Fresh Eel being caught in Turkish waters will be chosen by keeping close attention, and will be smoked and packed for export conditions.
| Size |
Package |
Weight |
Stock Temperature |
Shelf Life |
| Fillet 100 gr |
Vakuum |
5/10/15 kg |
-20°C |
1 year |
| Fillet 150 gr |
Vakuum |
5/10/15 kg |
-20°C |
1 year |
| Fillet 500 gr |
Vakuum |
5/10/15 kg |
-20°C |
1 year |
| Whole fish |
Vakuum |
5/10/15 kg |
-20°C |
1 year |
|
