Hake is a predatory fish with a long, rounded body, silver skin and delicious white flesh. Stocks are at a sustainable level in the UK, making hake a great alternative to cod. The Cornish hake gill net fishery was certified by the Marine Stewardship Council (MSC) as a sustainable fishery in June 2015. In the past, hake was a primarily southern European fish, but global warming has meant that this fish has migrated north. Whilst a large proportion of our catch goes to Spain, Portugal and Italy, the domestic market is growing. Its shape makes hake great for cutting into steaks. The flesh is quite soft, but firms up on cooking has a good flavour and is well worth trying. For an alternative to battered cod, try deep-frying hake fillets dipped in a light tempura batter.
Name: Leather Jacket Fish / Unicorn Fish Scientific Name: Aluterus Monoceros Origin: India Presentation: Whole Round, HGT, Fillets India Origin: Whole Round, HGT Sizes: 100-200, 200-300, 300-500, 500-700, 700-1000, 1000 grams up Season: August to April Freezing Methods: IQF Packing: Packed in cartons Fillet Sizes: 4-6, 6-8, 8-10, 10-12, 12-16 oz Season: August to April Freezing Methods: IQF Packing: Packed in cartons
Description Product name Fish Minimum quantity 20 kg Product type Overlaid Country of origin Spain The amount of product glaze 0 % * The information in the table is for general purposes only. Please contact our sales team for more details. Hake is a large and very predatory fish. Its body is elongated, covered with small scales. The muzzle is long, flattened from above. The mouth is wide, there are many sharp teeth in the jaws. They grow a little longer than a meter and can weigh about 15 kg. Pike belongs to the category of lean fish. The fish contains only 2-3% fat, about 84 kcal per 100 g, making it suitable for diet food. Pike can be prepared in many different ways â?? stewed, fried in a pan or in the oven. Very tasty pike baked in foil with vegetables and mozzarella cheese. This fish is best served with loose cooked rice. A piake is very often used to make fish fingers or crab sticks. It can even serve as a medicine â?? if you suffer from scabies, boil pike and put a piece of cotton soaked in its decoction on the painful area several times a day.
Catch Area: Mediterranean sea Catch Date: Mid Of November
Catch Area: Mediterranean sea Catch Date: Mid Of November
Catch Area: Mediterranean sea Catch Date: Mid Of November
Catch Area: Mediterranean sea Catch Date: Mid Of November
Catch Area: Mediterranean sea Catch Date: Mid Of November
Type dried fish maw of Siluro dried fish maw of Seabass dried fish maw of Chiarela Corvina dried fish maw of Dorado dried fish maw of Silver and dried fish maw of Bagre Size All sizes Weight Siluro 5 to 15 units per kilogram SeabassCorvina 60 to 95 units per kilogram SilverDorado 50 to 85 units per kilograms Bagre 90 to 130 units per kilograms Shape Open in natural shape Packing 5 or 10 kg in box carton Fish maw is the air bladder in a fish Highprotein lowfat food Has a tonic value Good for nourishing and skin
Size: 200-300/300-400/400-500/500-600/600+GR Product Form: Whole Round/ HGT Pack: 10 kg Box; To order Catching Season: Year-round, except March and September Fishing Area: FAO 87 Wild Caught Pacific Ocean Country of origin: Ecuador, Peru
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.
Frozen Horse Mackerel Fish with Good Price Product name: Frozen Horse Mackerel: +Type: whole +Net weight: 90% +Glazing: 10% +Packing: 10kgs bulk/ carton +Size: -2/4
una Yellowfin Tuna Fish Hot Selling Frozen On Board Fresh Frozen Whole Fish YELLOW FIN TUNA 4kg/10k Latin name Thunnus albacares Specification 750-1800,1800-3400,3400-10000,10000-25000,25000-40000 & 40000g up Freezing process IQF Freezing type Sea frozen
Whole Round Frozen Sardine Fish ( SARDINA MELANOSTICTUS ) 1. Product name: 10-12pcs/kg size of frozen sardine fish in new 2. Size:6-8,8-10,10-12,15-20,20-25,25-30,30-35pcs/kg 3. Packing:10kgs/carton
Name and Scientific Names Red Snapper Lutjanus Purpureus BLiner Vermilion Snapper Rhomboplites Aurorubens Lane Snapper Lutjanus Synagris Mutton Snapper Lutjanus Analis Yellow Eye Snapper Lutjanus Vivanus Yellowtail Snapper Ocyurus Chrysurus Origin Brazil Venezuela Presentation Headon Gutted Gilled Scaled Brazil Venezuela Origin Headon Gutted Gilled Scaled Sizes 05075 0751 115 152 23 34 lbs Season Season varies depending on the fishing area Freezing Methods IQF Packing Packed in cartons
Name: Tilapia Scientific Name: Oreochromis Niloticus Origin: Panama Presentation: Headon Gutted Gilled Scaled Panama Origin: Headon Gutted Gilled Scaled: 350/550, 550/750, 750+ grams Season: Available all year round Freezing Methods: Block, IQF Packing: Packed in cartons
Catch Area: Mediterranean sea Catch Date: Mid Of November
Catch Area: Mediterranean sea Catch Date: Mid Of November
Catch Area: Mediterranean sea Catch Date: Mid Of November
Catch Area: Mediterranean sea Catch Date: Mid Of November
