well fishing
| Business category 1 | Dried Food |
| City ( of main office ) | Rabat, MA, Morocco |
| Address | Zone Industrielle Port Laayoune |
| Phones | 212-528-99885 |
| Fax | 212-528-998876 |
| Web site | wellfishing.webs.com |
| About | well fishing are two companys of fish treatment, elaboration & commercialization.We are HACCP qualified & EU approved FDA & DIPOA .We supply frozen pelagics: sardine, mackerel, bonnito & cutelfish, octopus. We have our own laboratory for local analysis headed by specialized engineer & experienced productions staff.We already export to Spain, Portugal , France & Italy, Ukraine, Croatia, Korea & Japan. Feel free to ask for more info & we are open to any comment or suggestion. *Frozen mackerel whole round in block. *Frozen bonnito sarda sarda. *Frozen octopus. *Froze, corvina(ombrine). *Frozen squid(calamar). *Frozen cutelfish(sepia). *canned sardine and canned mackerel. ( in our brand name & in yours). *fishmeal and fish oil. Filet of sardine - Scientific name: Sardina Pilchardus Walbaum - Product : fillet of sardine - Catching area : Atlantic centre East, zone FAO 32/34, port of laayoune - Catching method : Purse seining, iced fish - Preparation method: Filleting Machine, fillet butterfly or single - Average size: 11 to 13 cm for the 5/7-7/10- 8/12-10/14 p/Kg Raw Fish 8.5 to 10 cm for the 14/18 p/Kg Raw Fish - Colour and aspect : White, light grey, washed scale less and absolutely boneless - Presentation : Interleaved block of 5.5 Kg or 11 Kg, normal block or 500 trays or IQF piece . The product can be stabilized against oxidation - Conditioning: Boxes of 22 Kg, 2 under plastic blocks of 11 Kg or 4 under plastic Blocks of 5.5 Kg, box dimension: L= 60, I= 35, h=16cm For IQF: Boxes of 10 Kg in plastic bags or plastic bags of 1 Kg - Average weight for fillet Butterfly: For the RF 7/10 p/kg: 44 g to 50 g For the RF 8/12 p/Kg: 38 g to 44 g - Average weight for fillet Single: For the RF 7/10 p/Kg: 18 g to 25g For the RF 8/12 p/Kg: 12 g to 18 g - Product classification: For each expedition, the specific productions are separated and classified following the date of production |
| Date | 2011 Oct 29, 09:10 |