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catalogue 2010 globalim the trade specialist of frozen products products categories raw products breaded products cooked products

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desalted cod designation portions of cod without fishbone bulk iqf scientific name gadus morhua globalim sas ingredients physical characteristics cod water salt and acidulant citric acid cool lack of foreign matter fishbones bruises or nematodes colour white cream light grey odor neutral caliber 100/400g frosting ø n° pieces per bag 3-5 pieces only one tail texture soft but consistent 10 loins with small bruises oxidations or out caliber store at ­18°c including for transport best before date 18 months 12 pl halles st louis 56100 lorient france tolerance preservation tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr packaging logistics description of the process to be determined euro pallet 80x120 h g cod is received frozen thawed and opened after a salt treatment cod is frozen cut classified and conditioned labelling portions of cod without fishbone bulk iqf gadus morhua fao 27 eastern central atlantic unit weight 1kg 1020-1040g package weight 7kg factory certification es 12.00108/c ce production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters tvbn mercury cadmium lead aerobies mesofiles enterobacteriacea salmonella listeria monocytogenes microbiology <35 mg/100 g <0,5 mg/kg <0,05 mg/kg <0,3 mg/kg 10 10³ l in a 25 g content n 5 c 0 in a 25 g content standard r º 1881/2006 r º 1881/2006 r º 1881/2006 r º 1881/2006 o 2/8/1991 o 2/8/1991 o 2/8/1991 ec regulation 2073/2005 do not contain allergenic ingredients except fish the product or its ingredients are not derived of gmos and are not treated with ionizing radiations raw products page 2

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desalted cod fillets designation fillets with skin without peritoneum bulk iqf scientific name gadus morhua globalim sas ingredients physical characteristics cod water salt and acidulant citric acid cool lack of foreign matter bruises or nematodes color white cream light grey caliber 500/1000g texture soft but consistent odor neutral frosting ø tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr 12 pl halles st louis 56100 lorient france tolerance preservation 10 loins with small bruises oxidations or out caliber store at ­18°c including for transport best before date 18 months packaging logistics description of the process to be determined euro pallet 80x120 h g cod is received frozen thawed threaded the peritoneum is eliminated after a salt treatment the fillets are classified and conditioned labelling fillets with skin without peritoneum bulk iqf gadus morhua fao 27 eastern central atlantic unit weight 7kg package weight 7kg factory certification es 12.00108/c ce production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters tvbn mercury cadmium lead aerobies mesofiles enterobacteriacea salmonella listeria monocytogenes microbiology <35 mg/100 g <0,5 mg/kg <0,05 mg/kg <0,3 mg/kg 10 10³ in a 25 g content n 5 c 0 in a 25 g content standard r º 1881/2006 r º 1881/2006 r º 1881/2006 r º 1881/2006 o 2/8/1991 o 2/8/1991 o 2/8/1991 ec regulation 2073/2005 do not contain allergenic ingredients except fish the product or its ingredients are not derived of gmos and are not treated with ionizing radiations raw products page 3

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portions of desalted cod fillets designation portions of fillet with skin without peritoneum bulk iqf scientific name gadus morhua ingredients physical characteristics cod water salt and acidulant citric acid cool lack of foreign matter fishbones bruises or nematodes colour white cream light grey caliber 125/215g texture soft but consistent odor neutral frosting ø globalim sas 12 pl halles st louis 56100 lorient france tolerance preservation packaging logistics description of the process 10 loins with small bruises oxidations or out caliber store at ­18°c including for transport best before date 18 months to be determined euro pallet 80x120 h g cod is received frozen thawed threaded the peritoneum is eliminated after a salt treatment the fillets are cut classified and conditioned tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr labelling portions of fillet with skin without peritoneum bulk iqf gadus morhua fao 27 eastern central atlantic unit weight 7kg package weight 7kg factory certification es 12.00108/c ce production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters tvbn mercury cadmium lead aerobies mesofiles enterobacteriacea salmonella listeria monocytogenes microbiology <35 mg/100 g <0,5 mg/kg <0,05 mg/kg <0,3 mg/kg 10 10³ in a 25 g content n 5 c 0 in a 25 g content standard r º 1881/2006 r º 1881/2006 r º 1881/2006 r º 1881/2006 o 2/8/1991 o 2/8/1991 o 2/8/1991 ec regulation 2073/2005 do not contain allergenic ingredients except fish the product or its ingredients are not derived of gmos and are not treated with ionizing radiations raw products page 4

