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Longtail tuna is (Thunnus Tonggol) has a torpedo-shaped shape, smooth skin and streamlined fins. The main characteristics of this fish are, the first dorsal fin is deep yellow, the second dorsal fin is light yellow. The extremely long, crescent-shaped caudal fins on both sides of the pectoral…
Longtail tuna is (Thunnus Tonggol) has a torpedo-shaped shape, smooth skin and streamlined fins. The main characteristics of this fish are, the first dorsal fin is deep yellow, the second dorsal fin is light yellow. The extremely long, crescent-shaped caudal fins on both sides of the pectoral fin facilitate high speed swimming, with a dark blue metallic luster on the back and silvery white edges and belly.
Product Specification
Scientific Name | Thunnus tonggol |
Catch Way | Light purse seine / Trawl |
Fishing Zone | FAO61 |
Part | Whole round |
Freezing Process | A.BQF(Block Quick Frozen) |
B.IQF(Individually Quick Frozen) | |
Freezing Area | A.Sea Frozen |
B.Land Frozen | |
Size | 300-500g,500-700g,700-1000g;1000-1500g;1500g up |
N.W. | 100%, 95%, 90%. |
Types | A.For Market Sale |
B.For Canning | |
Package | 10kgs/ctn, 15kgs/ctn, 20kgs/ctn |
Food includes: Swords, anchovies, crustaceans, squid, anchovies, and anchovy. Feasting varies with the season in the region. At any given time, anchovies make up 96 percent of their diet, and some studies have found that albacore tuna attack scattered schools of windtail fish and move vertically through the water day and night, chasing prey.
Natural enemies: sharks, rays, manta rays, large tuna, albacore.
Benifit
Whether you have it fresh or canned, tuna has several health benefits to offer.
All skipjack products are from wild harvest fisheries. Skipjack is heavily fished yet is abundant and very resilient because it is fast-growing, short-lived and very fecund
All skipjack products are from wild harvest fisheries. Skipjack is heavily fished yet is abundant and very resilient because it is fast-growing, short-lived and very fecund.
Lower half of body clearly marked with horizontal black bars. Fins are black or dark sometimes with silvery edging. Upper body is black to purple.
Product Specification
Part | Whole round |
Freezing Process | IQF(Individually Quick Frozen) |
Freezing Area | A.Sea Frozen |
B.Land Frozen | |
Size | 1kg below, 1-1.8kg, 1.8-3.4kg, 3.4kg up |
N.W. | 100%, 95%, 90%. |
Types | A.For Market Sale |
B.For Canning | |
Package | Bag/carton |
Distribution
Skipjack is an important tuna species. Skipjack is caught in the Asia-Pacific region and contribute nearly half of total world tuna catch (all species) and about 80% of world skipjack catch.
Application
Skipjack is the species most commonly used in canned tuna. It is mainly sold as “canned light” or “chunk light” tuna, and it is also available fresh and frozen. Skipjack has the most pronounced taste of all the tropical tunas and when it is raw, good-quality skipjack meat is deep red. Smaller fish is lighter red. Cooked skipjack becomes light gray. Some canned skipjack maybe be mixed with yellowfin tuna when the species aren’t separated at harvest. Some sushi markets prefer skipjack tuna because it’s comparable to yellowfin tuna when fried or grilled.
Texture: Firm
Flavor: Rich
Suggested Preparations: Raw (sashimi, poke), Seared (tataki), Broiled, Fried, Sautéed, Dried
Benifit Nutrition
Skipjack Tuna is an excellent source of healthy, extra lean protein. It is also low in saturated fat and low in sodium. It is rich in niacin, vitamin B6, vitamin B12, iodine, phosphorus, and selenium.
Processing and Packing
Skipjack normally can process on land or on sea. Because its size is usually big, so usually process as IQF.
Packing by bag or carton without plastic bag.
