Top Quality Seafood for Healthy of Deep-Sea Catch Cod Fillets Bonless
Top Quality Seafood for Healthy of Deep-Sea Catch Cod Fillets Bonless
Description
Basic Info
Model NO. | FPCFI8-16OZ |
Catch Method | Long Line Catch |
Types | 100% Deep Sea Fish |
Transport Package | Cartons |
Specification | 6-8OZ/Fillet |
Trademark | handle or OEM |
Origin | China |
HS Code | 304710000 |
Production Capacity | 3000mt Per Year |
Product Description
Seafood | 304710000 |
Supplier | Hand Foods (Dalian) |
English name | Frozen Cod Fillet (V-Cut) |
Latin name | Gadus macrocephalus |
Item Nr | FPCFI8-16OZ |
Type | Sea Caught fishery Products |
Size scope | 8-16OZ/Fillet |
Specification | 1. Raw Materials from non -polluted sea; |
2. Thawing in cool tempearture; | |
3. Skinning, get bone off; | |
4. Cut Fillets accoding to request; | |
5.Inspection one by one on working desk; | |
6. Checking and picking off parasites; | |
7. Well trimming and washing; | |
8. Individually Quick Frozen by IQF Machine; | |
9. Glazing it according to request; | |
10. Inspecting by Metal Detector twice to check ; | |
11.Packing and store and transportation under -18 ºC | |
Processing | Net Weight |
A 100% N.W. | |
B 90% N.W. 10% Glazing | |
C 80% N.W. 20% Glazing | |
(depends on client's requirements) | |
Packing metheod | Retail pack 5BLS,10BLS,20BLS or 1.5LB retail pk depends on clients' requirement |
Shelf life | 2years from production date. |
Storage Condition | Please be kindly noted that it should be stored at Minus Temperature under -18ºC. |
Supply ability | 700,000kgs per month |
Min.order | 8,000kgs |
Loading port | China Main Seaport |
Delivery time | Within 31days |
Price | USD7.17-8.7/KG |
Payment term | L/C, T/T or D/P at sight. |
OEM service | Avalible |
Cooking method | Decoct,fried ,soup,braise, steaming and so on. |
Cooking method | Frozen Pollock Fillets; Frozen Cod Fillets; Frozen Pollock Loin; Frozen Redfish (Ocean Perch) |
Fillets; Frozen Arrowtooth Flounder Fillets; Frozen Pink Fillets; Frozen Pink Portions. | |
Supply ability | All the year around |
Our Contact
Send now