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hake loins designation back of hake iqf 400 gr scentific name merluccius hubbsi product origin hake merluccius hubssi south ouest atlantic ocean fao n°41 area in the common fishing area between uruguay and argentina hake 100 skinless boneless back of hake iqf in girofreeze stored in fridge at -18°c to be determined 24 months after the production date respecting the required storage conditions globalim sas 12 pl halles st louis 56100 lorient france description freezing preservation packaging best before date tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr labelling back of hake iqf 400 gr merluccius hubssi uruguay origin fished in the atlantic ocean net weight factory certification size/lb production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters energy value carbohydrates proteins total fat microorganisms at 35°c m microorganisms at 35°c m total coliforms m total coliforms m e.coli m staphylococcus aureus m staphylococcus aureus m abvt nutritional 100gr 78kcal 325kj 0.2 gr 17.0 gr 1.0 gr 100.000 ger/g m 500.000 ger/gm 100 ger/g m 1000 ger/g m 10 ger/g 100 ger/g m 1000 ger/g m max 25 mg n microbiological norms chemical raw products page 5

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hake fillet pbi iqf designation hake fillet fbi-iqf scientific name merluccius hubssi globalim sas product origin hake merluccius hubssi uruguay fishing area fao n°41 southwest atlantic wild pelagic trawl 12 pl halles st louis 56100 lorient france description fillets of hakes skinless boneless frozen without any chemical product tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr freezing packaging preservation on land single frozen to be determined keep frozen at ­18°c 24 months after freezing date labelling fillet of hake merluccius hubbsi uruguay origin fished in the atlantic ocean net weight factory certification size/lb production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product microbiological and chemical norms allergenic gmo radiation logistics according to codex alimentarius and french regulation arête du 21/12/79 fish none no euro pallet 80 x 1200 raw products page 6

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hake fillet pbo iqf designation hake fillet pbo iqf scientific name merluccius hubssi globalim sas product origin hake merluccius hubssi south ouest atlantic ocean fao n°41 area in the common fishing area between uruguay and argentina hake 100 skinless boneless back of hake 100-120 gr tolerance 20gr mini strict 80gr iqf in girofreeze stored in fridge at -18°c to be determined 24 months after the production date respecting the required storage conditions 12 pl halles st louis 56100 lorient france description tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr freezing preservation packaging best before date labelling fillet of hake 600 gr merluccius hubssi fished in the atlantic ocean net weight factory certification size/lb production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters energy value carbohydrates proteins total fat microorganisms at 35°c m microorganisms at 35°c m total coliforms m total coliforms m e.coli m staphylococcus aureus m staphylococcus aureus m abvt nutritional 100gr 78kcal 325kj 0.2 gr 17.0 gr 1.0 gr microbiological norms chemical 100.000 ger/g m 500.000 ger/gm 100 ger/g m 1000 ger/g m 10 ger/g 100 ger/g m 1000 ger/g m max 25 mg n raw products page 7

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frozen octopus designation octopus in container iqf scientific name octopus vulgaris globalim sas ingredients physical characteristics octopus cool lack of foreign matter reddish skin color color reddish-brown grey-white wine odor neutral 12 pl halles st louis 56100 lorient france caliber 1-2kg texture soft but consistent frosting ø tolerance preservation 10 pieces with skin or broken tentacle store at ­18°c including for transport best before date 18 months tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr packaging logistics description of the process to be determined euro pallet 80x120 the octopus has been frozen it is thawed washed classified cooked cooled and stabilized afterwards we cut freeze ice weigh and condition it labelling octopus in container iqf octopus vulgaris fao 34 eastern central atlantic unit weight variable weight one piece by container package weight variable weight factory certification es 12.00108/c ce production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters tvbn mercury cadmium lead aerobies mesofiles enterobacteriacea salmonella listeria monocytogenes microbiology <25 mg/100 g <0,5 mg/kg <1mg/kg <1 mg/kg 10 10³ in a 25 g content n 5 c 0 in a 25 g content standard r º 1881/2006 r º 1881/2006 r º 1881/2006 r º 1881/2006 o 2/8/1991 o 2/8/1991 o 2/8/1991 ec regulation 2073/2005 do not contain allergenic ingredients except fish the product or its ingredients are not derived of gmos and are not treated with ionizing radiations raw products page 8

