Senegalese Sole Solea senegalensis

Commercial name

Senegalese Sole.

Genus and species

Solea senegalensis.

Catch area

Spain, France.

Catch metod

Aquaculture.

Alpha-3 code

OAL.

Characteristics

Whole or eviscerated fresh sole.

Size

200/300 g/pieces.
300/400 g/pieces.
400/500 g/pieces.
500/600 g/pieces.
600/800 g/pieces.
800/1000 g/pieces.

Chemical criteria

Cadmium ≤ 0,05 mg/kg.
Mercury ≤ 0,50 mg/kg.
Lead ≤ 0,30 mg/kg.
Reg. UE 1169/2011.

Microbiological criteria

Aerobic mesophiles 1x10⁶ ufc/g.
Enterobacteriaceae 1x10³ ufc/g.
Salmonella absent in 25 g.
E. coli ≤ 10 ufc/g.
Staphylococci coagulase ≤ 1x10² ufc/g.
Listeria monocytogenes absent in 25 g.
Vibrio cholerae absent in 25 g.
Vibrio parahaemolyticus absent in 25 g.
Reg. UE 1169/2011.

Allergens

Fish and fish products.

Shipping

Shipped refrigerated from 0° C to 4° C.

Packaging

Polystyrene box with ice: 3 kg variable weight 40x30x12,5 cm.

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.