I can offer fresh oysters farmed in France (Arcachon near Bordeaux), sizes from 5 up to 1. Shipment by air from Paris
100% made from cow's milk General Specifications FINISHED PRODUCT ANALYSIS: A. Moisture 45 - 50% B. Fat on Dry Basis 30 - 44.5% C. Salt 1.5 up to 2% D. pH 5.1 5.4 E. Color Creamy White MICROBIOLOGICAL STANDARDS: A. Coliform/gm < 500 cfu per gm B. E. coli/gm < 10 cfu per gm C. L.monocytogenes Negative D. Salmonella Negative E. Staph coag Negative F. Yeast & Mold
Length : 30 - 45cm Thickness : 2.5mm up Moisture : 13.5% max
Length : 30 -45cm Thickness : 2.5mm up Moisture : 13.5% max
Length - 4-6 cm, 6-8 cm, 8 cm up Width - 4cm up Moisture - 13% max Color - natural Type - untrimmed or trimmed Shelf life - 2 years
100% machine flayed Weight: up to 12 kgs Average weight: 6 to 8 kgs Selection: 80% A, 20% B
Moisture : 13,5% max Admixture : 1% max Flower size : 2.5 cm up (80% min) Broken : 7 % max
Moisture : 13,5% max Admixture : 1% max Flower size : 2.5 cm up (80% min) Broken : 7 % max
Contains omega-3 (up to 12%) and omega-6 (up to 19%), eicosanoic acid (up to 14%), erucic acid (up to 50%), oleic acid (up to 30%). Contains vitamin complex: group B vitamins, vitamins E, K, D, A, P. Helps to stay away from coronary heart diseases It can be used as an antibacterial oil Helps to detoxify human body Helps to reduce hair fall through improved blood circulation if it is massaged on scalp Stimulates digestion, circulation and excretory system It can be used as an irritant for stimulating sensation in senseless organs and muscles. Irritants are also useful for driving up muscles. Helps preventing fungal growth, thus it can be used as anti-fungal Helps in winter for making body warm and
Our logs are generally Technique for Drying: KD/AD Dry Highlights: No Knots, No spoiled, No openings, and No breaks Dampness Content: 8-18% Quality: A/AB/ABC Length: 1000 mm and up Width: 50 mm and up Thickness: 18mm and up Likewise we can supply base on customer Dimension of the length, width and thickness
Size 1000g up Method of catch Sea Caught Net weight: A 100% N.W. B 90% N.W. 10% Glazing C 80% N.W. 20% Glazing Processing I.Q.F
Available Size - 5 kg up Freezing Way - Sea frozen, IQF Catching Way - Jigger Catch Packing Way - in bulk Glazing - 100% net weight 1 x 40'FCL, loading with 25,000kgs
2-4 oz (56-110g) packed 10/5/50 lbs 4-6 oz (110-170g) packed 10/5/50 lbs 6-8 oz (170-227g) packed 10/5/50 lbs 8-10 oz (227-283g) packed 10/5/50 lbs 10 oz up (283g-up) packed 10/5/50 lbs
2-4 oz (56-110g) packed 10/5/50 lbs 4-6 oz (110-170g) packed 10/5/50 lbs 6-8 oz (170-227g) packed 10/5/50 lbs 8-10 oz (227-283g) packed 10/5/50 lbs 10 oz up (283g-up) packed 10/5/50 lbs
Color: typical, without oxidation Aroma: typical of strawberry Taste: typical of strawberry Consistency: Firm Foreign materials: Animal (insects, worms, larvae): - not permitted Vegetable: calyx or fragment - up to 3mm max./1 kg fruit Stalks or fragment - up to 3mm max./1 kg fruit Leave and stalk
Color: typical, without oxidation Aroma: typical of strawberry Taste: typical of strawberry Consistency: Firm Foreign materials: Animal (insects, worms, larvae): - not permitted Vegetable: calyx or fragment - up to 3mm max./1 kg fruit Stalks or fragment - up to 3mm max./1 kg fruit Leave and stalk
1. Grade: A 2. Size: 120/170, 170/220, 220/280, 280 up (gr/pc).. skinless, boneless, White/light pink/light yellow meat, Untreated/well-trimmed, fat off/on, red meat off/on, belly off.
Size - 500-700g,700g up Production - W/R,WGS,WGGS Method of catch - Breed Net weight: A 100% N.W. B 90% N.W. 10% Glazing C 80% N.W. 20% Glazing D Based on customer's requirements Processing - I.Q.F or B.Q.F
Size - 500-700g,700g up Production - W/R,WGS,WGGS Method of catch - Breed Net weight: A 100% N.W. B 90% N.W. 10% Glazing C 80% N.W. 20% Glazing D Based on customer's requirements Processing - I.Q.F or B.Q.F
Scientific Name - Thunnus albacores Size - 25 kg below, 25-40 kg, 40 kg up Type of product - Whole frozen fish Freezing Way - IQF, ordinary temperature or ultra low temperature Glazing - 10%,20% etc. or as client's requirements
