125g Canned Sardine Fish in Brine/Tomato Sauce/Vegetable Oil Canned sardines in oil 125g Brand Name OEM Net Weight /Drain Weight 125g/90g Ingredient Sardines 100%Oil
Wild Caught Sashimi/Sushi Grade Yellow Fin Tuna...Tastiest, Nutritious, and Sashimi Grade is excellent characteristic!
Frozen Horse Mackerel Fish with Good Price Product name: Frozen Horse Mackerel: +Type: whole +Net weight: 90% +Glazing: 10% +Packing: 10kgs bulk/ carton +Size: -2/4
Product Description : Atlantic and Farmed Salmon from North Atlantic fishing area FA027 Price of product ( USD price or CIF price) : Weekly pricing upon request Key Specifications/Special Features : Premium Grade A Size 2/3, 3/4, 4/5, 5/6, 6kg+. Colour: 24+ (Fresh), 14+ (Frozen) Minimum Order Size and Packaging details: Fresh 1000kg (Air), Frozen 5MT (Ship). Fresh - 22kg Box (N.W. 20kg), Frozen 10kg box or as per buyer's request...
una Yellowfin Tuna Fish Hot Selling Frozen On Board Fresh Frozen Whole Fish YELLOW FIN TUNA 4kg/10k Latin name Thunnus albacares Specification 750-1800,1800-3400,3400-10000,10000-25000,25000-40000 & 40000g up Freezing process IQF Freezing type Sea frozen
We offer our client the best of our product and services. Product name:Whole Frozen Salmon Fish/ Salmon Fillet /Salmon Head/Trimm Salmon Latin Name: oncorhynchus keta Size:Varies Processing way: Frozen ,IQF(individual quick frozen) or BQF (block quick frozen) Shelf life: 24 months under 18 degrees below zero.
Whole Round Frozen Sardine Fish ( SARDINA MELANOSTICTUS ) 1. Product name: 10-12pcs/kg size of frozen sardine fish in new 2. Size:6-8,8-10,10-12,15-20,20-25,25-30,30-35pcs/kg 3. Packing:10kgs/carton
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
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.
Organic/wild Red Swamp crawfish 15/20 ct.
Chlorine Free: Yes Melamine Free: Yes
Origin: MOROCCO
Our premium grade mullet roe is offered in 10kg in the following sizes/categories: 0/2 2/4 4/6 6/8 8/10 10/12 12up Cut/Broken Red/Bruised
Fresh tuna loins kept at +/- 2 degree C.
WholeSale Delivered fresh by the case to your city or door in one day. We have a seafood plant in Washington and have our products packed fresh, crated, and shipped to you within one day - not frozen, but fresh. Our Green and Red Uni Roe comes from BC Canada, Northern Washington, and Alaska. We have green and red Sea Urchin Roe ready to ship anywhere in the world. Price listed does not include shipping which is extra and depends on location. Details: 48 trays to a case - 9.6 KG
3 pounds croaker, cleaned 1 cup yellow cornmeal 11/2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon celery salt 1/2 teaspoon pepper 1/4 teaspoon dry mustard 1/4 teaspoon onion powder 3 teaspoons lemon juice 1 cup milk Bacon fat for frying or substitute your favorite oil Lemon wedges for garnish Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges. Serves 6.
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.
