8 tablespoons melted butter 1 pound Wanchese Scallop Medallions™ 1/4 cup of seasoned bread crumbs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon parsley 2 cloves garlic, chopped 2 tablespoons grated parmesan cheese Preheat oven to 400 degrees F. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops. Bake in preheated oven until scallops are firm, about 20 minutes. Serves 2.
8 oz uncooked fettucine pasta 5 tablespoons olive oil 1/4 cup onion, chopped Salt and pepper to taste 3 teaspoons grated parmesan 2 tablespoons of pesto 2 cloves garlic, chopped 1/4 cup green bell pepper 3 teaspoons dry white wine 3 teaspoons lemon juice 8 oz of Wanchese Bacon Wrapped Scallop Medallions™ Cook pasta in a large pot of boiling water and drain. Stir in pesto sauce and 2 tablespoons of olive oil. Meanwhile in a large skillet sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper. Cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste. Add scallops and simmer for 2 to 3 minutes. Toss the pesto pasta and scallop sauce together. Sprinkle with grated parmesan cheese. Serves 2 or 3.
8 ounce uncooked linguine 14 ounce crushed tomatoes in puree 8 ounce Wanchese Bay Scallops 1/4 teaspoon hot red pepper flakes 2 tablespoons fresh chopped parsley 1/2 teaspoon dried oregano 1 teaspoon dried basil 2 cloves garlic finely chopped Salt and pepper to taste 1/4 cup grated parmesan cheese Prepare pasta according to package directions. While pasta is cooking, add tomatoes to large sauce pan until simmering. Add scallops and garlic, simmer in sauce for 3 to 4 minutes. Stir in red pepper flakes, parsley, oregano and basil. When pasta is done drain well. Toss pasta with sauce. Season to taste with salt and pepper. Top with parmesan cheese and serve immediately. Serves 2.
8 ounces pasta or rice 1 tablespoon unsalted butter 1/2 cup onion finely chopped 1 cup dry white wine 2 tablespoons white wine vinegar 3/4 cup heavy cream 1 tablespoon finely chopped parsley Salt and pepper 1/2 pound Wanchese Sea Scallops Cook pasta or rice according to directions. In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice. Serves 2.
Day Boat quality.
Whole or fillet
Tuna fish -illex squid- shrimp-octopus- Hake fillet/hgt(fao 41/fao 27) Terms 30% advance 70% lc - 100% lc
Dried fish maw all kinds available. Per pound or kg
Frozen common carp. Approx 17, 000kg per 40 foot refer. Each fish in individual plastic bag. 20 kg carton.
Fresh fish.
50 bales plus ordering each bales 45kg I bale 45kg 100lbs Supply as many as 1000 bales per month capacity
Fresh whole monkfish
Mackerel (scober scombrus) Canada origin, 200-600+, wr, 18-25% fat content. 15kg cartons, 40' fcl (25mt)
USA Origin. 50-80 grams/ piece. 15% fat content. Block frozen.
Canned fish needed 1. Pacific hake landfrozen 200 -300gr or 400 -500gr Packaging 10, 15, 20 kg 2. Mackerel 100 - 300gr or 300 - 400gr Packaging 10, 15, 20 kg 3. Chum salmon 6-9 lbs Large packaging of 500kg - sardine cans 125gr in oil - minimum 70% fish - maximum 6% water - can without any mark for private labeling - packed in boxes - easy open Thanks for your help, Anthony m. Cottone (561) 929-1668 cell (561) 208-6089 fax 2400 sw 22 ave #512 Delray beach, fl 33445 Listed above
Pacific jack mackerel Pacific jack mackerel (trachurus symmetricus) = 25 - 200 tons package 20 kg cartoon
Tropical ornamental fishes
Winter Skate Wings (Leucoraja Ocellata), Frozen / Skinless / Trimmed Origin: Massachusetts, USA Size: Each wing is IPW, packed into 5 kg cartons Pack: 4+ FCL Quantity: 35,000+ lbs
Skate Wings (Amblyraja Radiata), Frozen / Skin-on or Skinless Origin: New England, USA Size: 250-450 grams and 450-900 grams Pack: each wing individually poly-wrapped inside 5 kg or 10 kg cartons Quantity: 4+ FCL per month
Chum Salmon (Oncorhynchus Keta), Frozen/HG Size: 4-6 lb / 6-9 lb / 9+ lb Description:Net Caught. Headed and Gutted / IQF / packed in pallet size totes of approximately 1200 lbs/ each. Good Meat Color with 10-15% of Pale Meat Color Origin: Alaska, USA Quantity: Approximately 126,000 lbs 21 totes of 4-6 lb 71 totes of 6-9 lb 14 totes of 9+ lb
