Surimi crab sticks
Surimi crab flakes
Surimi crab bites
20%----50% surimi content,
Surimi base is produced from threadfin bream (Nemipterus virgatus)
package: 10kg bulk or retail bags like 125g, 250g,500g, 1kg, 1lb, 2.5lb etc.
Ingredients: Fish meat, drinking water, wheat starch, soybean protein,sugar, salt, soybean oil, crab extract, crab flavor, ricewine, color.
Surimi is a highly processed fish product that upgrades cheap fish to the top shelf of seafood - crab / lobster. It can be found in sushi and also as "log style" crabmeat to be added to salads.
Here's what you need to know:
1. Surimi is a Japanese word that literally means "ground meat".
2. To make surimi, the lean meat from white fleshed fish such as pollock is pulverized into a thick paste. The gelatinous paste can then be combined with various additives to become fake crab, fake lobster, and whatnot.
3. The assortment of additives may include other fish products, but it is usually egg whites, oils, salt, starches, and spices.
John dory fillets, skin on/skinless,PBI/PBO
Sizes: 60/100g,100/150g,150/200g,200/300g
Product of China
Latin name: Zeus Fabre
Often named St. Peter's fish (St. Pierre in France, Janitore in Spain), as he is alleged to be the origin of the distinctive dark 'thumbprint' (or spot) on its side as a thank you for some help with his tax! The English name John Dory arrived from the French 'jaune dor�©' meaning' golden yellow' - a good description for this unusual looking fish, which varies in size from smaller 230-450g fish up to 2kg. Because of the large head (like Monkfish, this accounts for half its weight),
graphic
John Dory is best filleted, but beware the low yield (around 35%) and some sharp nasty spines, which require extra care when filleting.
The flesh is creamy-white, with a dense texture similar to Dover Sole, which holds up well during cooking. Ideal pan-fried or grilled, John Dory works well with Mediterranean flavours, salsas, and peppery sauces. It may be an expensive fish with a low yield - but it's worth it!
Alaska Pollock fillet, loin, loinless block, B/P block, pieces IQF
fillets Size: 2-4oz, 4-6oz, 6-8oz, 8oz+
loins sile: 80-120g, 120-160g
Latin name: Theragra chalcogramma , Gadus chalcogramma
MSC
package,: bulk,retail bag or vacuum bag.
Alaska Pollock is a part of the cod fish family. It is caught in the Pacific Ocean near Alaska. Known for its versatility, Alaska pollock's snow-white fillet flakes beautifully and offers a lean texture and mild taste.. Alaska pollock-also known as walleye pollock-is a key species in the Alaska groundfish complex and a target species for one of the world's largest fisheries.
97%: Calories from wild Alaska pollock are 97% from protein (compared to chicken breast [75%], lean ground beef [43%])
1st: Alaska pollock is the largest fishery in the United States by volume and the second largest fishery in the world.
500m: Alaska pollock can be found ranging from surface waters to depths of over 500 meters.
Chum salmon fillet, portion, B/P block, scrapemeat block 13+, 11-
Latin name: Oncorhynchus keta/gorbuscha
Fillet Size: 400-800g, 800g+
Portion size: 80-100, 100-120, 120-140, 140-160f
skin-on, or skinless, or defatted.
Package: bulk, retail bag, IVP bag.
Common Name:Chum Salmon
Scientific Name:Oncorhynchus keta
Market Name(s):Keta salmon, Dog salmon, Chub, Calico salmon
Chum salmon: With a mild flavor and firm pink flesh, keta salmon are a great choice for grilling or roasting. Chum salmon can be the best value on the market when the skin is bright and the meat deep red, according to some buyers. Since most chum salmon spawns near river mouths, they have lower oil content than sockeye, Chinook, or coho. Chum salmon has a mild taste, is low in sodium, and is a good source of omega-3 fatty acids, niacin, vitamin B12, and selenium. Chum is graded 2-4, 4-6, 6-9, and 9 up and is readily available fresh and frozen, both H&G and fillets, but may also be canned or smoked. Like other kinds of salmon, chum quality differs greatly depending on the run. Buyers recommend learning about specific runs and their characteristics in order to identify the best salmon. The eggs are sold as ikura in Japan, where they have a high value.
