Size : 4/6 oz - 14/up oz
this lizard fish dried , head is cut and cleaned and it is kept for dry for 3 to 4 days ,full hygiene conditions
Pseudacanthicus L25 / L24/ L160/ L97/ L185/ L273
All Corydoras
Crenicichla, all type
WholeSale Delivered fresh by the case to your city or door in one day. We have a seafood plant in Washington and have our products packed fresh, crated, and shipped to you within one day - not frozen, but fresh. Our Green and Red Uni Roe comes from BC Canada, Northern Washington, and Alaska. We have green and red Sea Urchin Roe ready to ship anywhere in the world. Price listed does not include shipping which is extra and depends on location. Details: 48 trays to a case - 9.6 KG
All sourced directly from japan.
We supply forzen baby cuttlefish whole cleaned ( sepiella spp ), size 20/40, 40/60, 60 up.
Raw Fish For Sale In Bulk From Andaman Sea 3
1. Latin name: macruronus novaezelandiae 2. Size: 500-1000g, 1000-2000g, 2000g+ 3. Processing : iqf 4. Glazing:5%glazing , 10% glazing or depends on clients’ requirements 5. Packing :1kgx10 or depends on clients’ requirements 6. Quantity: 1*40 fcl=22-26 mt 7. Loading port: china 8. Delivery time : within 45 days after getting purchase order 9. Supply ability:500 ton/tons per year 10. Payment terms : l/c, t/t
Origin and production ----> Tuna meal is a special flavor fish meal that is made from well-selected tuna offal from cannery plant. The product is cooked and dried under optimal condition by rotadisc stream dryer process, then ground at low temperature to ensure the highest stand of quality of the product.... Benefits-----> Tuna meal is produced from pure tuna species providing a full range of amino acids and essential fatty acids. It contains a high omega-3 fatty acids, particularly, dha, which works as immune enhancer for young animal and aquaculture feeding. It is a special unique palatability of tuna flavor and provides good balance of calcium and phosphorus.... Packings--> 25 kg paper bag , 50 kg pp woven bag , & 1, 000 kg pp jumbo bag ...
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
