Products Description
|
Products Name |
Frozen monkfish tail |
|
Size/ Packing |
200-300G According to client's requirements |
|
Glazing( ice percent) |
0 -50% glazing or according to client's request |
|
Frozen Method |
IQF /BQF / as your request |
|
Self Life |
2 years |
|
Payment Terms |
T/T with 30% deposit , 70% balance against B/L scan copy |
|
Deliver Time |
within 10 days after receiving deposit payment |
|
Packing |
10 kg/ poly bag for inner packing and carton for outer packing |
|
Documents |
1.commercial invoice 2. packing list 3. health certificate 4. certificate of origin 5. bill of loading 6. c/o or form e 7. other fishing documents by customers |
About monkfish
Appearance: The monkfish is a deep-sea fish with a flat, soft-headed, large body with slime but no scales and a serrated mouth that is snapped from top to bottom. A bite is not a good idea. Males are born to live on the female's body and most of them have become one with the female so they are caught as female toad fish
Life habits: Offshore bottom fishes are bulky and usually perch on the bottom of the sea with their pectoral fins crawling on the bottom of the sea to catch the light "small lanterns" on the main back to attract other fish and then take advantage of their surprise by opening their big mouths to breathe in the belly
Nutritional value: Monkfish most worth tasting is its fish liver and fish maw, is a rare delicacy, fish liver known as the foie gras in the sea, fish meat is also very tender and smooth
Every year from December to the next spring, it is the best time to eat monkfish, the price is not high, and the nutrition is rich. In March, monkfish is no longer so delicious, and it is about to enter the fishing season. Today's last taste of delicious monkfish
Application
1.Braised monkfish in brown sauce
2.Monkfish tofu soup
3.Steamed monkfish with eggs
4.Monkfish barbecue
5.Monkfish hot pot
6.Any other cooking method you like
Why choose us
We work closely with our customers to understand their unique needs and provide customized solutions.
In the social background of the wave of innovation and competition sweeping the world, only by meeting the challenge with innovative ideas can the company shoulder the mission given by The Times.
In our factories, we employ the latest technologies and processes to ensure the highest levels of efficiency and productivity.
The company always adheres to the "people-oriented" policy and strives to create harmonious labor relations.
We use only the freshest ingredients to ensure the highest level of taste and consistency.
The company is based on independent research and development, learning from foreign technology and experience as a supplement, in recent years, the company continues to introduce processing equipment, we are committed to continuous innovation, to provide the best quality products and services.
We are willing to actively participate in the ecological construction of frozen monkfish industry to promote the healthy development and continuous progress of the industry.
Our monkfish is processed and packaged with the latest technology to ensure maximum freshness and shelf life.
Our company to the customer as the center, expand the scope of service, in addition to continue to do a good job in after-sales service, while focusing on pre-sales service.
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