Rich in Protein: Milkfish is a good source of high-quality protein, essential for muscle growth, repair, and overall body function. Omega-3 Fatty Acids: It contains omega-3 fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which are beneficial for heart health, brain function, and reducing inflammation in the body. Vitamins and Minerals: Milkfish provides essential vitamins and minerals such as vitamin D, vitamin B12, calcium, phosphorus, and selenium, all of which contribute to overall health and well-being. Low in Mercury: Compared to some other types of fish, milkfish tends to have lower levels of mercury, making it a safer seafood option, especially for pregnant women and children. Boosts Immunity: The vitamins and minerals present in milkfish, such as vitamin D and selenium, help support a healthy immune system, protecting the body against infections and illnesses. Supports Bone Health: The calcium and phosphorus content in milkfish is beneficial for maintaining strong bones and teeth. Promotes Heart Health: The omega-3 fatty acids in milkfish can help reduce the risk of cardiovascular diseases by lowering triglyceride levels, improving blood vessel function, and reducing inflammation in the body. Improves Brain Function: The omega-3 fatty acids DHA and EPA found in milkfish are important for brain health and cognitive function, supporting memory, concentration, and overall brain performance. Skin Health: The omega-3 fatty acids and vitamin D in milkfish may contribute to healthy skin by reducing inflammation and promoting cell regeneration. Incorporating milkfish into your diet can provide a variety of health benefits, making it a nutritious choice for seafood lovers.
Reef fish and pelagic fish, frozen fillet, frozen wggs, frozen head gutted., king snapper, red snapper, emperor, sweetlip, barramundi, mahi mahi, cobia, king fish / spanish mackerel, Indian mackerel short mackerel, king snapper fillet, barramundi fillet, emperor fillet, king fish / spanish mackerel loin fillet, cobia fillet, mahi mahi fillet, rastrelliger kanagurta, rastrelliger brachysoma.
Local fish .
One Finled Scad, Russels Scad, Shortfin Scad, Rainbow Runner, Yellow-Strips Trevally, Hardtail Scad, Striped Mackerel, Short Mackerel, Mackerel Tuna, Albacore Tuna, Skipjack, Longtail Tuna, Yellowfin Tuna, Narrow-barred, Indo-pacific saifish, Military seapike, Mahi- Mahi, Sword Fish / Fish Belt, White Pompret, Black Pompret, Barramundi, Red Snapper Fish, Yellowscale Parrot, Humback Grouper, Coral Hind, Warsaw grouper, Talang Queenfish, Squid, Cuttlefishes, Octopus, Vannamei, Moreton bay bug, Ornate Spiny Lobster, Mud spiny lobster, Green Spiny Lobster, Rock Lobster, Brown Rock Lobster, Pronghorn spiny Lobste,
Frozen tuna, frozen skipjack, frozen mahi.
Seafrozen loligo, land frozen loligo, dried lizard fish, frozen squid, dried seafood, white pomfret, blue swimmer crab (male), king fish (aa), frozen peeled shrimp, frozen slipper lobster tail, dried lizard fish, moisture 25%, frozen dried anchovies, spanish mackerel, frozen brown croaker fillet, layang biru , squid, skipjack tuna, sardine, ribbon fish and so on.
Fresh, frozen and dried seafood.Seafood
Octopus, squid, skipjack tuna, yellowtail fish, glider fish, mackerel tuna , sardine, grouper, red grouper, red snapper.
Local fish .
Betta ornamental fish .
Baby tuna, black tiger prawn, black pomfret, baby octopus,barramundi, clams, crabs, cuttlefish, crawfish, dry squid , emperor fish, eel fillet , fillet fish, fish egg, frozen fish, fresh fish, grouper,fillet,green clams hlso prawns, hoso prawns, halibut, half shell scallops indian mackerel, kingfish, king fish , kurisi ,kerapu , lobster, mackerel,mahi mahi, mantis , marlin , manyung , steak , mud crabs, milkfish, octopus, prawns,pre cooked, pdto ,pto , prawn , pomfret ,pompano , parrot fish , precooked tuna, precooked skipjack ribbon fish, red grouper, black grouper, red snapper scallops, skipjack, slipper lobster, squid , squid ring , spanish mackerel, seer fish , shrimps , snapper , seafood , sunu. seabass , stingray, sea cucumber,shell , starry triggerfish,scampy tilapia, tenggiri ,tuna,tuna saku, tuna loin, tuna steak,tiger prawn vannamei, white pomfret,white prawn , white clams , yellow tail.Sourced
All fisheries product, specialized in pasteurized crab meat (blue swimming crab), fish.
Frozen shrimp, frozen fish, frozen cephalopod.
Frozen fish.
We Available Product: Frozen Flying Fish (12kg/Block) Salted Frozen Flying Fish Roe 11kg/ Carton Dried Flying Fish Roe 10kg/Carton Min 10MT /payment by L/C // TT CV. Atops ( Atops Indonesia ) Exp.Dried Flying Fish Roe: 10 kg / carton box = 5 pack plastick bag 2 kg/ pack plastick bag. 1x20â??FCL = 10 MT
Welcome your order for Ribbon fish whole. Size 100/200,200/300,300/500,500/700,700/1000 Process in Iqf and block Indonesia origin Min order 1 x 40 fcl Price $ 2.00 If any interested pls contact me asap. R L U. Seafoods
Cutting Method : Fresh hand cut Grade : Grade A (sashimi grade) Ingredient : Carbon Monoxide (to promote color retention) Color : Cherry Red Product Dimension : Minimal Diameter of end loin 8 cm Product Size : 3-5 lb/pc and 5-8 lb/pc Freezing method : IQF, IVP Weight/MC : 1 x 22 lb
Cutting method : hand cut from fresh tuna Grade : good for raw consumption, no tendon meat, no broken meat Ingredient : Carbon Monoxide (to promote color retention) Color :cherry red, uniform color Product Dimension : regular cube cut 1-2 cm, Freezing method : IQF per bag End product temperature : -18 degree celcius or lower Self live product : 24 months from production date Weight/MC :11 x 1 lbs per inner carton, 22 lbs per master carton
Product Specification Processing method : Fresh cut, meat separator, and grinding machine Grade : good for raw consumption, NO HARD TENDON MEAT Ingredient : Carbon Monoxide (to promote color retention) Color : LIGHT RED, UNIFORM COLOR Freezing method : IQF per bag End product temperature : -18 degree celcius or lower Self live product : 24 months from production date Weight/MC :11 x 1 lbs per inner carton, 22 lbs per master carton
Product Specification Cutting Method : Fresh hand cut Grade : Grade A (sashimi grade) Ingredient : Carbon Monoxide (to promote color retention) CO treatment method : Spray Gas, kept 2x24 hours in the chilling room at temperature 0-3.3 degree celcius Color : Cherry Red (AAA grade, AA grade) Product Dimension : M (Length : 18-20cm, Width : 5-8) L (Length : 19-20cm, Width : 8-14 cm) Freezing method : IQF, IVP End product temperature : -18 degree celcius or lower Self live product : 24 months from production date Weight/MC : 2 x 11 lb 11 lbs per inner carton 22 lbs per master carton
