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proceso de producción
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Mackerel. (Scomber scombrus)



When the received fish has passed the quality controls settled at the reception, it is classified and taken apartto proceed to its filleting process. Always picking the fish size the client has determined: 1-2 pieces/Kg; 3-4 pieces/Kg, etc.

Once this process is over, the fillet can be kept and distributed at refrigeration temperatures to sell it in fresh fish markets, or it can be frozen depending on the clients’ needs. Once again, the client can choose the packaging size and type : 1Kg; 2Kg; 5kg; 10Kg, ...,vacuum sealed, in bulk, ...

Nutritional value /100g
Energy Protein Carbohydrates Fat Minerals
17.7 g
9.1 g
1.8 g

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