3 pounds croaker, cleaned 1 cup yellow cornmeal 11/2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon celery salt 1/2 teaspoon pepper 1/4 teaspoon dry mustard 1/4 teaspoon onion powder 3 teaspoons lemon juice 1 cup milk Bacon fat for frying or substitute your favorite oil Lemon wedges for garnish Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges. Serves 6.
8 tablespoons melted butter 1 pound Wanchese Scallop Medallions™ 1/4 cup of seasoned bread crumbs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon parsley 2 cloves garlic, chopped 2 tablespoons grated parmesan cheese Preheat oven to 400 degrees F. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops. Bake in preheated oven until scallops are firm, about 20 minutes. Serves 2.
8 oz uncooked fettucine pasta 5 tablespoons olive oil 1/4 cup onion, chopped Salt and pepper to taste 3 teaspoons grated parmesan 2 tablespoons of pesto 2 cloves garlic, chopped 1/4 cup green bell pepper 3 teaspoons dry white wine 3 teaspoons lemon juice 8 oz of Wanchese Bacon Wrapped Scallop Medallions™ Cook pasta in a large pot of boiling water and drain. Stir in pesto sauce and 2 tablespoons of olive oil. Meanwhile in a large skillet sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper. Cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste. Add scallops and simmer for 2 to 3 minutes. Toss the pesto pasta and scallop sauce together. Sprinkle with grated parmesan cheese. Serves 2 or 3.
8 ounce uncooked linguine 14 ounce crushed tomatoes in puree 8 ounce Wanchese Bay Scallops 1/4 teaspoon hot red pepper flakes 2 tablespoons fresh chopped parsley 1/2 teaspoon dried oregano 1 teaspoon dried basil 2 cloves garlic finely chopped Salt and pepper to taste 1/4 cup grated parmesan cheese Prepare pasta according to package directions. While pasta is cooking, add tomatoes to large sauce pan until simmering. Add scallops and garlic, simmer in sauce for 3 to 4 minutes. Stir in red pepper flakes, parsley, oregano and basil. When pasta is done drain well. Toss pasta with sauce. Season to taste with salt and pepper. Top with parmesan cheese and serve immediately. Serves 2.
8 ounces pasta or rice 1 tablespoon unsalted butter 1/2 cup onion finely chopped 1 cup dry white wine 2 tablespoons white wine vinegar 3/4 cup heavy cream 1 tablespoon finely chopped parsley Salt and pepper 1/2 pound Wanchese Sea Scallops Cook pasta or rice according to directions. In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice. Serves 2.
Hi, my name is Diego Bellafiore and I represent a small fishermen cooperative in Bissau, we are able to provide upon request mullet roe of excellent quality. I would like to point out that currently we do not have the certification in order to export to the European Community.All buyers interested in cooperating with us are welcomed.
Fish Meat, fruits We are australian based company. We are processor and supplier of fish, fruits and vegetables, meat, sweater, garments and so on. If you have any enquires please contact with us. Thank you Standered packing/as per buyer's requirments
Canned Sardine and Mackerel Media Soya Bean Oil, Sunflower Oil, Brine, Tomato Sauce, Tomato Sauce With Chilli Type Of Can : Club Can, Round Can, Oval Can, Jitney Net Weight : 50x125 g., /Club can/ 2,500 ctns. per 20' FCL. 100x155 g./Round can/ 1,000 ctns. per 20' FCL. 48x200 g.,/Round can/ 1,700 ctns. per 20' FCL. 24x425 g.,/Round can/1,700 ctns. per 20' FCL. 48x215 g.,/Oval can/1,700 ctns. per 20' FCL. 24x425g.,/Oval can/1,700 ctns. per 20' FCL.
Dried Anchovy 10-15 kgs/carton or as per customer’s requirement
Product name:Dried bombay duck fish Latin name: Harpodon nehereus Size:12 cm up (depend on with or without head or tail) Methods:dried Packing:1kg/package, 10kgs/carton or as per customer’s requirement Origin:Vietnam Peak season:November to February of next year
Name : Pangasius HGT Science name : Pangasius hypophthalmus Ingredient: Pangasius Size: 800-1000, 1000-up Packing: Bulk or depend on customers Certificate: ASC, BRC, ISO, HACCP, HALAL, GLOBAL GAP Size: 800-1000, 1000-up Packing: Bulk or depend on customers MOQ : 1 x 20ft
Name : Pangasius Fillet Untrimmed Ingredients: Pangasius Size: 170g-220g, 220 up Packing : 1kg/bag x 10/ctn or 10 kg bulk or interleaved 5 kg/block x 2/ctn or depend on customers Certificate: ASC, BRC, ISO, HACCP, HALAL, GLOBAL GAP Size: 170g-220g, 220 up Packing : 1kg/bag x 10/ctn or 10 kg bulk or interleaved 5 kg/block x 2/ctn or depend on customers MOQ: 1 x 20ft
Name : Pangasius Whole Round Science name : Pangasius hypophthalmus Ingredient: Pangasius Size: 800-1000 g, 1000g-up Packing: Bulk or depend on customers Certificate: ASC, BRC, ISO, HACCP, HALAL, GLOBAL GAP Size: 800-1000 g, 1000g-up Packing: Bulk or depend on customers MOQ : 1 x 20ft
Name : Pangasius Fillet White Well Trimmed Ingredient: Pangasius Size: 120-170g, 170-220g Packing: 1kg/bag x 10/ctn or 10 kg, bulk or interleaved 5 kg/block x 2/ctn or depend on customers Certificate: ASC, BRC, ISO, HACCP, HALAL, GLOBAL GAP Size: 120-170g, 170-220g MOQ: 1 X 20FT
currently taking orders for glass eel s(eel fry) that will deliver in 4-5 weeks.
we sell live glass eel (anguilla rostrata) from us (gulf of mexico mar-may) and canada (new brunswick apr-jun) capable of delivering over 15,000 kg in season from the said places.
We sell live eel (anguilla rostrata) from us (gulf of mexico)mar-nov and canada (new brunswick) apr-dec capable of delivering over 3,000 - 4,000 kg per week must take all sizes 150g -up (no sorting).
Sting Ray Fillet. Volume : 4,000 - 5,000 tons finish product per year Main of Markets : European, Korea, Singapore, Australia, Japan, China, Asia. We always well come the importer, distributor in domestic and foreign contact with us.
