(skinless, boneless, red meat on, belly on, fat on) - Frozen type : IQF, Frozen Block, Interleaved or IWP - Glazing : 10%, 15%, 20%,... or protective glazing - Treatment : Natural - no treated or STPP treated - Flesh color : White, light pink, pink or light yellow ... - Bag material : Plain PE, bag with rolor printed PA bag ... Show More...
(skinless, boneless, red meat on, belly on, fat on) - Frozen type : IQF, Frozen Block, Interleaved or IWP - Glazing : 10%, 15%, 20%,... or protective glazing - Treatment : Natural - no treated or STPP treated - Flesh color : White, light pink, pink or light yellow ... - Bag material : Plain PE, bag with rolor printed PA bag ... Show More...
Hake are deep-sea members of the Cod family, found on the continental shelf and slope to depths over 1,000 meters. Similar to Cod and Haddock, Silver Hake has a softer flesh and less flake. Among Hake and whiting species, Silver Hake has one of the firmer meats. They are a mild fish, having a more subtle flavour than Cod. Hake is conse of the best f Show More...
North Atlantic Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, and is one of the most popular fish used in British fish and chips. Presently, fresh and frozen haddock have now become the consumer’s one choice, presenting a more delicate, slightly sweeter flavour than Cod. The meat provllent nutrition, is low in fat a Show More...
Monkfish is known for its huge head and mouth, and its tight, meaty white flesh that is often compared to lobster meat. It’s commonly used in French cuisine, but it has only recently become popular elsewhere around the world. Only the monkfish tail is edible, and it’s sold whole or filleted. For years, people dant to eat the fish because it was Show More...
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