Frozen Basa fillet packing 2.5 kg X 4 Size Price /kg CNF 200 g up, 35% glaze 1.85
Mahimahi filet skin on Packing 10 kg. 10%glaze Size Price$/kg 500/1000 5.10$ 1000up 5.10$� Origin : India
Pangasius fillet Well-trimmed, white, treated as EU standard. 80% net weight 20% glaze SIZE Price$/kg 300g-up, 2 pcs / 1kg gross weight 2.05$ Plain bag with rider x10 /carton. 300g-up, 5-6 pcs / 2.5kg gross weight 2.05$ Plain bag with rider x4 /carton. Origin : Vietnam.
Pangasius Fillet Treated as Eu standard , well trimmed, boonless, skinless, belly-off, flat-off, red meat off, Net weight 100%, IQF, bulk 10kg/carton Size Price$/Kg 170-225 2.55$ Origin :Â Vietnam
Frozen White Basa fillet Well trimmed 35% glaze, 2.5kg X 4 packing Size Price$/kg 200g up, 1.67
Clean Fresh Or Frozen Fillet Red Snapper (wild Caught).
Co Mahi Mahi Fillet
Pangasius Steak
Black Tilapia Fillet
Mahi Mahi Fillet Portion
Pink Pangasius Fillet
Pangasius fillet, well trimmed, fat off, red meat off. Weight, glaze, net, packing depend on customers.
Fresh Haddock Fillets Product of Iceland Skinon or Skinless, Boneless Size: 12 oz up Min Ord: 500 kgs Contact us.
Fresh Atlantic Cod Fillets Product of Iceland Skinless, boneless Size: 12 oz up We can also supply Skinless, boneless Loins 12 oz up Min Order: 500 kgs Packed in Boxes.
PANGASIUS FILLETS WELL-TRIMMED Skinless, boneless, red meat off, fat off, belly off, treated as EU standard Size: 120/170, 170-220,200 gr up, 300 gr up Packing: I.Q.F, bulk 5 kgs/pe x 2/ctn
Loligo Sp (calamar) Fillet
Hoki Fillets Hoki Portions: 100-120g, 120-140g, 140-160g Hoki BP block Common Name: New Zealand Hoki Scientific Name: Macruronus novaezelandiae Market Name(s): Blue grenadier, Whiting, New Zealand hake, Blue hake Hoki is a white fish most often found in New Zealand and around Southern Australia, as well off the Pacific and Atlantic coasts of South America. Hoki is also known as blue grenadier, blue hake, New Zealand whiptail, whiptail or whiptail hake. They are long sleek fish that grow up to 1.3 metres in length and are found at depths of 10-1000 metres. Hoki meat is delicate, succulent and tastes slightly sweet, producing a medium flake once cooked. It is more flavourful that most other white fish because of its higher fat content but still relatively mild tasting.
Redfish fillets, skin-on or skinless Size: 2-4oz, 4-6oz, 6-8oz Latin name: Sebastes alutus;Sebastes Marinus;Sebastes Mentella made in China REDFISH Atlantic Redfish (Sebastes mentalla & Sebastes marinus) Pacific Redfish (Sebastes alutus) Product types: - IQF fillets - Blocks Redfish are a type of saltwater fish found in the Pacific and Atlantic oceans. They are a popular game fish, but they can also be eaten. The Redfish is easy to recognize due to their red color skin, whick makes the fish very attravtive for cooking. The fish is mainly found in cold and deep water. Redfish are healthy and safe to eat, delicious fish that can be eaten in many different ways. They are a great choice for people who want to eat nutritious and tasty seafood. If you have never tried Redfish before, we encourage you to do so - you won't be disappointed! The Redfish is a common name for several different converged hybrid fish species. The most well-known of these, also known as a red drum or spot tail bass can be found naturally along the Gulf Coast and Atlantic Ocean coastlines where they are often abundant in shallow water near shoreline structures like rigs with tires hanging over them! Do Redfish Taste Good? The flavor of Redfish or red drum is mild, sweet with a medium-firm texture. It's not as flaky as Shark and swordfish but still has some nice qualities that make it worth trying for those who don't usually eat these meats. It's also rich in omega-3 fatty acids, which help promote heart health!
Monkfish tails skinless 80-150g 150-200g 200-300g 300-500g Monkfish fillets Monkfish cubes 40-60g with bone EU treated Latin name: Lophius litulon Monkfish are deep water bottom-dwellers, mostly harvested in the North Atlantic from coastal Norway to the Mediterranean. Rather than swimming, they use their fins to "walk" along the ocean floor and search for prey. They are voracious feeders and will eat nearly anything that swims nearby. Each fish contains two thick fillets, generally weighing between one and four pounds, on either side of the spine. The tail is prized for its tenderness and mild flavor, and is the part of the fish most commonly sold. There is flavorful meat located in the cheeks, as well, but this cut is not commonly harvested in America. The meat is firm, lean, and white, light gray, or light pink in color, firm.. Monkfish have small eyes, rows of fang-like teeth, and large heads and mouths. The tail is the only edible part of this fish. When filleted, the flesh is bright white and the texture and mouthfeel are often compared to that of a cooked lobster.
Size: any Specifications are up to the customer
