Pike Perch -Pike Perch Cream By Piece Or Blocks Weighing From 0.25 Kg To 13 Kg. Fish Cut Along The Length Along The Spine Into Two Longitudinal Halves. Scales, Head, Spine, Shoulder And Large Rib Bones, Insides, Fins, Black Abdominal Film Are Removed, Blood Clots Are Cleaned. Natural Coloring Inherent In Fish Of This Species. The Consistency Is Dense Inherent In Fish Of This Species. The Smell After Defrosting Is Characteristic Of Fresh Fish, Without Extraneous Signs. Free Fillet Made In A Glazed Form. The Icing Should Be In The Form Of An Ice Crust, Evenly Covering The Surface Of Ice Cream Fillet, Frozen In A Piece, And Should Not Lag Behind With A Slight Tapping. The Mass Of The Fillet Glaze Should Be From 2% To 4% With Respect To The Mass Of The Glazed Fillets 3 Times A Week, According To The Customers Applications With Small Volumes. All The Necessary Documents For Each Batch., Sazan File Ice Cream By Piece Or Blocks Weighing From 0.25 Kg To 13 Kg. Fish Cut Along The Length Along The Spine Into Two Longitudinal Halves. Scales, Head, Spine, Shoulder And Large Rib Bones, Insides, Fins, Black Abdominal Film Are Removed, Blood Clots Are Cleaned. Natural Coloring Inherent In Fish Of This Species. The Consistency Is Dense Inherent In Fish Of This Species. The Smell After Defrosting Is Characteristic Of Fresh Fish, Without Extraneous Signs. Free Fillet Made In A Glazed Form. The Icing Should Be In The Form Of An Ice Crust, Evenly Covering The Surface Of Ice Cream Fillet, Frozen In A Piece, And Should Not Lag Behind With A Slight Tapping. The Mass Of The Fillet Glaze Should Be From 2% To 4% With Respect To The Mass Of The Glazed Fillets 3 Times A Week, According To The Customers Applications With Small Volumes. All The Necessary Documents For Each Batch.
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