Goods Descriptions | Frozen Parrot fish Body/Whole/Fillet |
Scientific name | Scarus spp |
Size | Whole cleaned: size 200-300, 300-500, 500-700, 700 gr up / Fillet: skin on/skinless, boneless, size 100-200, 200-300, 300-500, 500-800, 800 gr up/ Portion: skinless, boneless, size 100-120, 120-140, 140-160gr /Cube: skinless, boneless, size 25-35 gr; Can adjust as customer requirement |
Packing | IQF, IWP/IVP/Retail bag/Bulk, 5-10 kg carton |
Frozen Parrot fish
Product name
|
Nature Frozen Parrotfish Body/Whole/Fillet
|
Place of Origin
|
Vietnam
|
Latin Name
|
Scarus spp
|
Shelf Life
|
2 years
|
Weight (kg)
|
As customer's demand
|
Part
|
BODY/ FILLET/ WHOLE
|
Style
|
IQF Frozen
|
Net weight
|
90%-100%
|
Size
|
Whole cleaned: size 200-300, 300-500, 500-700, 700 gr up
Fillet: skin on/skinless, boneless, size 100-200, 200-300, 300-500, 500-800, 800 gr up Portion: skinless, boneless, size 100-120, 120-140, 140-160gr
Cube: skinless, boneless, size 25-35 gr;
Can adjust as customer requirement
|
Packing
|
IQF Bulk or as customer's require
|
Parrot Fish/Hibudai lives in all Vietnam seas and the largest volume occurs in Con Dao Islands, in the south. Parrot fish/Hibudai is an excellent seafood products and high price too; the fishery depends on season and climate. You can purchase these tropical reef-dwelling fish year-round; they are usually sold gutted whole, fillet skinon or skinless and frozen.
Cook parrotfish with strong, exotic flavors like chili, ginger, garlic and lemongrass or stuff it with bold herbs. You can bake it whole or fillet it for pan-frying to serve with a hardy sauce.
They yield a tender white fillet that is delicious sauteed with lemon butter and capers. It can also be breaded and fried. Slightly stronger flavored than the very delicate Opakapaka, Preparation methods include baking, broiling, sauteing and steaming.
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