Mackerel is a popular fish for smoking, thanks to its strong flavour and oily texture. While many types of fish can be smoked, mackerel is a great choice for a few reasons. Firstly, mackerel is often readily available, especially during its peak season when it is running. In many coastal areas, mackerel can be found in abundance, and fishermen often catch more than they can use. This makes it an affordable and sustainable choice for smoking.
Wild salmon roe is prized across cultures worldwide for its flavor, texture, and nutritional qualities. About 70 percent of wild Alaskan salmon roe is exported to Japan as sujiko, which are skeins of salmon eggs that are still clustered in their sac membrane, packed in salt, and sold for sashimi, sushi, and rice bowls.
we can produce any kind of smoked product as per you specification . see below option - Smoked salmon skin off - smoked salmon skin on - smoked salmon skin on D cut - smoked salmon Balik - smoked salmon Gravadlax
Salmon Fillet Skin on Frozen
Fish.
Pangasius Maw Catfish Maw Seabass Maw.
Fish.
Available caviar (beluga, royal beluga, ossetra, sevruga.)n (50gm/125gm/250gm/500gm/1000gm). everyday delivery. delivery to hotels, restaurants, catering, yachts, private jet, private home, private party. eco friendly production. custom labels on large orders available. worldwide shipping..
Fresh fish.
Fish maw and nike perch .
Dried anchovy.
Bulga caviar.
Dry anchovy and sprat fish.
Fresh Fish, Frozen Fish, Dry Fish.
Fish.
Frozenfish, ribbon fish, rohu, mirgal, hilsah.
Frozen Snakehead Fish.
Ribbon fish.
Dried anchovy, dry anchovy, dry sprats.
Ribbon fish, cuttle fish, and other frozen fishes.