Pink salmon fillets IQF 11-13, 13+
size 200-500g
skin-on or skinless
Origin Russia or Alaska
Pink salmonportions IQF 11-13, 13+
size 100-140g.
skin-on or skinless
Origin Russia or Alaska
Common Name: Pink Salmon
Scientific Name: Oncorhynchus gorbuscha
Market Name(s): Humpback salmon, Gorbusch
Pink salmon has a light, delicate flavor great for roasting or grilling, or topping with your favorite sauce.
Pink salmon is the smallest wild Pacific salmon and its flesh is pale pink. This salmon is mild-flavored, softer than most salmon, has a small flake and contains a relatively low amount of oil. Look for pink salmon with firm meat that has minimal scale loss and no vertical bars of watermarks that indicate the fish has neared fresh water. Pink salmon is graded 2-4, 4-6, 6-9, and 9 up. Pink salmon is mostly sold frozen or canned and is increasingly sold in value-added products like salmon burgers and marinated steaks. A very small quantity is sold fresh, headed and gutted from July through August as is high quality whole pink salmon caught by trollers and frozen at sea.
Yellow-fin sole fillets (limanda aspera) 2-3,3-5, 5-7oz
rock sole fillets (Lepidopsetta bilineata)2-3,3-5, 5-7oz
Greenland halibut fillets(Reinhardtius hippoglossoides)200-400g,400-600g,600-800g
Arrow tooth flounder fillets ( Atheresthes Stomias) , skin-on or skinless, boneless 200-400g,400-600g,600-800g
Flathead Sole: Hippoglossoides elassodon
Rock Sole: Lepidopsetta polyxystra
Greenland Turbot: Reinhardtius hippoglossoides
Alaska Plaice: Pleuronectes quadrituberculatus
Arrowtooth Flounder: Atheresthes stomias
Rex Sole: Glyptocephalus zachirus
Yellowfin Sole: Limanda aspera
The Flatfish:
Combined, Alaska flatfish account for the third largest landings by volume from Alaska waters.
All flatfish have both eyes on once side of their head so they can see even when buried on the seafloor, but which side their eyes are on varies by species.
Though they begin life eating plankton, as they mature they feed on small fish and crustaceans on the ocean floor.
As the name implies flatfish have a flat body and have both eyes on one side of their head (the side that does not face the bottom). Flatfish are 'demersal' fish, which means they feed on or near the bottom of the ocean. A high-quality, sustainable white fish, Alaskan flatfish populations are at healthy levels and as of 2010 were certified by the Marine Stewardship Council as a sustainable fishery. The most common species are yellowfin sole, northern rock sole, flathead sole and Alaska plaice. Catcher processors utilize onboard equipment to catch, process and freeze fish within several hours of harvest.
The Alaskan flatfish fishery is divided into two separate management areas; the Bering Sea/Aleutians Islands (BSAI) and the Gulf of Alaska (GOA). Flatfish trawl gear has evolved a great deal in the past 20 years. Today the gear is lighter and leaves less of an environmental imprint on the ocean floor by raising the trawl sweep. The gear incorporates designs that target wanted species while reducing bycatch. This new modified type of gear was required on all Bering Sea fishing vessels starting in 2011.
Saithe fillets, or portions, loin, tails 120-140g, 140-160g, latin name: Pollachius virens
Common Name: Atlantic Pollock
Scientific Name: Pollachius virens
Market Name(s): Saithe, Green cod, Boston bluefish
Atlantic pollock is a member of the cod family but distinguished from cod by its greenish hue, paler belly, and brownish green back. Atlantic pollock are larger, slightly darker flesh, and have higher oil content than Alaskan pollock, which is actually a different species. Atlantic pollock is low in saturated fat and is an excellent source of protein, vitamin B12, phosphorus, and selenium. The flesh is firm and white, and has a sweet, delicate flavor. It is sold whole, in fillets, and steaks that are fresh, frozen, or smoked.
