Commercial name
Swordfish Loin.Genus and species
Xiphias gladius.Catch area
Central-Eastern Atlantic Ocean, FAO 34.Western Indian Ocean, FAO 51.
Eastern Indian Ocean, FAO 57.
Central-Western Pacific Ocean, FAO 71.
Central-Eastern Pacific Ocean, FAO 77.
South-Eastern Pacific Ocean, FAO 87.
North-Western Pacific Ocean, FAO 61.
South-Western Atlantic Ocean, FAO 41.
North-Western Atlantic Ocean, FAO 21.
South-Eastern Atlantic Ocean, FAO 47.
Catch metod
Wild caught.Alpha-3 code
SWO.Fishing gear
Hooks and lines.Purse seines and nets.
Size
1 loin for 2/5 kg crate.Characteristics
Loin in protective atmosphere.Defrosted product derived from sashimi swordfish frozen in the ship at -40° C.
Ingredients
Swordfish, salt, antioxidants (E301, E331).Allergens
Fish and fish products.Expiration
10 days from the shipping date.Shipping
Shipped refrigerated from 0° C to 4° CPackaging
Packaged in plastic tray in polystyrene box 50x30x17 cm.
Chemical criteria
Cadmium ≤ 0,10 mg/kg.Mercury ≤ 1 mg/kg.
Lead ≤ 0,30 mg/kg.
Microbiological criteria
Total aerobics at 30° C (ufc) 1,00E+06.Enterobacteriaceae at 37º C (ufc) 1,00E+03.
Salmonella spp. absent/25 g.
E. coli ≤ 10 ufc/g.
Listeria monocytogenes absent/25 g.
Histamine (ppm) 20.
Reg (CE) n. 853/2004.
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.Updated
REV. n° 1 dated 25/05/2023.Seasonality \ Availability \ Fishing period
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Unavailable
Reduced availabilty
Good availabilty
Excellent availabilty
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Swordfish Loin
Xiphias gladius
-
Swordfish Loin Sashimi
Xiphias gladius
-
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