distributes many types of frozen fresh fish all fillets. We supply frozen mackerel fish, frozen mackerel, frozen hake fish, frozen red snapper fish, frozen king salmon, frozen tuna, frozen red salmon, frozen sardine fish, frozen tilapia fish, frozen red tilapia fish and many more.
English Name: Frozen Salmon Fish
Scientific Name: salmo salar
Fish Origin: Germany
Available Size: 4/6, 6/8, 8/10, 10/12
Package: 10kgs/carton or as customer
Net Weight: 95%nw, 100%nw
Refrigeration: bqf (frozen block)
Shelf life: 24 months under 18 degrees C
Weight: 100% n. We
sell at very reasonable prices and can meet your order. Our prices are subject to negotiation and welcome to any long-term relationship
. Your Inquiry Returns Immediately For A Detailed Quotation!
product name High Quantity Salmon Fillets for Sale (Oncorhynchus Gorbuscha)
size 200-300g 300 500g 500 1000g, 1000g
process
A. 100% net weight
B. 10% glass 90% net weight
C. 20% glass 80% net weight
(customer's requirement )
IQF/BOF According to customer 's requirements
packaging
A.10kg per bulk package
B. 1 kg / (flat bag) * 10 / master
C. 1 kg / (color bag) * 10 / master
(customer's requirement )
payment terms
A: 30% advance payment, 70% payment for showing copy of shipping documents
( All 'S S confirmation times placed )
delivery time 15 days after receiving advance payment or L/C
certification HACCP, ISO 9001: 2008, BRC, kosher lal
minimum order 1*20 FCL
document
Specification:
Size: 200g - 1kg per piece
Packaging: 10kg frozen blocks
Storage: -18C
Usage: Retail, Wholesale
Origin: South Africa
Standard Price: $2,200 per ton
Frozen whole salmon refers to a whole salmon that has been harvested, processed, and frozen for preservation. Salmon is a popular and highly nutritious fish known for its rich flavor and high content of omega-3 fatty acids.
When salmon is caught, it is usually cleaned, gutted, and then frozen to maintain its freshness and quality. Freezing the whole fish helps to preserve it by preventing bacterial growth and slowing down enzymatic activity. This allows the salmon to be stored for an extended period without compromising its taste or nutritional value.
Frozen whole salmon can typically be found in supermarkets or fish markets. It is available in various sizes, and the fish is
usually frozen with its scales intact. The scales help protect the fish during freezing and transportation.
Before cooking a frozen whole salmon, it is important to properly thaw it. Thawing should be done gradually to preserve the fish's texture and prevent the growth of harmful bacteria. The best way to thaw a frozen whole salmon is to place it in the refrigerator and let it thaw overnight. This slow thawing process ensures even thawing and reduces the risk of spoilage.
Once the salmon is thawed, it can be prepared using various cooking methods such as baking, grilling, poaching, or pan-searing.
The choice of cooking method depends on personal preference and the desired flavor and texture.
It's important to note that once a frozen whole salmon has been thawed, it should not be refrozen. If you have leftovers after cooking, it's advisable to store them in the refrigerator and consume them within a couple of days.
Product Name Frozen Pacific Mackerel
Scientific Name Scomber Japonicus
Freezing way A. BQF(Block Quick Frozen)
B. IQF(Individually Quick Frozen)
Fishing Zone FAO 04
Catch way A. Trawl B. Light Purse Seine
Freezing Area A. Sea/Board Frozen B. Land Frozen
Types A. For fishing/Bait-Grade A
B. For Market Sale-Grade A/B
C. For Canning-Grade C
Size A. 18-22CM,22-25CM,23-25CM,25-33CM
B. 100-130G,130-160G,150-200G,200-300G,300-500G
C. 8-10,6-8,4-6,3-5,2-3 PCS/KG
N.W./Glazing 100%NW,95%NW,90%NW.
Package BQF Bulk 25KGS/CTN,50KGS/CTN
Origin south Africa(Durban port)
MOQ 1x40'FCL,Loading with 24Tons
Delivery Time Within 20 days after receipt of payment
Shipping DOCS 1. Commercial Invoice 2. Packing list
3. Certificate of Origin 4. Health Certificate
5. Bill of Loading 6. Form A/Form E
7. Others documents are according to customer's requirement
Main Markets Southeast Asia,the Middle East,African countries
Bangladesh being a first line littoral state of the Indian Ocean has a very good source of marine resources in the Bay of Bengal. The country has an exclusive economic zone of 41,000 square miles (110,000 km 2), which is 73% of the country's land area. On the other hand, Bangladesh is a small and developing country overloaded with almost unbearable pressure of human population. In the past, people of Bangladesh were mostly dependent upon land-based proteins. But, the continuous process of industrialization and urbanization consumes the limited land area. Now there is no other way than to harvest the vast under water protein from the Bay of Bengal, which can meet the country's demand.
More than 80 percent of the animal protein in the Bangladeshi diet comes from fish. Fish accounted for 6 percent of GDP in the fiscal year of 1970, nearly 50 percent more than modern industrial manufacturing at that time. Most commercial fisherman who eke out the barest subsistence working under primitive and dangerous conditions. They bring a high degree of skill and ingenuity to their occupation; a few of the most enterprising ones are aided by domesticated others, which behave like shepherds, swimming underwater, driving fish toward the fisherman's net (and being rewarded themselves with a share of the catch). Fish for local consumption are generally of freshwater varieties