Saithe has a more characteristic taste than most of the white fish. There are many different ways to prepare saithe. It's rich fishy flavour makes the saithe ideal for spicy dishes and dishes with strong and full flavours. Saithe is often overlooked due to the darker colour of its raw flesh, though it becomes lighter after cooking
breaded and battered alaska pollock fillets
prefried, or raw breaded, white crumb or yellow crumb
in retail package or bulk package
Fish content: 50%-70%
From natural fillets, or formed fillets
breaded or battered squid rings,
Breaded or battered squid strips.
Common Name
Rririliq
ColÃ?Ân de Alaska
Frozen Pacific Cod Loins 140-160G
IQF SKINLESS PBO, MSC GLAZING 20% 80% NW , Chemical Free, 5kg/ctn in bulk
Frozen Alaska Pollock Loins 120-160g
Iqf Skinless Pbo, Msc Glazing 20% 80% Nw , Chemical Free 5kg/ctn in bulk, or in retail bags
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.
Frozen hake fillets skinless PBO, IQF 2-8oz
Pacific Hake Fillets or portions or cubes 30g, 80g +/-10g , 110g+/-10g
Latin name: merluccius productus
Origin: Canada
packed in IQF or shatterpacked.
Pacific hake (Merluccius productus), also known as Pacific whiting.
Pacific hake is a predatory groundfish that looks similar to Pacific cod. They eat a diverse diet of krill (shrimp-like crustaceans), crabs, squid, forage fish, and juvenile salmon. Many different species prey on Pacific hake, like seals, birds, sharks, and other groundfish. Through these predator-prey interactions, Pacific hake is a crucial component for energy transfer in the marine food-web.
This abundant groundfish is a nocturnal predator, which is a typical behaviour among hake species. During the day, they live near the seafloor, and at night they travel up to the surface to hunt. Because Pacific hake are a common predator of juvenile salmon and have such large abundances, scientists are studying their impact on declining salmon populations in the Pacific Northwest.
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!
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.
Frozen mussel meat, 100-200g, 200-300pc/kg packed in retail bag or bulk, product of China
Latin name: Mytilus edulis
package: bulk, retail bag, or vacuum bag.
The blue mussel, also known as the common mussel, is a medium-sized edible marine bivalve mollusc in the family Mytilidae, the mussels. Blue mussels are subject to commercial use and intensive aquaculture. A species with a large range, empty shells are commonly found on beaches around the world.
Frozen whole cleaned octopus,50gr/pc up, 90% NW, 10% glazing
Latin name: Octopus ocellatus
French name: POULPE ENTIER NETTOYER
It's no secret that the baby octopus is an incredibly smart creature. However, did you know that they are the most intelligent invertebrates on the planet? Although their brains lack similar structures that vertebrate brains have, they somehow have astounding abilities in cognitive function and beyond.
Some of the coolest things that a baby octopus can do include problem solving and using tools. Researchers say that a baby octopus can learn how to screw a lid off a jar containing food. They are even said to have better short-term and long-term memory than humans! They can also solve puzzles, build shelters, and play with toys. How cute!
Frozen Seafood mix, Frozen Seafood salad
Cook Clam meat 800-1000/kg 25%
Cook mussel meat 500-800/kg 12%
Raw squid tentacle 4-6cm 18%
Raw squid strip 4-6cm 35%
surimi 3-5cm 10%
Common name: Cocktail fruit de mer
Squid Tube:U3, U5, U7, U10, 10/15,IQF or BQF, tip on/off, first ring on/off, boneless, skinless, wing off, treated, 70%-100% Net Weight
Latin name: Todarodes pacificus; Illex argentinus, Dosidicus Gigas, Ommastrephe bartrami
squid rings
Squid T+T
Calamari,
Breaded calamari
Pacific squid is one of the most economically productive cephalopods in the world. It is mainly produced in the sea of Japan and the sea area around the Japanese archipelago.
