The frozen fish plant, combining manual production lines with increased automation, has a monthly production capacity over 1,200 tons of finished products. These are packed either in our own packing or in designs provided by the client.
Product specifications, which are tailored to meet our client's needs, are certified by our own quality control department and by independent surveyors.
The plant has also been certified for its Quality Assurance Program based on HACCP.
El Golfo frozen products stand out for their white meat and firm texture.
Our frozen products reach the markets of Australia, Europe, the United States, and Brasil, among others.
Scientific name | Merluccius gayi |
Catching area |
Chilean waters between parallels 36° and 40° |
Season | Year-round |
Nutritional Information (per 100g) |
|
---|---|
Calories | 65 |
Fat | 0.5g |
Cholesterol | 40mg |
Protein | 17g |
Product | Freezing | General Description | Packing | Size Grading (optional) |
---|---|---|---|---|
Skin-on Fillets |
|
Boneless or bone-in fillets |
specifications |
|
Skinless Fillets |
Deep or regularly skinned, boneless or bone-in fillets |
|||
Skin-on Fillets | Interleaved | Boneless or bone-in fillets |
or 3x7 kg oz |
|
Skinless Fillets |
Deep or regularly skinned, boneless or bone-in fillets |
Product | General Description | Packing |
---|---|---|
Defatted Fishblock |
Deep skinned, boneless or bone-in fillets |
4x16.5 lb |
Regular Fishblock |
Regularly skinned, boneless or bone-in fillets |
|
Mixed Block |
70% fillets + 20% mince + 10% water and binder*; or 80/10/10 |
|
Mince Block | Skinless, boneless, mince flesh |
* Sodium Tripoliphosphate of Johannesburg Gum