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octopus frozen in rosettes designation octopus roses bulk iqf scientific name octopus vulgaris globalim sas ingredients physical characteristics octopus 500-1000 g lack of foreign matter reddish skin color color reddish-brown grey-white wine frosting 10 non compensated texture soft but consistent 10 pieces with skin or broken tentacle store at ­18°c including for transport best before date 18 months odor neutral caliber 0,5/1kg 12 pl halles st louis 56100 lorient france tolerance preservation tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr packaging logistics description of the process to be determined euro palet 80x120 the octopus is received frozen after thawing washing and giving to tentacles the necessary texture to achieve the configuration feature in rosette afterwards is frozen and packaged labelling octopus roses bulk iqf octopus vulgaris fao 34 eastern central atlantic unit weight 7kg package weight 7kg factory certification es 12.00108/c ce production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters tvbn mercury cadmium lead aerobies mesofiles enterobacteriacea salmonella listeria monocytogenes microbiology <25 mg/100 g <0,5 mg/kg <1mg/kg <1 mg/kg 10 10³ in a 25 g content n 5 c 0 in a 25 g content standard r º 1881/2006 r º 1881/2006 r º 1881/2006 r º 1881/2006 o 2/8/1991 o 2/8/1991 o 2/8/1991 ec regulation 2073/2005 do not contain allergenic ingredients except fish the product or its ingredients are not derived of gmos and are not treated with ionizing radiations raw products page 9

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reconstituted scallop designation fillet of hake fbi-iqf zygochlamys patagonica globalim sas origin description weight size thickness packaging preservation uruguay fishing area fao n°41 scallop 95 water modified cellulose sodium chloride 30 5gr 4.5 0.3cm 2.0 0.5cm unit sale on request ­18°c best before date of 24 months 12 pl halles st louis 56100 lorient france tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr parameters total aerobic mesophilic flora faecal coliforms staphylococcus aureus anaerobic sulphite reducers salmonella monocytogens listeria total volatile basic nitrogen tvbn h/p humidity/protein additives and polyphosphates lead cadmium mercury unit n/g n/g n/g n/g in a 25g content in a 25g content mg/100g nh3 ratio in g mg/kg mg/kg mg/kg microbiology 300 000 10 100 30 0 0 25 <5 0 0.3 0.5 0.1 tolerance 3 000 000 100 1 000 10m no we do not do asr control we do not control salmonella in our laboratory for security reasons it is not a routine control for products that have to be cooked previous consumption raw products page 10

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scallop roe off designation fillet of hake fbi-iqf zygochlamys patagonica globalim sas origin description uruguay fishing area fao n°41 100 scallop without coral 100 zygochlamys patagonica natural nutrition without gmo or additives non-ionized white colour tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr 12 pl halles st louis 56100 lorient france size/lb freezing 60/80 80 120 120 /150 150 unshelled cleaned freezed iqf on board uruguay factory pp-04 preservation packaging logistics ­18°c best before date of 24 months on request glazing at a maximum of 5 compensated euro pallet 80x120 labelling frozen scallop roe off iqf zygochlamys patagonica uruguay origin fished in the atlantic ocean net weight factory certification pp-04 size/lb production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters total aerobic mesophilic flora faecal coliforms staphylococcus aureus anaerobic sulphite reducers salmonella monocytogens listeria total volatile basic nitrogen tvbn h/p humidity/protein additives and polyphosphates lead cadmium mercury mg/kg mg/kg mg/kg unit n/g n/g n/g n/g in a 25g content in a 25g content mg/100g nh3 ratio in g microbiology 300 000 10 100 30 0 0 25 <5 0 0.3 0.5 0.1 tolerance 3 000 000 100 1 000 10m no we do not do asr control we do not control salmonella in our laboratory for security reasons it is not a routine control for products that have to be cooked previous consumption raw products page 11

