Ebisu Premium food - Whole Hake

Quality oducts

Individually caught with lines and hooks minimizes stress and damage to the fish, preserving firmer, juicier, and superior-quality flesh.

Wild Caught in Chile

The cold waters of southern Chile, in FAO zone 87, provide exceptional natural conditions that allow for slow and healthy growth, resulting in a delicate ﬂavor

Best flavour Top quality

We adhere to the highest international quality standards

We produce an accordance to the highest quality standards, to o er you trully premium products

We are

We are a premium food trader with over a decade of experience in international seafood trade, we partner with top-tier producers to deliver the highest quality fresh ﬁsh worldwide.

Our deep product knowledge and market insight allow us to ensure that wild hake and other premium species reach their destination in optimal condition—through tailor-made, reliable logistics solutions.

PREMIUM FOOD

ocess Description

The raw material is caught by shipowners in smaller vessels. Immediately after capture, the hake is gutted, and the smaller vessel heads to the cove to transfer it from the boat to the truck that will transport it to the plant. Occasionally, the raw material can be transferred from the smaller vessel to a larger vessel, which then heads to the cove.

The raw material is transported by truck to the plant in clean trays with ice. Once at the plant, the raw material is received and goes through the stages of classiﬁcation, washing, deworming, sizing, cooling, packaging, and shipping.

The product is shipped in expanded polystyrene boxes with absorbent material on the bottom. The ﬁsh is covered with a sheet of plastic, and two bags of ice (250 g each) are placed on top to maintain the product's temperature between -2ºC and +2ºC. The boxes are closed with the lid and sealed with clear adhesive tape. They are labeled according to requirements and shipped immediately.

Note: The product passes through the metal detector.

Chilled southern

Merluccius

australis Hake

esentation

Whole, gutted, chilled, southern hake.

Net weight per box: 15 to 20 kilos, variable

oduct & Sizes

Austral Hake hon (head on) Sizes from 1000 to 3000 grs. - 3001 grs. Up

Raw material

Southern hake, with head, gutted, from the last 4 days of ﬁshing.

ocessing plant

The factory has HACCP approved according to national legislation and authorization for export to the European Union and the United States.

Species

Merluccius australis oduction method

Caught in the Southeast Paciﬁc, with lines and hooks.

Chemical parameters

Method Limit ecuency

Criterion Legislation

Mercury 0.50 ppm fresh weight -

NCh2667 Of.2001

Cadmium 0.050 ppm fresh weight

Lead 0.30 ppm fresh weight

LTVBN (Total volatile basic nitrogen)

NCh2638 Of.2001

Every 15 productive days

NCh2751 Of.2003

35 mg/100 g

NCh2668 Of.2001

N-TMA (Triethylamine nitrogen) 15 mg/100 g

Dioxins 3.5

Dioxins+PCBs

Sum of PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ICES-6)

NCh2757 Of.2002

Every 15 productive days

Safety and Health

Manual Certiﬁcation

Sernapesca

Safety and Health Manual Certiﬁcation

Sernapesca

Safety and Health Manual Certiﬁcation

Sernapesca

Safety and Health Manual Certiﬁcation

Sernapesca

Safety and Health Manual Certiﬁcation

Sernapesca

Safety and Health

Sernapesca

Safety and Health

Sernapesca

and Health

Sernapesca

Quality parameters

Criterion Description Tolerance Not acceptable

Aspect

Flavor

Annex product OK/KO indicated on pages 10 to 13 - -

Characteristic of the species - -

Smell To the sea, neutral - Unpleasant odors

Parasites No visible parasites Absence Presence

Foreign objects Plastic, cardboard... Absence Presence

Microbiological parameters

Criterion ecuency Legislation

Mesophilic aerobic counts

Limit Method

1,000,000 cfu/gEvery 15 productive days

Salmonella in 25g at 35°C Absence in 25 g

Staphylococcus aureus

Listeria monocytogenes at 37°C

Escherichia coli

500 cfu/g

100 cfu/g

500 (NMP/g

NCh2659 Of.2002

NCh2675 Of.2002

ISO 6579:2003 Every 15 productive days

NCh2671 Of.2002

ISO 6888-1:1999 Every 15 productive days

NCh2657/2 Of.2007 ISO 11290-1:1996 Every 15 productive days

NCh 3056 Of.2007 Every 15 productive days

Safety and Health Manual Certiﬁcation Sernapesca

Nutritional inf mation per 100g

Wild Hake

Expected use

The general public will use the cooked product.

Packing requirements

The raw material transport material and packaging material for the ﬁnal product are indicated on pages 14 to 17.

Packing

The product is packaged in expanded polystyrene boxes, including a plastic sheet over the product and two ice packs. It also includes an absorbent diaper. The boxes are sealed with adhesive tape.

Allergens

Fish is considered an allergen.

Conservation

The product must be kept at a temperature close to 0°C throughout storage and transportation ansp t st

age and distribution

The product is shipped by land or air depending on the destination. The temperature must be maintained close to 0°C during transport, storage and distribution to the customer. .