ICAU FRANCE 1, place de l’Arquebuse - BP 181 - 89003 AUXERRE France - Tél : +33 (0)3 86 41 33 43- Fax : +33 (0)3 86 41 26 15 - E-mail : icau@icau-france.com Fish: whole - fillets - steaks - Anchovy, eel, pike, cod, threadfin, carp, hake, sea bream, haddock, swordfish, halibut, herring, hoki, ling, pollock, coley, dab, monkfish, whiting, grouper, salted cod, perch, Nile perch, skate, mullet, pike perch, sardine, salmon, dogfish, sole, tuna, tilapia, trout. Shellfish and crustaceans - Sea almonds, cockles, clams, mussels, crab, large crab, crayfish, spiny lobster, lobster, scampi, prawns, gambas, squid, cuttlefish, scallops, queen scallops For industry - Pulp: of cod, white fish, raw salmon, smoked salmon flesh of: pike, crab, lobster, spiny lobster, various fish off-cuts of smoked salmon, fish, bits & pieces of salmon, surimi, shelled prawns, shelled mussels, heads and legs of squid tubes of squid, empty scallop shells, crab extracts, lobster, spiny lobster, crayfish tails, frog meat SeaFood Meats & SeaFood Offals - Beef : cooked and raw tongue, cheek, kidneys, brain, liver, sliced liver - Veal : tongue, heart, kidneys, brain - Pork : tongue, liver, kidneys, brain - Mutton-Lamb : brain, tongue, kidneys, sweetbread Veal / Beef All cuts and in particular: entrecôte kernel, trimmings, ponévrose, beef fat, etc ... Mutton / Lamb All cuts from Australia, New Zealand or EEC and in particular: leg, shoulder, loin, ribs, meat Meat for manufacture Pork Ham, shoulder, neck, face, snout, meat for manufacture (various lipid levels), trimmings pork Copyright © 2012 Icau France - All Rights Reserved