Product descriptions
|
Scientific Name |
Katsuwonus Pelamis |
|
Freezing Way |
BQF/ IQF (Individually Quick Frozen) |
|
Catch Way |
Trawl |
|
Freezing Area |
A. Sea / Board Frozen B. Land Frozen |
|
Types |
A. For Market Sale - Grade A / B B. For Canning - Grade C |
|
Size |
200-300G, 300-500G, 750G +, ETC. |
|
N.W. / Glazing |
98%NW, 95%NW, 100%NW, ETC. |
|
Package |
BQF BULK 10KGS/CTN, 10KGS/BAG, ETC. |
|
Origin |
Zhejiang Province, China |
|
MOQ |
1 x 40'FCL, loading with 28,000kgs. |
|
Delivery Time |
Within 15 days after confirmation. |
|
Payment Terms |
A. T/T with 30% prepayment, and balance payment against the copy of shipping docs sent by email or fax. B. L/C at sight. (Issuing bank should be acceptable to us.) |
|
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 fishing documents as per custmers' need |
Appearance
Frozen tuna bonito skipjack fish has a streamlined, torpedo-shaped body with a metallic blue-green back, silver sides, and a white belly. It typically ranges in size from small to medium, with an average length of about 1 meter (3 feet) and weighing around 10 kilograms (22 pounds).
Striped bonito tuna has
Distribution
Bonito Skipjack is found in a wide range of areas from temperate to tropical, mainly in the Indian, Pacific and Atlantic Oceans where the water temperature is above 15 degrees Celsius. China's East China Sea, South China Sea are distributed and produced.
Application
Skipjack is the species most commonly used in canned tuna. It is mainly sold as "canned light" or "chunk light" tuna, and it is also available fresh and frozen. Skipjack has the most pronounced taste of all the tropical tunas and when it is raw, good-quality skipjack meat is deep red. Smaller fish is lighter red. Cooked skipjack becomes light gray. Some canned skipjack maybe be mixed with yellowfin tuna when the species aren't separated at harvest. Some sushi markets prefer skipjack tuna because it's comparable to yellowfin tuna when fried or grilled.
Texture: Firm
Flavor: Rich
Suggested Preparations: Raw (sashimi, poke), Seared (tataki), Broiled, Fried, Sautéed, Dried
FAQ
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