Dear Sir/Madam. We,Silver Seafood Introduce ourselves as one of the leading Seafood Processors & Exporters of Fresh / Frozen / Live & Salted Seafood Products. We are Processing the following Products please follows: Frozen Fishes Sole Fish,Thread fin bream(Whole & HGT), White Shrimp,Pink Shrimp,Brown Shrimp,Karikadi,Pud,Pnd, Leather jacket, Ribbon fish,Cuttle fish,Squid,Octopus,Reef Cod,Lizard fish,Horse Mackerel,Sting ray, Indian Mackerel,Sardine,Mullet,Cat Fish,Conger eel,Skip Jack Tuna,Long tail Tuna, Yellow fin Tuna,Jelly fish.Blue Swimming crab,Three Spotted Crab, Frozen & Live Sea Shell Live Lobster,Live Top Shell,Babylonia Spirata,Baigai,Sea Snail,Bloody Clam,Razor clam,Bamboo Clam, Solen Grandis,Oyster,Hard Clam,Green Mussel,Fan Shell.Baby clam,Yellow Clam,
Seafood Fresh & Frozen : Tuna Loins Treated, Tuna Loins Natural, Sword Loins, Goldband Snapper, Parrot Fillet, Coral Trout Fillet, Farmed Barramundi Fillet, Whole Fresh Fish, Shrimp, etc. b. Price of product : depend on order. c. Product origin : indonesia d. Key Specifications/Special Features freshes seafood and focus on quality. e. Harmonization System (HS) Code : Swordfish : 0302.47.00 Tuna : 0304.87.00 Coral Trout : 0302.89.18 Goldband Snapper : 0302.89.18 Barramundi : 0304.49.00 f. Minimum Order Size : 1.000 kg g. Packaging details: depend on order.
Product Name Frozen Pacific Mackerel Scientific Name Scomber Japonicus Freezing way A. BQF(Block Quick Frozen) B. IQF(Individually Quick Frozen) Fishing Zone FAO 04 Catch way A. Trawl B. Light Purse Seine Freezing Area A. Sea/Board Frozen B. Land Frozen Types A. For fishing/Bait-Grade A B. For Market Sale-Grade A/B C. For Canning-Grade C Size A. 18-22CM,22-25CM,23-25CM,25-33CM B. 100-130G,130-160G,150-200G,200-300G,300-500G C. 8-10,6-8,4-6,3-5,2-3 PCS/KG N.W./Glazing 100%NW,95%NW,90%NW. Package BQF Bulk 25KGS/CTN,50KGS/CTN Origin south Africa(Durban port) MOQ 1x40'FCL,Loading with 24Tons Delivery Time Within 20 days after receipt of payment Shipping DOCS 1. Commercial Invoice 2. Packing list 3. Certificate of Origin 4. Health Certificate 5. Bill of Loading 6. Form A/Form E 7. Others documents are according to customer's requirement Main Markets Southeast Asia,the Middle East,African countries
Size 100-200, 200-300, 300-500, 500-700, 700-1000, 1000up Processing Way Frozen(BQF) Shelf Life 12 Months Under -18 Degree
The ribbonfish are any lampriform fishes in the family Trachipteridae. These pelagic fish are named for their slim, ribbon-like appearance. They are rarely seen alive, as they typically live in deep waters, though are not bottom feeders.
Origin: Vietnam
Supplier: Frozen and fresh cuttlefish, indian mackerel, ribbon fish , yellow tail scad , silver pomfret, chinese pomfret, black pomfret , yellow croaker, silver croaker , tt croaker , reef cod, tilapia , yellowfin tuna , skipjack tuna, bonito tuna, sea caught tiny shrimps, sea caught white shrimps , sea caught brown shrimps , sea tiger shrimps , vannamei shrimps, black tiger , squid , cuttlefish whole
Frozen whole salmon refers to a whole salmon that has been harvested, processed, and frozen for preservation. Salmon is a popular and highly nutritious fish known for its rich flavor and high content of omega-3 fatty acids. When salmon is caught, it is usually cleaned, gutted, and then frozen to maintain its freshness and quality. Freezing the whole fish helps to preserve it by preventing bacterial growth and slowing down enzymatic activity. This allows the salmon to be stored for an extended period without compromising its taste or nutritional value. Frozen whole salmon can typically be found in supermarkets or fish markets. It is available in various sizes, and the fish is usually frozen with its scales intact. The scales help protect the fish during freezing and transportation. Before cooking a frozen whole salmon, it is important to properly thaw it. Thawing should be done gradually to preserve the fish's texture and prevent the growth of harmful bacteria. The best way to thaw a frozen whole salmon is to place it in the refrigerator and let it thaw overnight. This slow thawing process ensures even thawing and reduces the risk of spoilage. Once the salmon is thawed, it can be prepared using various cooking methods such as baking, grilling, poaching, or pan-searing. The choice of cooking method depends on personal preference and the desired flavor and texture. It's important to note that once a frozen whole salmon has been thawed, it should not be refrozen. If you have leftovers after cooking, it's advisable to store them in the refrigerator and consume them within a couple of days.
Origin: Vietnam
Origin: Vietnam
