Spiny dye-murex
Bolinus BrandarisSpiny dye-murex
- Scientific name: Bolinus Brandaris
- Sales name: Murici spinosi
Gastropod mollusc with a robust shell equipped with spiny extensions and a swollen shape elongated at one end of the siphon. The Murex trunculus species, also commonly called murex, however, lacks this elongation. It has a large oval opening with a thin, serrated end. The external color varies from yellow to brown, the opening from yellow to orange, the body is brown, sometimes streaked with dark. The average size of the murex is around 6-8 cm. The Murex trunculus species is generally a little larger. It is a common species in the Mediterranean, especially in the Middle and Upper Adriatic.
| Fishing season | fishing is done all year round |
|---|---|
| Fishing gear | trawl nets or pots |
| Packaging | 0.5, 1, 3, 5 kg net |
|---|---|
| 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 fresh weight |
Biotoxicological parameters required by Reg. (EC) 853/04
| PSP (Paralytic Shellfish Poison) | 800 µg/kg |
|---|---|
| ASP (Amnesic Shellfish Poison) | 20 mg/kg of Domoic acid |
| Ac. Okadaico, dinophysis toxins and pectenotoxins | 160 µg of Okadaic acid equivalents/kg |
| Yessotoxins | 1 mg of Yessotoxins equivalents/kg |
| Azaspiracids | 160 µg of Azaspiracid 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: regular
Colour: variable from yellow to brown
Meat: marine flavour
Energy value: 135kcal
Proteins: 26 g
Carbohydrates: 5 g
Fats: 1.2 g
*Data source INRAN (National Research Institute for Food and Nutrition)
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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