Mehrtab Vacuum-Packed Trout Steak 1000g

Per the product page, vacuum-frozen trout remains usable up to 9 months after catch date if the pack is intact and cold-store temperature stays at −18°C or below. After thawing, use promptly and avoid refreezing.

Orange colour usually comes from permitted aquaculture feed pigments (beta-carotene, lycopene, etc.) that create a salmon-like look preferred in markets such as Russia. Export contracts should document pigment source and destination regulatory compliance in the spec sheet.

MOQ is 20 cartons with steps of 5. Each pack is 1000g net; master cartons typically hold several units with thermal protection for frozen haulage [inferred]. Palletisation must avoid crushing vacuum packs to prevent glaze leakage.

Blast freezing forms finer ice crystals and helps retain texture and water-soluble proteins, so cooked product shows less drip and firmer bite. For HORECA that means more stable plate yield and less grill-line waste.

Each lot typically ships with a veterinary health transport certificate, lot/catch date on the label, and on request micro/chem lab reports [inferred]. Catch-to-cold-store traceability is required for chain intake and regional export.

Frozen trout often falls under HS 030314 or the 0303 family; if classified as fillet/steak cuts, 0304 may apply. Confirm the final code with the destination customs broker. Labels must cover species, net weight, storage, and dates.

The product page notes that ~300g fillet/steak cuts ease cooking; for hotel grill menus that means more predictable cook times. Wholesale buyers can align cut thickness with contract specs on a trial sample [inferred].

If the datalogger shows temperature rose above −18°C for a material period, the lot should be quality-quarantined and not distributed for consumption. Final decision depends on excursion duration, vacuum integrity, and glaze appearance. Report non-conformance within 24 hours via the factory’s public contact page.