100% hygiene
Item Code : HN011 Fob Price : US$1200-1800. MT Quality : Firm Fresh Carried By : Refer Container Loading : 1x40- 25 MT 1 x20- 22 MT Packing : 12 Kg in Carton Lead time for production:- 12 days Minimum order qty:- 1x20-22 MT Packing ctn size:- Length X width X Height( Inch)
Product type fish Style frozen Freezing process iqf Shape piece Part body, fillet, whole Certification fda, haccp, halal Packaging vacuum pack Shelf life 12 months Weight (kg) 10 Place of origin bangladesh Brand name mc Silver/chinese pomfret Size- 100/200, 200/300, 300/400, 400/500, 500/700, 700/100 Cuttle fish Size- 50/100, 100/300, 300 and up Yellow croker Size- 100/200, 200/300, 300/500, 500/700, 700 and up Squid Size- 50 gm and up Eel Size- 1-2kg, 2-3kg, 3kg and up Information required for price confirmation: Processing forms: whole/filet Count: real/frozen Weight: 100%, 95%, 90%, 85%, 80%, 75% Glazing: 5%, 10%, 15%, 20%, 25% Terms of export: 1.Currency- us $ 2.Payment method- t/t, l/c 3.Incoterms- in general our main incoterms is cfr, in some case fob or cif are follows requesting buyer. 4.Minimum order- 25000 kgs’ 5.Shipment- at least 25 days Document provided by the exporter: 1.Commercial invoice 2.Sanitary health certificate 3.Chemical analysis report 4.Commercial invoice duly signed by the fiqc 5.Qc advice duly signed by the fiqc 6.Packing list 7.Certification of origin 8.Declaration
Frozen fish.
Sale ! 1. Live Fresh Shrimp ( Black Tiger) 2. Frozen Shrimp ( Black Tiger) 3. Others Sea Frozen Fish by Air & Sea Freight
Product name : frozen ribbon fish Size : 100/200, 200/300, 300/400, 400/500, 500/700, 700 up Origin : bangladesh Grade : a Land frozen.
High quality frozen hilsa fish Size 300/500,400/600,500/800,600/800,800/1000,1Kg/Up. Each Fish Plastic Packing in 10 Kg Master Carton
As per buyer instruction . 250gr x 25blk =6.25kgs , 300gr x 25blk=7.5kgs , 500gr x 15blk=7.5kgs , 10.00kgs , 20kgs bulk .
Detailed Information: Name of Product : Frozen Tilapia Size : 100-200g, 200-300g,300-500g,500-800g, 800g+ Processing Way : Frozen IQF or BQF Shelf Life : 24 months Packing : 4-4.5kg/ctn, 5-5.5kg/ctn, 10-10.5kg/ctn Net Weight : 70%-100%. Terms of Payment : TT,LC,DP or Western Union Min. Order Quantity : 1.00 MT Place of Origin : Bangladesh
Whole Frozen Mackerel, For Export, Packaging Type: Cartons
Seafood, shrimp, pomfret, snapper, conger eel, ribbon, squid, sea bass, grouper, jewfish, mackerel, tuna, cuttle, live crab, live conger eel.Packaging development, logistics support sea freight and air freight
FROZEN CUTTLE FISH OBF Cuttle Fish SIZE â??U/100, 100/UP, 100/300, Packing: 18-22kgs/block /bag Land Frozen Cuttle Fish 50/100, 100/200,200/300,300/400, 400/500,500/7000 Packing: 5kgs/block , 10kgs/ctb or 10kgs block 20kgs/ctn
Frozen tilapia.
"Dry fish" typically refers to fish that has been dried to preserve it. This preservation method is commonly used in regions where fresh fish may not be readily available or to extend the shelf life of fish. The process of drying fish involves removing moisture from the fish through methods such as sun drying, smoking, or dehydrating. Once dried, the fish can be stored for an extended period without refrigeration. Here's a general overview of how to prepare dry fish: Cleaning and Preparing the Fish: Start by cleaning the fish thoroughly, removing scales, guts, and any undesirable parts. Some prefer to keep the fish whole, while others may fillet or butterfly it. Salt Cure (Optional): Some recipes call for curing the fish in a salt mixture before drying. This helps draw out moisture and adds flavor. If you choose to salt cure, rub the fish with salt and any desired seasonings and let it sit for a few hours to overnight in the refrigerator. Drying Method: There are various methods for drying fish. Traditionally, fish are dried in the sun on racks or lines, but you can also use a food dehydrator or smoker. If using a dehydrator or smoker, follow the manufacturer's instructions for drying fish. Drying Time: The drying time will depend on factors like the size and thickness of the fish, as well as the drying method used. It can take anywhere from a few hours to several days for the fish to dry completely. The fish should be firm and leathery when fully dried. Storage: Once the fish is fully dried, it can be stored in airtight containers or vacuum-sealed bags in a cool, dry place. Properly dried and stored fish can last for several months to a year. Rehydration and Cooking: Before cooking with dried fish, it's often rehydrated by soaking it in water or other liquids for a period of time. Once rehydrated, the fish can be used in a variety of dishes such as soups, stews, curries, or fried preparations. Dried fish is a versatile ingredient that adds a unique flavor and texture to dishes. It's commonly used in cuisines around the world, from Asian to Caribbean to Scandinavian
Frozen Fish.
Frozen fish.
Frozen fish.
Frozen fish.
Frozen fish.
Frozen fishes.
