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!
Supplier: Fresh, frozen and smoked salmon, frozen fillets, shrimps, crustaceans, osaki suisan surimi crab sticks, fresh plaice, dover sole, turbut, oysters, cod, saithe, redfish (loins, fillets), frozen light salted cod, sea bream, sea bass and nile perch.
Services: Export
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 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.
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.
Supplier: Frozen fish and fish products, fish fillets, also smoked and salted fish products in vacuum such as salmon, trout, cod, cod liver, haddock, redfish
Supplier: Fresh Filleted Cod, Cutfish, Saithe, Redfish And Plaice.
Supplier: Frozen fish fillets like apo, hake, redfish, cod, salmon, mackerel, john dory, mahi-mahi fillets, squid products like squid tube, squid ring, squid flowers, salted fish fillets like apo, cod fillets, blue swimming crab, clam, scallop
Frozen Alaska Pollock Loins 120-160g Iqf Skinless Pbo, Msc Glazing 20% 80% Nw , Chemical Free 5kg/ctn in bulk, or in retail bags
Frozen Pacific Cod Loins 140-160G IQF SKINLESS PBO, MSC GLAZING 20% 80% NW , Chemical Free, 5kg/ctn in bulk
