Frozen black pomfret fish
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Product Name
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Frozen black pomfret fish whole round frozen black pompano fish |
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Origin
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China
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Processing |
Parts: whole round
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Nature
Net Weight: 100%N.W., 90%N.W., or as per customers’ requirements |
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I.Q.F. (Individual Quick Frozen)
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Specification(size)
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200-300g 300-400g 500-600g 600-800g 800g up
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Packing:
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IWP, 40lbs/ctn, or as per customers’ requirements
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Min. Quantity
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1*20FCL= 10000kgs (10% more or less)
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Delivery Time
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within 20 days after receiving the prepayment
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Payment Term
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A. T/T with 30% advance payment, 70% against copy of B/L
B. 100% irrevocable L/C at sight |
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Documents
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A Bill of Lading
B Health Certificate C Certificate of Origin / FORM A / FORM E D Commercial Invoice E Packing List |
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Certificate
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BRC, HACCP, ISO9001, ISO4001, HALAL, Kosher, etc.
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IQF frozen black pomfret fish
Whole round black pompano
0%, 5%, 10% glazing
Black pomfret growth environment
Good quality fish Hainan sea Pomfret
Natural Reservoir Deep Sea Cage Farming
High Quality Water Excellent Environment
Delicious meat Less bone spurs
The frozen processing process of black pomfret usually includes the following key steps:
Selection of raw materials: Select fresh black pomfret whose bar weight meets market demand. Ensure that the surface of the fish body is shiny, the gills are purplish red or red, the eyeballs are full, the cornea is transparent and the muscles are elastic.
Wash: Spray the black pomfret with 5~10℃ cold water for 5~10 minutes to remove surface impurities and initial freezing.
Remove mucus: Spray the surface of black pomfret with sweet potato powder solution (mix sweet potato powder with water at 1:50~60, and add sodium carbonate to adjust the pH to 7~8) to remove mucus on the surface of the fish.
Wash again: Spray the surface of black pomfret with water to remove the residue of ginger water and sweet potato powder solution.
Quick freezing: Put the processed black pomfret on a plate and immediately send it to the quick freezing warehouse for quick freezing.
Glazed: Put the frozen fish dish into clean water for a few seconds and then take it out, and then glazed it twice, using about 3 ° C of water to ensure that the ice coat is evenly covered.
Packaging: Use appropriate packaging materials for packaging, and label the product name, specifications and other information on the outer packaging.
Refrigerate: Store the packaged black pomfret in a cold storage below -18℃. If it is not sold immediately, ensure that the temperature in the storage is stable and the fluctuation does not exceed ±1℃
Frozen white pomfret fish specifications are: 200-300g 300-400g 500-600g 600-800g 800g+ etc.
