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Frozen Alaska Pollock H/G
Package
Weight
Cardboard box # 7M 530*350*140 (for fish)
22
Cardboard box # 7 800*250*130 (for fish)
22
Sandwich bag for fish 1090*260*150
22
Frozen Alaska Pollock W/R
Package
Weight
Cardboard box # 7 800*250*130 (for fish)
20
Sandwich bag for fish 1090*260*150
20
Frozen Alaska Pollock fillet blocks
Package
Weight
Polypropylene tray
7,484
Paraffin block liner
7,484
In a box
7,484
32 ECT master export carton
22,452
Frozen Alaska Pollock mince
Package
Weight
Polypropylene tray
7,484
Paraffin block liner
7,484
In a box
7,484
32 ECT master export carton
22,452
Alaska Pollock roe
Package
Weight
32 ECT master export carton
23
Alaska Pollock milt
Package
Weight
32 ECT master export carton
22,5
Alaska Pollock liver
Package
Weight
32 ECT master export carton
21
Frozen Pacific Herring W/R
Package
Weight
Cardboard box # 7M 530*350*140 (for fish)
20
Cardboard box # 7 800*250*130 (for fish)
20
Sandwich bag for fish 1090*260*150
20
Laemonema roe
Package
Weight
32 ECT master export carton
23
Pacific Herring fillet
Package
Weight
Polypropylene tray
7,484
Paraffin block liner
7,484
In a box
7,484
32 ECT master export carton
22,452
Frozen Threadfin Hakeling (laemonema)
Package
Weight
Cardboard box # 7M 530*350*140 (for fish)
22
Cardboard box # 7 800*250*130 (for fish)
22
Sandwich bag for fish 1090*260*150
22
White Fishmeal
Package
Weight
Polypropylene flour sack
40
Frozen Alaska Pollock
Package
Weight
1kg block
1

PRODUCTS


RFC’s Products Packaging Solutions

Frozen Alaska Pollock H/G
Frozen Alaska Pollock W/R
Frozen Alaska Pollock fillet blocks
Frozen Alaska Pollock mince
Alaska Pollock roe
Alaska Pollock milt
Alaska Pollock liver
Frozen Pacific Herring W/R
Laemonema roe
Pacific Herring fillet
Frozen Threadfin Hakeling (laemonema)
White Fishmeal
Frozen Alaska Pollock


ACTUAL HARVEST

2017
2016
2015

1 2
Herring, 65.5 t 65.5
Pollock, 226. 3 t 226. 3
1 2
Herring, 27. 2 t 27. 2
Pollock, 221.2 t 221.2
1 2
Herring, 32. 4 t 32. 4
Pollock, 206.2 t 206.2

ACTUAL PRODUCT OUTPUT

2016
2015
2014

1 2
Pollock H/G, 112074 t 112074
Herring W/R, 35862 t 35862
Flour, 13736 t 13736
Fillets and meat of Pollock, 6117 t 6117
Pollock Caviar, 4254 t 4254
Lemonema, 3649 t 3649
Pollack W/R, 3646 t 3646
Pacific Cod & Squid, 1930 t 1930
Alaska Pollock liver, 1284 t 1284
Alaska Pollock milt, 964 t 964
1 2
Pollock H/G, 104836 t 104836
Pollack W/R, 13197 t 13197
Herring W/R, 12676 t 12676
Flour, 9035 t 9035
Pollock Caviar, 5073 t 5073
Fillets and meat of Pollock, 2123 t 2123
Alaska Pollock milt, 778 t 778
Alaska Pollock liver, 384 t 384
Pacific Cod & Squid, 92 t 92
1 2
Pollock H/G, 104671 t 104671
Herring W/R, 17122 t 17122
Flour, 7961 t 7961
Pollock Caviar, 4614 t 4614
Lemonema, 3617 t 3617
Pollack W/R, 636 t 636
Alaska Pollock milt, 601 t 601
Alaska Pollock liver, 170 t 170


FISH PROCESSING

1
TRAWLING
2
PROCESSING
3
CUTTING
4
BATCHING AND WEIGHING
5
FREEZING
6
PACKING AND LABELLING
7
STORAGE
The vessel catches fish by trawling. Fresh fish is not stored in fishing trawls for long periods, trawl overflow is unacceptable, mechanical harm is minimized. Mixing freshly harvested fish with fish from previous harvest is ruled out.

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The time Fresh fish is stored before processing is kept to a minimum. Fish are carefully sorted in accordance with fish type, integrity and size. Fish are washed with antiseptic sea water at 10-15 degrees Celsius.

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The produce is carefully inspected; foreign bodies and non-standard products are eliminated. Fish is placed into trays according to the size and weight of each block.

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Block forms and product shelves are made of stainless steel that excludes the possibility of metal oxidation and exposure of the product to metal. Product weight is measured by electronic marine scales that guarantee exact weighing during any motions of the vessel.

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The freezing agent temperature is at 42 degrees Celsius. Freezing is completed via contact method. The freezing agent is applied for no less than two hours preserving the high quality of the product and its intracellular moisture.

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Each packaging unit contains fish of certain species, types, size and cut types. Package labeling is provided in strict conformity with GOST 7630, 14192, 2000/13/C Guidelines dated March 20, 2000, Chinese National Standards GB 18406.4-2201, Special Act on Imported Food Safety Management of South Korea.

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Final products are stored in fish holds at -22-24 degrees Celsius.

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