Alternative Name: Blue Barred Parrot Fish; blue trim parrotfish, cream parrotfish, globe-headed parrotfish, green blotched parrotfish, yellow scale parrotfish
Scientific Name: Scarus ghobban
Process type: Whole Round; Gilled; Gilled & Gutted; Steaks; Fillets
Size range: 300/500 gms; 500/2000; 2 kgs Upwards
Packing in bulk / 10 / 15 / 25 kgs per box
Method of Catch: LHP - Hand Lines & Pole Lines (Hand Operated)
Main Diagnostic Features: 5 slightly oblique broad dark bars usually visible on body. The last bar covering peduncle and the first 4 extending into dorsal fin.
Process type: Whole Round
Size range: 300/500 gms; 500/1000 gms
Packing in bulk / 10 / 15 kgs per box
Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)
HookCatch brand of Pasteurised Crab Meat in 454 gm / Can (with easy open lid - stackable).
- Jumbo Lump (3.0 g to 7.0 g)
- Super Lump (Broken Jumbo Lump)
- Regular Lump (40% big flakes of 1g and 60% small flakes (shredded meat)
- Special Lump (100% superior flake meat)
- Claw Meat
- Crab Cake Mix (Mixture of all the above grades in each can layered for easy separation)
Alternative Name: Blue Barred Parrot Fish; blue trim parrotfish, cream parrotfish, globe-headed parrotfish, green blotched parrotfish, yellow scale parrotfish
Scientific Name: Scarus ghobban
Process type: Whole Round; Gilled; Gilled & Gutted; Steaks; Fillets
Size range: 300/500 gms; 500/2000; 2 kgs Upwards
Packing in bulk / 10 / 15 / 25 kgs per box
Method of Catch: LHP - Hand Lines & Pole Lines (Hand Operated)
Alternative Names: Creek Red Bream, Dog Bream, Mangrove Red Snapper, Purple Sea Perch, Purple Sea-perch, Red Bass, Red Bream, Red Perch, Red Reef Bream, River Roman or Rock Barramundi
Scientific Name: Lutjanus argentimaculatus
Process type: Whole Round; Gilled & Gutted; Fillets; Steaks; Portions
Size range: ½ kgs; 2/4 kgs
Packing in bulk / 10 / 15 / 25 kgs per box
Method of Catch: LHP - Hand Lines & Pole Lines (Hand Operated)
Alternative Names: Spotted Grouper; Yellow Spotted Cod
Scientific Name: Epinephelus Aerolatus
Main Diagnostic Features: Head, body, and fins covered with numerous close-set brown, brownish yellow or greenish yellow spots. Posterior edge of caudal fin with a distinct white margin.
Cooking Tips:
Process type: Whole Round
Size range: 300/500 gms; 500/1000 gms
Packing in bulk / 10 / 15 kgs per box
Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)
Alternative Names: Creek Red Bream, Dog Bream, Mangrove Red Snapper, Purple Sea Perch, Purple Sea-perch, Red Bass, Red Bream, Red Perch, Red Reef Bream, River Roman or Rock Barramundi
Scientific Name: Lutjanus argentimaculatus
Process type: Whole Round; Gilled & Gutted; Fillets; Steaks; Portions
Size range: ½ kgs; 2/4 kgs
Packing in bulk / 10 / 15 / 25 kgs per box
Method of Catch: LHP - Hand Lines & Pole Lines (Hand Operated)
Alternative Names: Blue Lines Hind; Blue Lines Rock Cod
Scientific Name: Cephalopholis Formosa
Main Diagnostic Features: Colour generally brown or yellowish brown, with dark blue lines on head, body, and fins. Black spot between upper 2 opercular spines.
Cooking Tips:
Process type: Whole Round
Size range: 300/500 gms; 500/1000 gms
Packing in bulk / 10 / 15 kgs per box
Method of Catch: LHP – Hand Lines & Pole Lines (Hand Operated)
