Warty venus
Venus verrucosaWarty venus
- Scientific name: Venus verrucosa
- Sales name: Tartufi
The warty venus is a bivalve mollusc that lives sunken on sandy or debris soils; the shell is very robust, oval with a very marked concentric ribbing. The most common sizes are 3.5-5 cm. High quality meat is often eaten raw. This mollusc is widespread in the Mediterranean and the Eastern Atlantic and is fished with specially equipped boats or with the help of divers.
| Origin | Croatia, Greece, Italy |
|---|---|
| Fishing season | fishing is done all year round |
| Fishing gear | manual harvesting |
| Packaging | fishing net 1, 2, 3, 5 kg |
|---|---|
| Minimum commercial size | 2.5 cm |
| Storage | temperature between +2° and +6° C for live and viable product. |
Chemical parameters provided for by Reg. (EC) 1881/06
| Lead | 1.5 mg/kg fresh weight |
|---|---|
| Cadmium | 1 mg/kg fresh weight |
| Mercury | 0.5 mg/kg 1 mg/kg fresh weight |
Biotoxicological parameters provided for by Reg. (EC) 853/04
| PSP (Paralytic Shellfish Poison) | 800 µg/kg |
|---|---|
| ASP (Amnesic Shellfish Poison) | 20 mg/kgof Domoic acid |
| Ac. Okadaic, dinophysis toxins and pectenotoxins | 160 µgof Okadaic acid equivalents/kg |
| Yessotoxins | 3.75 mg of Yessotoxins equivalents/kg |
| Azaspiracids | 160 µg of Azaspiracids equivalents/kg |
Microbiological parameters provided for by Reg. (EC) 2073/05:
| E. coli | n=5 c=1 m=230 MPN/100g M=700 MPN/100g |
|---|---|
| Salmonella | absent in 25 g |
Odour: characteristic marine
Appearance: rounded edges and wrinkled surface
Colour: ivory-beige background with reddish shades
Taste: with a light marine flavor
Energy value: 47 kcal
Proteins: 10.0 g
Carbohydrates: 1.0 g
Fats: 0.5 g
*Biological values
The production process is kept under constant control through the HACCP method and a quality system implemented according to the principles dictated by the IFS Food standard version 8.
Considered an allergen according to the reference directive (Reg. UE 1169/2011 s.m. e i.)
To be consumed after cooking.
Transport temperatures must be maintained between +2°C and +10°C.
The labeling complies with Reg. EU 1169/2011 s.m. e i.
With preformed polyethylene mesh (LLDPE, VLDPE) suitable for food contact or, upon specific customer request, with biodegradable and compostable label and mesh.
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