Frozen Parrot Fillets Exporters and suppliers | High quality Scarus spp | Tanis Imex Co., Ltd

Frozen Parrot fish Exporters and suppliers | High quality Scarus spp

Frozen Parrot Fillet Exporters and suppliers | High quality Scarus spp | Tanis Imex Co., Ltd

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Frozen Parrot fish

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

Product Description

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.