Please provide a quotation to the following requirement from importer - Product Name: Fresh Tilapia Fillets Specifications : Type: Tilapia 350 - 400 X 40 Containers Per Year Size: 5/7, 7/9 Oz No More Than 20% Glaze, Prefer Less. Cif Israel And New York Skin On Fillets Fresh, Frozen Kosher Certification Required Quantity Required : 350 - 400 Forty-Foot Container Yearly Shipping Terms : CIF Destination Port : Israel, USA, Payment Terms : Deposit And T/T or L/C Looking for suppliers from : Worldwide Contact : Guy Elan
Please quote for the following wholesale product requirement - Product Name: Frozen Fish Specifications : Type: Tuna, Mackerel Style: Frozen Quantity Required : 1 Twenty-Foot Container Shipping Terms : CIF Or CNF Destination Port : Hong Kong Payment Terms : To be discussed with sellers Looking for suppliers from : Worldwide Contact : Purchasing Team
Please quote for the following wholesale product requirement - Product Name: Frozen Fish Specifications : Variety: Tuna, Mackerel, Etc. Style: Frozen Quantity Required : 1 Twenty-Foot Container Shipping Terms : CFR Destination Port : Tokyo, Japan Payment Terms : L/C Looking for suppliers from : Worldwide Contact : Ohno
Yellow croaker, lacha, hubbsi hake
Dried sea cucumbers, fish maws, seaweeds
Dried and seasoned fish, dried squid, giant squid, octopus, anchovy, sea beam, blue whiting, halibut
Fish and seafood hight quality, healthy, availability of international quality certificates mandatory.
Seafood
Seafood
Dried fish maw
Fishes like skip jack tuna, yellow fin tuna, snapper, ribbonfish, hake, tilapia, pangasius, sea trout, sea bream, sea bass, pomfrets, shrimps like vannamei, black tiger, argentina red shrimps, cat tiger, cephalopods like cuttlefish, squids, lobsters like spiny lobsters, slipper lobsters
Salmon fish, salmon fillets, head, belly, backbones, trout fish, trout fillets, head, belly, backbones
Artemia cysts
Artemia cyst
fish maw
Fish maw
Salt, granite, alfalfa hay, nitrile gloves, fish, seafood, rice, wheat flour
Canned fish like tuna, mackerel
