Tilapia
Processing Types A. Whole Round, B. Gutted & Scaled, C. Gutted & Scaled & Gilled, D. Whole Cleaned/Moon Cut E. Fillet Skinless & Boneless, F. Fillet Skin on & Boneless. Size 100-200g, 200-300g, 300-500g, 400-600g, 500-800g, 600-800g, 800-1000g, 1000g +.
Processing Types A. Whole Round, B. Gutted & Scaled, C. Gutted & Scaled & Gilled, D. Whole Cleaned/Moon Cut E. Fillet Skinless & Boneless, F. Fillet Skin on & Boneless. Size 100-200g, 200-300g, 300-500g, 400-600g, 500-800g, 600-800g, 800-1000g, 1000g +.
Packing : Mooncut/Whole rount Grade : 80/100, 100/200, 200/300 300/500, 500Up
Tilapia
Type: FROZEN TILAPIA Manufacturer: Viet Nam Ingredients: 100% Natural Color: Red Ingredients: Whole fish Shelf Life: 24 Months Storage Type: Cold storage Origin: Vietnam Instruction for use: COOKED BEFORE USING Storage: Frozen Under -18 Model Number: 100-200g, 200-300g, 300-500g, 500-800g, 800g up Weight (kg) :10 Freezing Process: IQF Feature: Organic, NATURE
SPECIFICATION - Shelf life: 2 years - Style: Frozen - Packing: Carton - Model Number: 100-200g, 200-300g, 300-500g, 500-800g, 800g up - Weight (kg) :10 - Freezing Process: IQF - Part: WHOLE - Style: FROZEN - Feature: Organic, NATURE - Product name: Frozen Tilapia Fish - Feature: Nature - Storage: Frozen Under -18 - Quality: 100% Fresh
- Shelf life: 2 years - Style: Frozen - Packing: Carton - Model Number: 100-200g, 200-300g, 300-500g, 500-800g, 800g up - Weight (kg) :10 - Freezing Process: IQF - Part: WHOLE - Style: FROZEN - Feature: Organic, NATURE - Product name: Frozen Tilapia Fish - Feature: Nature - Storage: Frozen Under -18 - Quality: 100% Fresh
SPECIFICATION - Shelf life: 2 years - Style: Frozen - Packing: Carton - Model Number: 100-200g, 200-300g, 300-500g, 500-800g, 800g up - Weight (kg) :10 - Freezing Process: IQF - Part: WHOLE - Style: FROZEN - Feature: Organic, NATURE - Product name: Frozen Tilapia Fish - Feature: Nature - Storage: Frozen Under -18 - Quality: 100% Fresh
Warmest greeting from HUVY IMPORT EXPORT CO., LTD. We are one of the leading companies specializes in fresh fruit to many countries in the world. We always try our best the offer the best quality with the most competive prices to our customer. Long term cooperative is our company purpose SPECIFICATION: Type: FROZEN TILAPIA Manufacturer: Viet Nam Ingredients: 100% Natural Color: Red Ingredients: Whole fish Shelf Life: 24 Months Storage Type: Cold storage Origin: Vietnam Instruction for use: COOKED BEFORE USING
SPECIFICATION * Shelf life: 2 years * Style: Frozen * Packing: Carton * Model Number : 100-200g, 200-300g, 300-500g, 500-800g, 800g up * Weight (kg) : 10 * Freezing Process : IQF * Part : WHOLE * Style : FROZEN * Feature: Organic, NATURE * Product name: Frozen Tilapia Fish * Feature: Nature * Storage: Frozen Under -18 * Quality: 100% Fresh * Payment: TT 30% + 70% * Glaze: 80-100%, just as your requirements * Packaging Details: We usually pack frozen fish with Individual Wrap Pack, Individual Vacuum Pack, Bulk Pack, 10 kg/ctn and 10 lb/ctn as per customer requirements.
Tilapia GGS Scientific : Oreochromis Niloticus
Tilapia Steak Scientific : Oreochromis Niloticus
Fish skin contains collagen, a protein that is used in, for example, cosmetics to increase skin elasticity and strength. Collagen can also be turned into gelatine which is utilised in foodstuffs. Moreover, fish skin contains many minerals such as protein, unsaturated fatty acids, sulfur, choline, lecithin and calcium. Choline enhances memory. Lecithin has the effect of protecting the liver, promoting the nervous system and developing the brain. Unsaturated fatty acids are effective in the prevention and treatment of atherosclerosis, high cholesterol, high blood pressure and cardiovascular disease. Packing: 15-20 kgs/PPbag/Box Model Name: Sarah (+84347587878) Process: Collect the skin after fish fillet removing, clean with water and drain, sun -dried Impurities (bone,etc): < 1% Type of fish: Basa Fish/ Pangasius bocourti Color: Nature
The origin of fish scales is from deep sea, shallow sea and fresh water (rivers and lakes). The scales are washed multiple times with clean water and sun dried or machine dried. No chemicals are used. Moisture percentage controlling and packaging are monitored carefully. Our fish scales are mainly used in producing ossein or collagen peptide. We supply scales from below: tilapia (black/ red), seabass, snakehead. Product: Dried fish scale Function: used in producing ossein or collagen peptide. Color: White, yellow MOQ: 1 cont 20ft Moisture: 10% Max Impurities : 3% max
Origin :Vietnam Moisture 10%
Warmest greeting from HUVY IMPORT EXPORT CO., LTD. We are one of the leading companies specializes in fresh fruit to many countries in the world. We always try our best the offer the best quality with the most competive prices to our customer. Long term cooperative is our company purpose SPECIFICATION: Type: FROZEN TILAPIA FILLET Manufacturer: Viet Nam Ingredients: 100% Natural Style: Fresh Feature: Nature, Nutritious Instruction for use: Thawing before cooking Quality: 100% Fresh Shelf Life: 12 months Part: Fillet Packaging: Vacuum Pack, Bag, Carton Weight(kg): 10 Size(cm): 8-15cm Single gross weight: 1000kg
Warmest greeting from HUVY IMPORT EXPORT CO., LTD. We are one of the leading companies specializes in fresh fruit to many countries in the world. We always try our best the offer the best quality with the most competive prices to our customer. Long term cooperative is our company purpose SPECIFICATION: Type: FROZEN TILAPIA Manufacturer: Viet Nam Ingredients: 100% Natural Color: Red Size (cm): 500-1000g,1000-2000G, 2000-4000G Instruction for use: COOKED BEFORE USING
Tilapia Moon Cut Scientific : Oreochromis Niloticus
Uses: produce collagen, chitin, chitosan. Specifications: Origin: Vietnam. Variety: tilapia (black/ red), seabass, snakehead. Color: white, yellow. Odor: little fishy. Moisture: 11% max. Impurities: 3% max. Diameter: 0.7cm min. Drying process: sun dry + air dry. 100% pure no chemical, well-dried, no mold. Quantity capacity: 2*40ft container/ month. Packaging: 20kg NW PP bag. 1*20ft = 6tons, 1*40ft = 13tons.
