Fresh Frozen Ribbon Fish

Size 100-200, 200-300, 300-500, 500-700, 700-1000, 1000up Processing Way Frozen(BQF) Shelf Life 12 Months Under -18 Degree

Packing : Block 1x10Kg Grade : 100/200, 200/300, 300/400, 400/700,700 Up

Ribbon Fish (Lepturacanthus savala) A pelagic fish they are named so because of their slim shape. The Ribbonfish has a long compressed body which is tape-like and has a short head. There is no anal fin and the dorsal fin extends till the tail of the fish. The pectoral fins of the ribbon fish are small while the pelvic fins may comprise of one ray only. If there is a caudal fin present than it has two fascicles of rays out of which the upper one is prolonged and moving outwards. Ribbon Fish has all the characteristics of fishes which occupy the lower depths of water. Their fins and the membrane that connects them are considered to be quite delicate. In some of the young ribbon fishes, the fin rays are quite elongated and they are often accompanied by appendages. Specimens of the ribbon fish have been found in the Atlantic, the Mediterranean, the Bay of Bengal, at Mauritius, and in the Pacific. In England, the north Atlantic species has been given the name dealfish. The length of the ribbon fish may range from 5 to 8 feet but occasionally it may reach up to a size of 20 feet. PACKING Block 1x10Kg GRADE 100/200, 200/300, 300/400, 400/700, 700 Up

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

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.