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Anjou Pear Bosc Pear Packham Pear Starkrimson Pear

Product Details Certification ISO-9001: 2008 Part Paws Temperature Temperature: (- 35 C) Temperature Of Warehouse: (- 17 C) During Transport Temperature: (- 15 C) Pack Quantity 1kg Shelf Life 12-24 months Packing Material Packed in Plastic Bags Additional Information Packaging Details Packing:27 MT and 1350 Cartons in 40ft Container. Halal Frozen(2 X 10) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form& OR Packing:27 MT and 1350 Cartons in 40ft Container. Halal Frozen(4 X 5) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form Weight Per Piece   30g -55g each size per piece 12 cm- 16cm Temperature   (- 35 C)Temperature of warehouse   (- 17 C)During transport Temperature   (- 15 C)Percentage of Broken bones   maximum 3% broken bone Black spots   maximum 2% black pad or ammonia bus Smell   No bad smell Moisture   Moisture content less than 3%Feathers off No bruises No excessive blood or blood stains Outer yellow skin off Well clean, washed & fresh Outer hard nail off Packing 27 MT and 1350 Cartons in 40ft Container. Halal Frozen(2 X 10) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form OR Packing â?? 27 MT and 1350 Cartons in 40ft Container. Halal Frozen(4 X 5) Poly Bag, 20 Kg. Carton box, poly bag / carton box No water retention Freezed in block form Delivery Terms CIF Basis Delivery time   14 days

A beautiful dark blue crustacean that commands a very high price. The claw and tail meat of lobster is considered a delicacy.  Female lobsters with eggs (berried hens) are protected under the law and fisherman have to put them back in the water, so you can enjoy lobsters all year round. The method through which lobsters are caught is sustainable, as potting is a selective, low impact fishery. There is much debate as to the most humane method of cooking live lobsters. It is recommended that they are first wrapped in a wet cloth and placed in the fridge to render the lobster unconscious in a sleep state (torpor). Before boiling, drive a sharp pointed knife through the cross on the head. This method both prevents suffering and ensures the meat stays tender.

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.

Product Details Certification ISO-9001: 2008 Part Feet Average Weight of Feet 40 -60 grams/piece Average Length of Feet 12 â?? 18 cm /piece Shelf life 12-24 months Specifications â?? Appearance Requirement : Clean No Feathers No Bad Smell No Blood No Black Pad No Bruise No Chemical Burns Broken Bones Less than 3% Moisture Less than 1% Chicken feet pad retained and without damage Frozen Requirement : Blast Frozen at -40o C Stocked at -18o C Package Requirement : Packing carton contains 4 poly bags x 5kg/per bag=20kg/per carton Total 27 MT of frozen chicken feet using 40 high-Q container stored at -18o C Processed Grade A Frozen Chicken Feet

Product Details Shelf Life 12-24 months Pack Quantity Available 800- 2200 Grams Packing Material Packed in Plastic Bags Additional Information Payment Terms T/T Packaging Details Poly bag / carton box of 10 kg. Containing 10 eviscerated Chicken Individual Warped Packed. (external shrink pack). Details : Well Dressed and cleaned, With or without skin. No bruise, No Blood, No bad smell, No feather No Broken bones, Dry, moisture less than 5%, 100%�  Fresh and Frozen Packing/Customer Preferred Labeling is Accepted : Containing 10 eviscerated Chicken Individual Warped Packed. (external shrink pack).

Product Details Certification HACCP, HALAL, ISO,SIF Shelf Life 12-24 months Part Leg Quarters Freezing Process BQF Packing Material Packed in Plastic Bags Pack Quantity 1kg Additional Information Payment Terms T/T Delivery Time URGENT Feather off- well cleaned and fresh- no bruises- no black pads or ammonia bus- no bad smells- no excessive blood or blood stains- moisture content is less than 3%

