Product specifications
| Product name | Monkfish monkfish whole round |
| Frozen type | land frozen |
| Size | from small to size |
| Catching area | East China Sea |
| Glazing | According to client' s requirements |
| Processing | Whole Round, whole gutted or according to client' s requirement |
| MOQ | 1 x 20'FCL, loading about 13,000kgs./1 x 40'FCL, loading about 27,000kgs. |
| Loading port | Ningbo port |
| Delivery time | About 10-20 days after receiving deposit or L/C |
| Certificate | QS |
| Documents | Bill of Lading |
| Commercial Invoice | |
| Packing List | |
| Health Certificate | |
| Certificate of Origin/FORM E/FORM A.etc |
Product Overview
Monkfish are deep-sea fish with a very strange appearance. The body is short and conical, the head is large and flat, and the mouth is flat and broad, with a row of sharp teeth pointed inward at the edge, eyes on the back of the head, and the body is soft and scaleless. The monkfish looks heavy and inactive, not good at swimming or chasing food. Yet it is an excellent fisherman. The spine of its first dorsal fin had become a long "fishing rod," and at the top of this "fishing rod" there was a fleshy spike, which served as bait. Ankang often buried his body in the sand of the deep sea, but the "fishing rod" has been shaking in the water, tempting the small fish swimming around. When the greedy fish was just about to eat the "fish" on the "fishing rod", the cunning Ankang put a big mouth, and the fish were swallowed with the current With its large mouth and expandable stomach, it can swallow fish of its size
Economic Value:
The meat of monkfish is delicious and has high nutritional and medicinal value. Fish is rich in vitamin A and vitamin C, its tail muscle can be eaten fresh or processed to make fish pine, etc. Its fish maw and roe are high nutrition food, skin can be made of glue, liver can be extracted liver oil, fish bone is a good raw material for processing bright bone fish meal. In South Korea, Japan and other markets are very popular, the market potential is large, is an important seafood.
Cooking Methods
1.Braised monkfish in brown sauce
2.Steamed monkfish
3.Grilled monkfish
4.Spicy monkfish hot pot
5.Spicy monkfish hot pot
6.Hot and sour angler fish soup
7.Sauteed monkfish
About our company
We have been in the seafood business for over 30 years. The company covers an area of 10,000 square meters, with a daily output of 150MT. We have our own processing and freezing plants. Our cold storage can store more than 8,000 tons of frozen fish.
High quality, excellent service, stable supply is our aim. If you are interested in our products, please do not hesitate to contact us, we will be happy to answer any questions.
We sincerely hope to establish long-term and mutually beneficial business relations with your company.
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