Cantabrian Anchovy Fillet Heart “Lingotto” in Olive Oil Engraulis encrasicolus

Commercial name

Cantabrian Anchovy Fillet Heart “Lingotto” in Olive Oil.

Genus and species

Engraulis encrasicolus.

Catch area

North-East Atlantic Ocean, Southern Bay of Biscay, Cantabrian Sea, FAO 27.8.c.

Catch metod

Wild caught.

Alpha-3 code

ANE.

Fishing gear

Purse seines and harvesting nets.

Ingredients

Anchovy fillets, olive oil, salt.

Microbiological criteria

E. coli < 10 ufc/100 g.
Salmonella spp. absent in 25 g.
Listeria monocytogenes absent in 25 g.
Reg. CE 2073/2005, CE 1441/2007.

Allergens

Fish and fish products.

Expiration

18 months from the packaging date.

Shipping

Shipped refrigerated from 0° C to 2° C.

Packaging

Tin containing 40 ingots / 48 g boxes.

Nutritional values
(average values per 100 g drained)

Energy value: 1077 kj/251 kcal.
Fat: 15,8 g, of which saturated 2,71 g.
Carbohydrates: 1,6 g, of which sugars 0,13 g.
Protein: 25,6 g.
Salt: 11,8 g.

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.