Illex argentinus belongs to Cephalopoda, squid family. It is mainly distributed in the continental shelf and continental slope of the southwest Atlantic Ocean. It has been developed by fishing vessels of Japan, South Korea, China, Argentina and other countries, with an annual maximum output of 1 million tons. illex argentinus is mainly used for fresh food and can also be made into dry products. illex argentinus is caught in the southwest Atlantic Ocean, one of the most important cephalopod fishing areas in the world, from December to July. illex argentinus is smaller, more compact and tastes better than dosidicus gigas, but it is also more expensive due to its lower yield.
Dosidicus gigas is produced in the Southeast Pacific, so it is also called South Pacific squid. Dosidicus gigas can be caught all year round, because it belongs to cold water squid, so its fishing peak season appears in September, October and November, during which large-scale fishing will occur. The main fishing method of Dosidicus gigas is hook fishing.
Ommastrephe bartrami belongs to Cephalopoda, dibranchia, lanceolata, open eye, squid family, squid subfamily, squid genus, for the characteristic species. At present, the sea area where Ommastrephe bartrami is exploited in large scale is mainly in the North Pacific Ocean, and the production of Ommastrephe bartrami is less. squid tubes for Ommastrephe bartrami products are similar to squid tubes for dosidicus gigas products, slightly better than dosidicus gigas in taste, of course, there is almost no difference after chef cooking.
scallop meat roe on,roe off, size 30-40, 40-60 pcs per kg
Latin name: PATINOPECTEN YESSOENSIS
Noix de Saint Jacques
JAPANESE SCALLOPS
The Japanese Hokkaido scallop fishery (Patinopecten yessoensis) was first started in the 1800s. Like the U.S. scallop, the Japanese scallop ranges in larger sizes from 9-12/lb., 16-18/lb., 18-22/lb. and 23-28/lb.
Yesso scallops are developed in shallow bays and inlets along the coast from 1 - 6 miles offshore and in waters that are 48 to 164 feet deep. Wild juvenile scallops or spat are planted in specific areas of the ocean floor; they are planted at different times to ensure a consistent harvest. Most of the scallops planted this way are harvested by dredge. Scallops are also grown using the off-bottom method with suspended lantern nets. Scallops of marketable size 3.9" (100 mm) are available for harvest in year 2-3, earlier in more favorable conditions of food supply and temperature.
The Japanese Scallop Fishery is managed by The Department of Fisheries and Forestry of the Hokkaido Prefecture. Today, because of successful sustainable fishing practices, the fishery is the world's largest scallop fishery. The Japanese Scallop Fishery achieved MSC certification in 2013.
lightly salted atlantic cod fillets 500-1000g, 1000g+ skin-on PBI 11kg/ctn in bulk, 35% glazing
Latin: Gadus morhua
Pacific cod (Gadus macrocephalus), also Known As Cod, Alaska cod, Gray cod, True cod
Product types:
- IQF fillets, loins, portions and tails
- IQF lightly salted loins and fillets
- Dry and wet salted
- Interleaved fillets
- Blocks
Pacific cod has moist, firm fillets, a distinctive large flake and a slightly sweet flavor. Unlike Atlantic cod, the Pacific cod is smaller in size and brighter in color. Pacific cod are found in the coastal North Pacific Ocean, from the Bering Sea to Southern California in the east and to the Sea of Japan in the west. Pacific cod have a relatively short life less than 20 years.
Atlantic cod is one of the most well-known fish species in the world. It is known for its firm white meat and high nutritional values. The characteristics of the Atlantic cod are spotted skin, whit a distinct white lateral line running from head to tail.
Season seaweed from China. retail bag 250g, 500g, 1kg.
product of China
French name: Salade d algues fine
