Fillet of pike-PERCH on the skin

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- kg

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Glazing not more than 4 %. Manufactured according to GOST.

1. The spine and the abdominal (rib) bones removed

2. Dorsal fin removed

3. The Gill cover has been removed

4. Abdominal fat and abdominal fin removed

5. Pinson bones removed

6. The belly is completely removed

7. Part of the tail removed

There is a possibility to manufacture according to individual specifications.

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