Longtail tuna is (Thunnus Tonggol) has a torpedo-shaped shape, smooth skin and streamlined fins. The main characteristics of this fish are, the first dorsal fin is deep yellow, the second dorsal fin is light yellow. The extremely long, crescent-shaped caudal fins on both sides of the pectoral…
Longtail tuna is (Thunnus Tonggol) has a torpedo-shaped shape, smooth skin and streamlined fins. The main characteristics of this fish are, the first dorsal fin is deep yellow, the second dorsal fin is light yellow. The extremely long, crescent-shaped caudal fins on both sides of the pectoral fin facilitate high speed swimming, with a dark blue metallic luster on the back and silvery white edges and belly.
Product Specification
Scientific Name | Thunnus tonggol |
Catch Way | Light purse seine / Trawl |
Fishing Zone | FAO61 |
Part | Whole round |
Freezing Process | A.BQF(Block Quick Frozen) |
B.IQF(Individually Quick Frozen) | |
Freezing Area | A.Sea Frozen |
B.Land Frozen | |
Size | 300-500g,500-700g,700-1000g;1000-1500g;1500g up |
N.W. | 100%, 95%, 90%. |
Types | A.For Market Sale |
B.For Canning | |
Package | 10kgs/ctn, 15kgs/ctn, 20kgs/ctn |
Food includes: Swords, anchovies, crustaceans, squid, anchovies, and anchovy. Feasting varies with the season in the region. At any given time, anchovies make up 96 percent of their diet, and some studies have found that albacore tuna attack scattered schools of windtail fish and move vertically through the water day and night, chasing prey.
Natural enemies: sharks, rays, manta rays, large tuna, albacore.
Benifit
Whether you have it fresh or canned, tuna has several health benefits to offer.
Milkfish is also called “bandeng” or “bolu” in Indonesia. The milkfish is an important seafood in Southeast Asia and some Pacific Islands. Because milkfish is notorious for being much bonier than other food fish, has become popular in stores and markets.
Tilapia fish It is the key scientific research and cultivation of freshwater aquaculture fish in the world aquaculture industry, and is known as one of the main sources of animal protein in the future. Product Specification Application Tilapia has a strong ability to tolerate low oxygen. When…
Tilapia fish
It is the key scientific research and cultivation of freshwater aquaculture fish in the world aquaculture industry, and is known as one of the main sources of animal protein in the future.
Product Specification
Part | A. Whole Round |
Freezing Process | A.BQF(Block Quick Frozen) |
B.IQF(Individually Quick Frozen) | |
Size | 100-200g, 200-300g,300-500g,400-600g, 500-800g, 800g+ |
N.W. | 100%, 90%, 80%. |
Types | For Market Sale |
Package | IWP,Bulk Frozen |
Application
Tilapia has a strong ability to tolerate low oxygen. When the asphyxiation point is 0.07 ~ 0.23 mg/l and the dissolved oxygen in water is 1.6 mg/l, tilapia can still live and reproduce. Dissolved oxygen in water 3 mg/l above, the best growth. This standard of dissolved oxygen is generally easy to achieve in cultured environments. During cultivation, the remaining bait and tilapia feces will become fertilizer to support the algae, which not only provide the tilapia with vegetables and fruits, but also improve the dissolved oxygen in the water through the photosynthesis of the algae. Sometimes the dissolved oxygen in the water with good algal phase is even higher than the oxygen content in the air!
Product packing
Dishes
The yellowfin tuna (Thunnus albacares) is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide.
The yellowfin tuna (Thunnus albacares) is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide.
Product Specification
Scientific Name | Thunnus albacares |
Part | Whole round,GG |
Freezing Process | IQF(Individually Quick Frozen) |
Freezing Area | A.Sea Frozen |
B.Land Frozen | |
Size | 10kg below, 10-20kg, 20kg up |
N.W. | 100%, 95%, 90%. |
Types | A.For Market Sale |
B.For Canning | |
Package | Bag, nude packing |
Distribution
Yellowfin tuna is found throughout the Pacific, Atlantic and Indian Oceans. Yellowfin tuna is highly migratory and travels long distances. They are a pelagic species that can be found in 250 metres of water. Yellowfin tends to school by size, as well as with other tuna species.
