Hot-smoked, gutted trout approx. 230g

Trout looked hot. Product with variable weight, net weight of collective packaging
approx. 3 kg.

Product parameters /
Ingredients: Trout 97%, Salt 3%
Fish species: Trout
Skin with skin
Except filleting
Processing method smoked
Country of origin/ Made in Poland
Estimated weight 200 - 300 g
Grinding degree of the carcass
Gross weight of the unit 0.25 kg
Storage temperature min. - max. 0 - 4 °C
Hot smoking method
CN Code 0305 49 30
Fishing area (FAO) Fish can come from the following areas: Northwest Atlantic FAO 21, Northeast Atlantic FAO 27, Baltic Sea FAO 27 iiid, Central West Atlantic FAO 31, Central East Atlantic FAO 34, Southwest Atlantic FAO 41, Southeast Atlantic FAO 47, Mediterranean Sea FAO 37.1, 37.2 and 37.3, Black Sea FAO 37.4, Indian Ocean FAO 51 and 57, Pacific Ocean FAO 61, 67, 71, 77, 81 and 87, Antarctica FAO 48, 58 and 88
Variable Product Yes
Scientific name in Latin: Oncorhynchus mykiss
Production method Caught at sea
Gear type: demersal otter trawls

Allergens
Molluscs and products No
Lupins and products No brGluten-containing cereals No
Sesame seeds and derivatives No
Nuts No
Celery and derivatives No
Soy and derivatives No
Shellfish and derivatives No
Fish and derivatives Derivatives Yes
Sulphur dioxide and sulphites No
Mustard and derivatives No
Eggs and derivatives No

storage
Storage method: Keep refrigerated

Nutritional value
Salt content (general) per declared unit (g or ml) 1.2 g
Carbohydrate content (sugar) per declared unit (g or ml) 0.3 g
Fat content (general) per declared unit (g or ml) 4.3 g
Protein content (general) per declared unit (g or ml) 23 g
Energy value in declared unit (g or ml) 557 kJ/100g
Base unit for conversion g /100 g
Energy value in kcal (energy) in declared unit (g or ml) 132 kcal/100g
Serving size 100 g
Carbohydrate content per declared unit (g or ml) 1 g
Fat content (saturated fatty acids) per declared unit (g or ml) 1 g