Isurus Oxyrinchus
Description
Fishing area
FAOs 27, 47, 51, 41 and 34
Fishing gear
Hooks and lines
Format and presentation
H&G&T IQF and steaks in bulk and bagged
Organoleptic characteristics
White flesh and grey skin characteristic of the species
tb_Shortfin_mako
| Nutritional information * | 100 g | Reference intake |
| Energy | 98 kcal/411 kj | 8.400 KJ/2.000 kcal |
| Total fat | 2 g | 70 g |
| Of which saturates | 0.3 g | 20 g |
| Carbohydrates | 0 g | 260 g |
| Of which sugars | 0 g | 90 g |
| Fibre | 0 g | - |
| Protein | 20 g | 50 g |
| Salt | 0.2 g | 6 g |
* This is a wild product and therefore the nutritional values are averages and may vary by season and the biological moment when the product is caught.
Additional information
| Format | H&G&T, Steaks |
|---|---|
| Size | 10 kg / 30 kg, 30 kg / 50 kg, 50 kg – 100 kg, For cooking: 3 cm thick, For frying: 1.5 cm – 2 cm thick |
| Presentation | 10% glaze · Bagged, 20% glaze · Bagged, 10% glaze · In bulk, 20% glaze · In bulk, 10% glaze · IQF, 20% glaze · IQF |