Application
Yellowfin tuna has a mild, meaty flavor. The meat is bright red when raw and turns brown to grayish-tan when cooked and is firm and moist with large flakes. Bleed yellowfin tuna has better value than no bleed. Bleed yellowfin tuna often made into sashimi is caught by jigger normally. And lower quality can send to factory processing again for cans.
Processing information
It’s no secret that tuna has extremely delicate flesh. How yellowfin tuna is caught, killed, bled, gilled and gutted, chilled, processed, stored, and cooked all have a major effect on its final eating qualities.
As with a lot of fish, using an ‘iki jimi’ (spike to the brain) is the quickest, most humane and effective method to kill yellowfin tuna. A lot of times when a tuna is hit on the head with a fish bat, the fish will go into a full body spasm as all the fast twitch fibres shake uncontrollably. This releases large amounts of lactic acid into the muscles and flesh around the tuna’s core. Flesh is also damaged due to a rapidly elevated body temperature.
Bleeding improves the appearance of uncooked tuna flesh, helps initially to reduce the fish’s body temperature and also gets rid of all the bacteria located in the fish’s blood stream that may foul the flesh. All tuna should be bled for 10 to 15 minutes after iki-spiking and then immediately chilled. This is most effective when done immediately after the fish is landed, and when the heart is intact, taking advantage of its pumping action.
PARROT FISH
Maximum sizes vary within the family, with the majority of species reaching 30–50 cm (12–20 in) in length. However, a few species reach lengths in excess of 1 m (3 ft 3 in), and the green humphead parrotfish can reach up to 1.3 m (4 ft 3 in)
Vannamei was introduced in Indonesia in 2001 and nowadays more than 75% of total shrimp production. Traditional semi-intensive production and Intensive production of L.
Vannamei was introduced in Indonesia in 2001 and nowadays more than 75% of total shrimp production. Traditional semi-intensive production and Intensive production of L.
Other Produk
Indonesia’s tuna catch is the largest in the world at about one million tons per year or 16 percent of the world’s total tuna supply. A large part of that volume is caught by traditional pole and line or handline fishing.
Mackerel (Scomberomorus commerson) or in Indonesia known as Ikan Tenggiri has tender and good quality of meat. Its body covered with small and light scales and its green-bluish back, silver-scaled, with dark-colored shapes, the color faded to death.
Milkfish is also called "bandeng" or "bolu" in Indonesia. The milkfish is an important seafood in Southeast Asia and some Pacific Islands. Because milkfish is notorious for being much bonier than other food fish, has become popular in stores and markets.
Skipjack tuna have the highest percentage of skeletal muscle devoted to locomotion of all animals, with 68% of the animal's total body mass
Maximum sizes vary within the family, with the majority of species reaching 30–50 cm (12–20 in) in length. However, a few species reach lengths in excess of 1 m (3 ft 3 in), and the green humphead parrotfish can reach up to 1.3 m (4 ft 3 in)
In the leading tuna markets, Indonesian is ranked among the top 10 exporters and is even the number one supplier of frozen tuna loins to the USA and of frozen skipjack to Japan.
Vannamei was introduced in Indonesia in 2001 and nowadays more than 75% of total shrimp production. Traditional semi-intensive production and Intensive production of L.
Tilapia is the common name for the hundreds of varieties of cichlid fish from the tilapiine cichlid tribe, including tilapia. Tilapia is almost widespread throughout the main islands of Indonesia.
Vannamei was introduced in Indonesia in 2001 and nowadays more than 75% of total shrimp production. Traditional semi-intensive production and Intensive production of L.
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