Processing standards for 1) Fish and 2) Roe are shown below.
1) Trawler Processing Standards:
Note that the values may vary slightly between different companies.
NAME | CODE | STATE | SIZE | PIECES | WEIGHT(g) |
BARRACOUTA | BAR | DRE | 2L L M | 9 12 18 | 1330 1000 660 |
FROST FISH | FRO | GRE | 2L L M S | 15 25 40 60 | 800 480 300 200 |
DRE | 3L 2L L M | 12 18 24 40 | 1000 660 500 300 | ||
GHOST SHARK. D GHOST SHARK. P | GSH GHP | GRE | 2L L M S | 7 10 15 40 | 1800 1300 800 300 |
DRE | 2L L M | 10 20 30 | 1200 600 400 | ||
GURNARD | GUR | GRE | 2L L M S | 25 35 60 85 | 480 240 200 100 |
HAKE | HAK | DRE | 3L 2L L M S | 4 7 12 25 50 | 3000 1710 1000 480 240 |
HOKI | HOK | HGT (14kg) | 2L L M S | 14 20 28 60 | 1000 680 520 230 |
HAPUKU | HPB | DRE (13kg) | 3L 2L L M | 4 7 9 15 | 3250 1850 1450 870 |
JOHN DORY | JDO | DRE | NS | ||
JACK MACKEREL | JMA | DRE | 2L L M S | 15 25 40 60 | 800 480 30 200 |
LOOKDOWN DORY | LDO | DRE | 2L L M S | 14 20 40 60 | 860 600 300 200 |
LING | LIN | DRE | 3L 2L L M | 4 8 14 25 | 3000 1500 860 480 |
RAY'S BREAM | RBM | DRE | L M | 11 24 | 1100 500 |
OREO | OEO | DRE | 2L L M S | 20 30 45 60 | 600 400 270 200 |
RED COD | RCO | DRE | 2L L M S | 9 14 20 30 | 1300 860 600 400 |
RIBALDO | RIB | DRE | 2L L M S | 9 14 20 30 | 1300 860 600 400 |
ROUGH SKATE | RSK | GRE | NS | ||
WRS | NS | ||||
SCHOOL SHARK | SCH | FIL | 3L | 3 | 4000 |
GEMFISH | SKI | DRE | 3L 2L L M S | 7 10 15 25 35 | 1710 1200 800 480 340 |
SPINY DOGFISH | SPD | GRE | 3L 2L L | 3 5 10 | 4000 2400 1200 |
SEAPERCH | SPE | GRE | 2L L M S 2S | 9 15 25 40 70 | 1330 800 480 300 170 |
SQUID | SQU (15kg) | GRE | 3L 2L L M 2M S 2S | 20 25 37 55 75 150 150up | 750 up 600 400 270 200 100 100 below |
DRE | L M | 75 75 up | 200 200 below | ||
SMOOTH SKATE | SSK | GRE | NS | ||
WRS | NS | ||||
STARGAZER | STA | DVC | 2L L M | 10 15 20 | 1200 800 600 |
SILVER WAREHOU (WHITE WAREHOU) | SWA (WWA) | DRE | 2L L M | 8 14 25 | 1500 860 480 |
TARAKIHI | TAR | DRE | 2L L M S 2S | 9 14 25 55 90 | 1330 860 480 220 130 |
BLUE WAREHOU | WAR | DRE | 2L L M | 7 12 24 | 1700 1000 500 |
SILVER SIDE | SSI | GRE | L M S | 43 38 69 UP | |
ORANGE PERCH | OPE | GRE | L M S | 15 20 21 UP | 800 600 |
RATTAILS | RAT | DRE | 2L L M S | 25 50 90 120 | 480 240 130 100 |
2) Roe Processing Standards
General handling procedures:
Roe MUST NOT be washed after removal from the fish, water causes damage and reduces the quality of the product.
- If fish bins are used to collect roe, they should have holes in them to allow drainage.
- Crew must take care not to splash water on roe during handling.
- Roe must not be glazed during production.
- Remove as mush residue gut and parasites as possible.
- Roe must be packed into 8 x 3.5kg plastic bags forming two blocks per 24kg master cartons.
- Factory Managers must allocate one or more specialist roe packers per shift to take full responsibility for the final grading of roe.
Grading: A, B & C grades
A grade
HAK A
HOK A
ONLY UNDAMAGED, MATURE ROE IS ACCEPTED.
Even minor damage to the end of the roe sack is unacceptable.
Clear eggs are unacceptable.
All roe must be at least 10cm in length.
No red or purple color roe. No watery roe. No immature roe.
B grade
HAK B
HOK B
ONLY SLIGHTLY DAMAGED MATURE ROE IS ACCEPTABLE.
Generally roe must be mature and full bodied.
No more than approx. 20% damage to roe sack is allowed.
No more than approx. 10% of clear egg is acceptable in this grade.
Care must be taken to ensure roe is not watery and soft. Roe can often look like there is no clear egg but when you pick it up it is very soft and has high water content.
Single roe sacks are acceptable.
All roe must be at least 10 cm in length.
No red or purple color roe. No watery roe. No immature roe.
C grade
HAK C
DAMAGED AND LATE MATURITY.
Damaged and clear egg roe is accepted in this grade, but no red or purple color roe.
Spent (red and empty) and running ripe (full clear egg and liquid roe) must not be packed.
NB. C grade roe often have high amounts of free water content and the net weights should be adjusted to compensate for the extra water content.
© 1994-2021 Sea Jho Co., Ltd