Frozen Snapper

Beerc; Â Â Â Â Â Â Â Â 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 ne: 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.

1)Â Â There is no tolerance for damaged fish by improper handling or storage.

E. Odor/Flavor/Color: Raw odor/flavor/color shall be indicative of freshlyÂ

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:Â There shall be no decomposition in the product.

IÂ Â Â Dehydration:Â There shall be no dehydration in the product.