Salting of Anchovies and Sardines
Treated products :
– Anchovies.
– Sardines.
DAMJIGUEND SARL is specialized in the salting of anchovies and sardines headless and eviscerated ready for the production of semi-preserved.
Technical characteristics :
– Headed and eviscerated products.
– Salting 15% salt content.
– Packaging in pvc drums.
– Shelf life: 3 to 6 months at 8 °C
Chemical characteristics :
– PH = 5,8 à 6,8.
– Aw = 0,84.
– Saturated brine at 25°B.
Treatment process :
Thanks to its location in the north of Morocco close to the main fishing areas allowing an ultra – fresh supply of original fish of Larache, Tangier, Alhoccima and Agadir …
Cleaning and disinfection procedure :
Surfaces in contact with the product are cleaned using techniques to remove dirt and debris.
Disinfectants are used before the product is in contact with the work surface.
Cleaning and disinfection personnel are obliged to follow the strictest cleaning and disinfection procedures.