with min Individual Vacuum Pack thickness in *0 microns.
• Net weight per box: 4.*4 kgs.
• Each box sealed with transparent tape with two side white strapping band.
• Printing of cartons as per buyer request. Product information will be printed on four sides stating information of product, date of package, expiry date, net weight, allergen info, country of origin, nutrition fact (by request only!) etc.
• If required, we can print nutrition fact, information of product, allergen info on blank vacuum bag.
• The vacuum bag will wrap with PE Foam sheet to protect the product.

Freezing Arrangement: Freeze with skin side-up.

Finished End Spec:

• Light to medium translucent white to pink.
• Firm Textured.
• Free of Gaps.
• Natural Shape.
• Natural Taste (no excessive CO taste), No indication histamine (Itchy Taste).
• Note: Marlin steak cut from minimum *0 lbs , up raw material and shape of steak should be normal tapering.