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swordfish loins designation swordfish loins 22 cm scientific name xiphias gladius globalim sas ingredients physical characteristics swordfish 30 kg cool lack of foreign matter color white ochre salmon caliber 2,5/5kg texture consistent 10 loins with small hematomas store at ­18°c including for transport best before date 18 months 12 pl halles st louis 56100 lorient france odor neutral frosting 3 uncompensated tolerance preservation tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr packaging logistics description of the process to be determined euro pallet 80x120 swordfish h g is received frozen is cut into sections and these sections are cut longitudinally these loins are selected and washed frozen and packed labelling swordfish loins 22 cm xiphias gladius fao 27 north-east atlantic unit weight 2.5/5kg bulk without tag package weight 18/20kg with label factory certification es 12.00108/c ce production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters tvbn mercury cadmium lead aerobies mesofiles enterobacteriacea salmonella listeria monocytogenes microbiology <25 mg/100 g <1 mg/kg <0,3 mg/kg <0,3 mg/kg 10 10³ in a 25 g content n 5 c 0 in a 25 g content standard r º 1881/2006 r º 1881/2006 r º 1881/2006 r º 1881/2006 o 2/8/1991 o 2/8/1991 o 2/8/1991 ec regulation 2073/2005 do not contain allergenic ingredients except fish the product or its ingredients are not derived of gmos and are not treated with ionizing radiations raw products page 12

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swordfish steaks designation steaks with skin and bones bulk iqf scientific name xiphias gladius globalim sas ingredients physical characteristics swordfish 30 kg water cool lack of foreign matter color white ochre salmon odor neutral frosting 10 uncompensated caliber 90/200g frozen 100/250g texture substantial 12 pl halles st louis 56100 lorient france tolerance preservation packaging logistics description of the process 10 steaks with bruises and pieces out caliber store at ­18°c including for transport to be determined euro pallet 80x120 swordfish h g is received frozen is selected cut frozen and packaged tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr labelling steaks with skin and bones bulk iqf xiphias gladius fao 27 north-east atlantic unit weight 7kg package weight 7kg factory certification es 12.00108/c ce production date mm/aaaa best consumed by mm/aaaa store at -18°c never freeze again a defrosted product parameters tvbn mercury cadmium lead aerobies mesofiles enterobacteriacea salmonella listeria monocytogenes microbiology <25 mg/100 g <1 mg/kg <0,3 mg/kg <0,3 mg/kg 10 10³ in a 25 g content n 5 c 0 in a 25 g content standard r º 1881/2006 r º 1881/2006 r º 1881/2006 r º 1881/2006 o 2/8/1991 o 2/8/1991 o 2/8/1991 ec regulation 2073/2005 do not contain allergenic ingredients except fish the product or its ingredients are not derived of gmos and are not treated with ionizing radiations raw products page 13

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cod fritters globalim sas ingredients wheat flour cod 30 sunflower oil modified starch e1414 milk powder garlic parsley and flavourings natural leavening e i-450 e-500 and thickeners e-466 percentage of cod 13 diameter 4 cm unit weight 10/12 g units per weight 80/100 ­18°c including for transport best before date 18 months 12 pl halles st louis 56100 lorient france features per unit preservation tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr packaging serving preparation unit sale to be determined fry the fritters without thawing in hot oil 140 º c until they are well brown labelling product designation ingredients net weight pack number bbd preservation recommendation factory certification es 26.00032/po ce store at -18°c never freeze again a defrosted product parameters aerobic enterobacteriaceae escherichia coli staphylococcus aureus salmonella monocytogens listeria microbiology <106 <104 <102 <102 0/25g <102 nutritional values for 100gr energy value proteins carbohydrates lipids composition 184kcal 769kj 7,0g 21,0g 8,0g breaded products page 14

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cod fritters globalim sas ingredients cod fillets with skin 50 wheat flour sunflower oil water yeast salt gasifiers e i-450 e-500 and dye e-101 12 pl halles st louis 56100 lorient france features per unit percentage of cod 50 ± 5 percentage of paste 50 ± 5 unit weight 20/80 g dimensions maximum length 10 cm maximum width 7 cm tel +33.297.37.31.31 fax +33.970.06.12.80 e-mail contact@globalim.fr preservation ­18°c including for transport best before date 18 months packaging serving preparation unit sale to be determined fry the fritters of cod without thawing in hot oil 180 º c until they are brown 5 minutes labelling product designation ingredients net weight pack number bbd preservation recommendation factory certification es 26.00032/po ce store at -18°c never freeze again a defrosted product parameters aerobic enterobacteriaceae escherichia coli staphylococcus aureus salmonella monocytogens listeria microbiology <106 <104 <102 <102 0/25g <102 nutritional values for 100gr energy value proteins carbohydrates lipids composition 174kcal 686kj 10,7g 17,0g 6,0g breaded products page 15

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