Product name Fish
Minimum quantity about 25 kg
Product type IQF
Country of origin Norway
The amount of product glaze 0 %
* The information in the table is for general purposes only. Please contact our sales team for more details.
Fresh fish are the most valuable, but their nutritional and biological value is almost incomparable even when chilled. Deep-frozen fish (at a temperature of â?? 45 C) are of particularly good quality. With proper storage, such fish remain good for up to 12 months.
Many people love salmon both for its taste and for its health benefits. This queen of fish is both food and medicine. The oiliest sea and ocean fish, the most valuable of which is salmon, help to protect against stroke. Salmon is rich in calcium, phosphorus, potassium, iodine, fluorine, and zinc. These trace elements help not only regulate blood pressure, but also blood cholesterol levels. The proteins in fish are easily digestible, so the body quickly converts them into energy. If we get tired after eating a full meal of meat dishes, then after eating fish we remain active for a long time.
Five days a week we process fresh salmon so we can offer fresh salmon heads. In addition to fresh delivery, we also offer the option of freezing the salmon heads.
Take a look at the different options below or ask us for custom solutions.
Category: Fish leftovers
Tags: Heads, Salmon
CATEGORIES
Fish remains
(9) Oil
(3) Powder
(5) DESCRIPTION
Product description
Five days a week we process fresh salmon so we can offer fresh salmon heads. In addition to fresh delivery, we also offer the option of freezing the salmon heads.
CHUM SALMON (Oncorhynchus keta)
HG, IQF, MSC
Size: M-L Â /1,2 - 2,7 kg
Case wt: 12 kg
Wild catch, frozen at sea
Catch Date : July 2020
Catch Zone:Â To follow
Quantity: 200 MT+
Shipped by 40' container
Origin: Russia
1. Latin name : oncorhynchus keta
2. Size: 200-500g for pink salmon fillet, 500-1000g for chum salmon fillet, 125+/- 20g for portion, 100-200g for steak
3. Processing :iqf, 100% nw for pink salmon fillet, 10% glazing, 90% nw for chum salmon fillet, 20% glazing, 80% nw for portion, steak according to client requirements
4. Glazing: 0-30% for salmon fish
5. Packing : bulk 10kg or 20kg/ctn or depends on clients? requirements
6. Quantity: 1*40 fcl=22-26 mt
7. Loading port: china
8. Delivery time : 3 weeks after receiving of your prepayment or l/c
9. Supply ability: 500 metric ton/metric tons per month
10. Payment terms : l/c, t/t
Frozen salmon bellies flap, frozen after maximum 6 days after harvesting, salmon from Scotland or Norway.
Size is 1-3 cm or 3+ cm , Skin on, Fin on, and bone less.
Packaging 10 to 13 kg inner bag PEHD and master carton.
Workable for Vietnam.
Frozen salmon frames, salmon from Scotland or Norway. Packaging 10-15-20 kg inner bag PEHD and master carton. Workable for Vietnam. We can also offer other offal of salmon and trout: bellies, fins, ridges (frames/ backbones), trimmings, heads. The volumes and terms of delivery are discussed separately with the buyer. Various packaging options are possible. The exact price of the products depends on the volume of delivery and the size of the bellies.
Frozen salmon fins, salmon from Scotland or Norway. Packaging 10-15-20 kg inner bag PEHD and master carton. Workable for Vietnam. We can also offer other offal of salmon and trout: bellies, fins, ridges (frames/ backbones), trimmings, heads. The volumes and terms of delivery are discussed separately with the buyer. Various packaging options are possible. The exact price of the products depends on the volume of delivery and the size of the bellies.
Frozen salmon heads 400 + v cut , salmon from Scotland or Norway. Size is 400 +. Packaging 10-15-20 kg inner bag PEHD and master carton. Workable for Vietnam. We can also offer other offal of salmon and trout: bellies, fins, ridges (frames/ backbones), trimmings, heads. The volumes and terms of delivery are discussed separately with the buyer. Various packaging options are possible. The exact price of the products depends on the volume of delivery and the size of the bellies.
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