TROUT

We pack our products as follows:

Our product meet the specifications required for Canned Trout in terms of the forms traded, grading and packaging according to the manual on European quality standards for Fishery Products issued by the Centre for the Promotion of Imports from Developing Countries - European Fair Trade Association.

 Materials used for packaging are as environmentally friendly as possible, strong enough to protect the product during transportation.

2.       Furthermore specifications:

 When trout reach adulthood, it's separated from the pond, put on baskets and carried to the refrigeration chamber, being transported to the processing plant in which it's received. Then a sensory evaluation is performed in order to discard the unsuitable ones (tight, bruised, cut, etc.); next a chemical analysis is done to verify the initial conditions. Afterwards, it's washed under a spurt of cold chlorinated water to eliminate mucus, organic leftovers, impurities, sand, etc. Then a chopping and washing step is performed to obtain fish fillets, that is free from head, entrails, skeleton, and tail; with or without skin and free from bones inclusive. These fillets are used in the manufacture of canned trout products such as: smoked, fishcake, and paste. All of them of export quality.

 The trout develops in our mountains' region where we have enough hydric resources adequate for its culture. Trout has a high commercial value and good market, it also has a high protein content adequate for human development. It reproduces artificially in captivity which assures young fish availability capable of stand high load densities, it accepts artificial feeding which is controlled and is based on: fish flour, maize, soya flour, wheat by-products, cotton paste, fish hydrogenated oil, molasses, salt, wheat germ and gluten, vitamins, antioxidants.

 The body of the trout is slender and agile with a strong and rough head that is about the fifth part of the body. The mouth is wide and toothed; the tail is homocentric with the rear edge straight; it has from 110 to 125 scales along the middle line of the body. The naming of Rainbow trout is due to the presence of a reddish strip over the lateral line in both sides of the body that is notorious specially in males during the spawn season.

 The trout of the Rainbow variety (Oncorhynchus mykiss) is a delicious meat salmonidae, easy to digest, it grows in cold turbulent water which temperature fluctuate between 6 and 17, water should be clean and very oxygenated. The minimum amount of oxygen required among fish is 7 - 8 m³/L of water and consequently its preference for running water whose constant dismissal produces a higher oxygenation. The trout lives in numerous parts of the world, naturally and artificially. In our country the culture is done mainly in ponds.

CANNED TROUT (H.S. 16.04.20.00.00)

Product descriptions and Harmonised System (H.S.) code number:

The trout of the Rainbow variety (Oncorhynchus mykiss) is a delicious meat salmonidae