Chum Salmon (Oncorhynchus Keta), Frozen/HG Size: 4-6 lb / 6-9 lb / 9+ lb Description:Net Caught. Headed and Gutted / IQF / packed in pallet size totes of approximately 1200 lbs/ each. Good Meat Color with 10-15% of Pale Meat Color Origin: Alaska, USA Quantity: Approximately 126,000 lbs 21 totes of 4-6 lb 71 totes of 6-9 lb 14 totes of 9+ lb
Black Skipjack Tuna (Euthynnus Linneatus), Frozen/Whole Round Origin: Mexico down to Panama. Size: is 2-3 kg per piece, with 10% down to 1 kg and 10% up to 5 kg Quantity: 500 MT
Northern Anchovies (Engraulis Mordax), Frozen/Whole Round Origin: Baja California, Mexico Production: November 2017 Size: 20cm and up, 20 grams and up Pack: 15 kg block, poly wrapped 26 MT per FCL X 40 ft Quantity: 500 MT per month starting in November 2017 until end of January 2018
Yellow Croaker Fish micropogonias megalops Whole round frozen, block frozen, packed in 1x15 kg carton boxes, bulk plastic bag included, palletized and shrink wrapped. Current Inventory as of 1/31/18: 100-200g: 163 boxes (15 kg each) 200-300g: 382 boxes 300-500g: 914 boxes 500-700g: 1404 boxes 700-1000g: 1423 boxes 1000-UP: 399 boxes Total: 4685 boxes (70.2 MT) Price to Asian Ports: 100-200g USD $1575 200-300g USD $1625 300-500g USD $1895 500-1000g USD $1945 1000g-UP USD $1945 Price to West Africa: 500-1000g USD $2095
Smoke fish from Senegal west Africa
Pacific Herring (Clupea Pallasii) Size: 200-250 gram Pack: 2 x 10 kg blocks in strapped bags Price: US$ 840/MT CFR 1,000 MT available LC Payment
USA Origin. 50-80 grams/ piece. 15% fat content. Block frozen.
Dried fish maw all kinds available. Per pound or kg
Fresh Or Frozen Gutted In 10 Lb Boxes Packaged In 50 Lb Carton
Fresh/frozen tiger shrimp , frozen king crab , fresh /frozen spiny lobster , dried shrimp shells, murex operculum shells, dried fish scales , sea cucumber , dried fish maws.Trade, transport service, buying office, sourcing
Frozen fish from Progreso, Yucatan Mexico specialized in the commercialization of fish and shellfish for mor than 50 years. We are currently exporting to North America, Europe and Asia. The fishery has up to 100 fishing boats and more than 1000 smaller boats that supply the highest quality fish and shellfish every day, caught throughout the entire Yucatan Peninsula.
Origin: MOROCCO (Atlantic Ocean) Quality: GRADE A
3 pounds croaker, cleaned 1 cup yellow cornmeal 11/2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon celery salt 1/2 teaspoon pepper 1/4 teaspoon dry mustard 1/4 teaspoon onion powder 3 teaspoons lemon juice 1 cup milk Bacon fat for frying or substitute your favorite oil Lemon wedges for garnish Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges. Serves 6.
8 tablespoons melted butter 1 pound Wanchese Scallop Medallions™ 1/4 cup of seasoned bread crumbs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon parsley 2 cloves garlic, chopped 2 tablespoons grated parmesan cheese Preheat oven to 400 degrees F. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops. Bake in preheated oven until scallops are firm, about 20 minutes. Serves 2.
8 oz uncooked fettucine pasta 5 tablespoons olive oil 1/4 cup onion, chopped Salt and pepper to taste 3 teaspoons grated parmesan 2 tablespoons of pesto 2 cloves garlic, chopped 1/4 cup green bell pepper 3 teaspoons dry white wine 3 teaspoons lemon juice 8 oz of Wanchese Bacon Wrapped Scallop Medallions™ Cook pasta in a large pot of boiling water and drain. Stir in pesto sauce and 2 tablespoons of olive oil. Meanwhile in a large skillet sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper. Cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste. Add scallops and simmer for 2 to 3 minutes. Toss the pesto pasta and scallop sauce together. Sprinkle with grated parmesan cheese. Serves 2 or 3.
8 ounce uncooked linguine 14 ounce crushed tomatoes in puree 8 ounce Wanchese Bay Scallops 1/4 teaspoon hot red pepper flakes 2 tablespoons fresh chopped parsley 1/2 teaspoon dried oregano 1 teaspoon dried basil 2 cloves garlic finely chopped Salt and pepper to taste 1/4 cup grated parmesan cheese Prepare pasta according to package directions. While pasta is cooking, add tomatoes to large sauce pan until simmering. Add scallops and garlic, simmer in sauce for 3 to 4 minutes. Stir in red pepper flakes, parsley, oregano and basil. When pasta is done drain well. Toss pasta with sauce. Season to taste with salt and pepper. Top with parmesan cheese and serve immediately. Serves 2.
8 ounces pasta or rice 1 tablespoon unsalted butter 1/2 cup onion finely chopped 1 cup dry white wine 2 tablespoons white wine vinegar 3/4 cup heavy cream 1 tablespoon finely chopped parsley Salt and pepper 1/2 pound Wanchese Sea Scallops Cook pasta or rice according to directions. In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice. Serves 2.
Organic/wild Red Swamp crawfish 15/20 ct.
Seafood, we are specialized in wild pacific salmon, salmon caviar, black cod and groundfish..We export world wide, qss is a canadian registered incorporation, specialize in exporting seafood, by ocean containers and airfreight.
Chlorine Free: Yes Melamine Free: Yes
