Frozen Snapper

BeeLiner                 Rhomboplites Aurorubens SPECIFICATIONS 1.  PRODUCT DEFINITION Frozen, gutted, abdominal cavity should be clean and free of any gut material, abdominal cut should be made in the center of the belly from the mouth all the way down to anal orifice, no cuts on the side are allowed, scales on, all fins attached, gills in.  All exposed meat is to be protected by plastic or cellophane: a bag covering the entire tail is preferred. All extraneous material not true to the product description is to be removed. 2.   SENSORY ATTRIBUTES The appearance and raw odor of the species utilized shall be indicative of freshly caught and processed product.  The flavor of the product when cooked shall be that of freshly caught and cooked moist and tender rock lobster.  The texture of the product shall be reasonably firm when cooked as is characteristic of the species.  There shall be no mushy texture. The product shall have no extraneous or off odors, flavors or colors. 3.   PHYSICAL REQUIREMENTS Net Weight: The net weight shall not be less than the declared net weight.  Size : Individual weight will be declare in pounds (lb) using the folling size rage: Snappers & Croakers:   3/4-1, 1-2, 2-4, 4-6, 6-8, 8-10, 10-12, 12-14, 14-16, 16-20 and 20-Up Presentation: Individually wrapped in low density clear poly bags or wrap, packed in 50 lb and 80 lb corrugated wax coated cardboard boxes. Appearance:  1)   There is no tolerance for damaged fish by improper handling or storage. E. Odor/Flavor/Color: Raw odor/flavor/color shall be indicative of freshly  F. Texture: There shall be no mushy or crumbly texture in the product upon cooking. G. Foreign Materials: The product shall be free from processing debris and all forms of foreign materials. H. Decomposition:  There shall be no decomposition in the product. I    Dehydration:  There shall be no dehydration in the product.