Fresh & Frozen Sheep Carcass

Beef Carcass & Cuts

Desi Chick peas: The Desi type is smaller in size, has a thick, dark colored seed coat and is either de-hulled and split or de-hulled and ground into flour. It can also be roasted and puffed after splitting. Desi Chick peas has high fiber content compared to the Kabuli variety, which has small, darker seeds and a rough coat, cultivated mostly in the Australia, Indian subcontinent, Iran, Mexico & Ethiopia. The Desi (meaning â??countryâ?? or â??localâ?? in Hindi) is also known as Bengal gram or kala chana. The Desi type is used to make Chana Dal, which is a split chickpea with the skin removed. Desi Chick peas are used mainly in dhal, sauces, puffed or ground into flour. It is widely used in Asian and African cuisines. Desi is likely the earliest form since it closely resembles seeds found both on archaeological sites and the wild plant ancestor (Cicero reticulate) of domesticated chick peas, which only grows in southeast Turkey, where it is believed to have originated. Desi chick peas have a markedly higher fiber content than Desi types have small angular seeds weighing about 120 mg, are wrinkled at the beak and range in color from brown, light brown, fawn, yellow, orange, black or green. They are normally dehulled and split to obtain dhal and are favored in India. It is mainly produced in Australia, Canada, Myanmar, Ethiopia, Tanzania and Malawi in Africa & exported to India, Bangladesh, Pakistan & Sri Lanka. Specification of Desi Chick Peas Properties Values / Limits Foreign Matter Max. 1% Green (Cotyledon color), Immature, shrunken, shriveled seeds Max. 3% Broken and Splits Max. 2% Damaged and Weeviled 3% (Weeviled 2% max.) Moisture 10% Varietals Admixture Max. 3% Processing The grades are Machine Cleaned, HPS (hand-picked and selected) Sortexed Storage Chick peas can be stored for 6-12 months, without exposure to heat, light and moisture.

Types Of Chick Peas Kabuli : Kabuli Chick peas sizes are 7, 8, 9 and 10mm and hence a very low glycemic index which may make them suitable for people with blood sugar problems. Kabuli Chick peas, which has lighter colored, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, also introduced during the 18th century to the Indian subcontinent. Kabuli (meaning â??from Kabulâ?? in Hindi, since they were thought to have come from Afghanistan when first seen in India) or safed chana is the kind widely grown throughout the Mediterranean. The Kabuli variety has a thin, white seed coat and it is relatively bigger in size than other variety. It is grown in temperate and sub-tropical regions. The Kabuli variety has a thin, white seed coat and it is relatively bigger in size than other variety. It is grown in temperate and sub-tropical regions. Kabuli have large, rounder seeds, weighing about 400mg. They are white to cream colored and are almost exclusively used whole. They are preferred through the Mediterranean region. Kabuli Chick peas is used mainly in salad bars, soups, snack food, vegetable mixes, or ground into hummus. It is widely used in Spain, Algeria, Pakistan, UAE, Saudi Arabia, Jordan, United Kingdom and Italy, Middle Eastern and Mediterranean cuisines. Specification of Kabuli Chick Peas Properties Values / Limits Moisture (V/W) Max. 12% Broken /Split / Insect Infested Max 2.0-2.5% Aborted / Green / Brown Seeds Max. 1.0-6.5% Stained Seeds Max. 0.5-6.5% Smooth Seeds Max. 0.5 6.5% Extra. Foreign matter (by weight) Max. 0.2%

Regular white garlics have been fermented to perfection to give you those rich, sweet and black cloves. Black garlic is sweet meets savoury, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, smooth texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Itâ??s made without additives and preservatives. â?? We offer the black garlic in two forms; 60g of black garlic cloves without peel in a sealed container. Individual unpeeled black garlic bulbs, approximately 50g to 65g per bulb.

The humble prawn is a well-loved crustacean. English prawns are caught using pots in estuaries and shallow bays across the EU, such as the small-scale prawn fishery in Cornwall. These taste great and are sustainable. Additionally, there are plenty of cold-water prawns on the market, which are wild caught in the cold and icy waters of the North Atlantic Prawns are firm and meaty in texture, with a distinctive, sweetish flavour. They taste wonderful in creamy, garlic pasta dishes and stir fries. Before cooking, many people prefer to remove the intestinal tract running down the back of the prawn, known as â??de-veiningâ??, but if youâ??re serving the prawns in their shells this isnâ??t possible. Do not toss the shells away and waste a good ingredient, as they make a flavorsome stock, perfect for a base flavour for soups or risottos.

A superb, readily available, sustainable fish that is amazingly underrated. Ranging in size from 200g to 800g, mackerel has a bullet-shaped body with beautiful iridescent silvery-blue skin and dark wavy stripes. Mackerel is a rich source of Omega-3 with greyish flesh and an incredibly rich, unbeatable flavour, which is best grilled or baked. Hand-line caught mackerel is the best choice. Any sauce should be sharp to complement its rich flavour: try gooseberry, sorrel, rhubarb, cranberry, redcurrant or mustard, but avoid anything creamy or buttery. Marinating in citrus juices is also good. Mackerel is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling. As with most oil-rich fish, it is good for smoking and makes a great pat

Squid has a firm texture and a strong flavour and range in weight from 100g to 1kg. Squid are popularly known as calamari. Once cleaned and prepared, the body (or tube) is great for stuffing and steaming or baking. Small whole squid can be grilled, pan-fried or griddled, while large squid can be opened out flat, scored and cut into pieces with the tentacles for stir-frying. Squid ink is widely used in making pasta and risotto, giving it a rich black colour and a delicious fishy taste. It freezes well and can even be sold separately, so you do not need to buy squid to get it.