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!
frozen seabass fillets, skin on or skinless, boneless, PBO or PBI, size 3/5,5/7,7/9,9/11oz
Supplier: Frozen seafood, frozen fish fillet, breaded seafood, salted fish, , seabass fish, seafood mix, squid tube, mahi mahi fillet, john dory fillet, red gurnard fillet, blue swimming crab
Contain nutrition such as omega 3, iodine, iron, magnesium, taurine, selenium, figured, DHA and EPA, the fish could prevent lowering high blood pressure, increase intelligence level for infants, reduce the production of inflammatory particles, prevents wrinkles and keep skin fresh, maintain eye health, maintain hearth health and help digestion. Method of Cooking: Fried, Grilling, Deep-frying. Roasting, sauting, Boiled, Baked, Shallow-Frying. Size 220 up
Supplier: Pacific mackerel, horse mackerel, mullet, tilapia, pomfret, catfish, squid products, john dory fillet, red gurnard fillet and so on
Pangasius/Basa/Catfish/Dory Fish Fillet Non Blood Line Glazing 20% Glazing : 20% Size : - 4pcs/Pack - 3pcs/Pack - 200-300 - 300-400 - 400uo Packing : 1Kg x 10 Pack
Type: Fillet, Whole Round, HGT, Steak, Cube, Portion NW: 80- 100% Packing: IQF
Pangasius/Basa/Catfish/Dory Fish Fillet Non Blood Line Glazing 40%-50% Glazing : 40%-50% Size : - 4pcs/Pack Packing : 1Kg x 10 Pack
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
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.
