What we offer?
SQUID
Squid forms a major food resource and are used in
cuisines around the world, sliced into vermicelli-like
strips; as sashimi; and as tempura. These species of
Loligo are used in large quantities, in the Mediterranean
(known as Calamar in Spanish, Calamaro in Italian); It is
the main commercial species, harvested in large
quantities. These are found abundantly in certain areas,
and provide large catches for fisheries. The body can be
stuffed whole, cut into flat pieces, or sliced into rings.
Squid is a good food source for zinc and manganese,
and high in copper, selenium, vitamin B , and ribo12 avin.
CUTTLEFISH
In East Asia, dried, shredded cuttlefish is a popular snack
food. It is quite popular in Europe. In northeast Italy, they
are used in risotto al nero di seppia (risotto with cuttlefish
ink), also found in Croatia and Montenegro as crni rižot
(black risotto). Catalan cuisine, especially that of the
coastal regions, uses cuttlefish and squid ink in a variety of
tapas and dishes such as arròs negre.
Breaded and deep-fried cuttlefish is a popular dish in
Andalusia. In Portugal, cuttlefish is present in many popular
dishes. Chocos com tinta (cuttlefish in black ink), for
example, is grilled cuttlefish in a sauce of its own ink.
Cuttlefish is also popular in the region of Setúbal, where it
is served as deep-fried strips or in a variant of feijoada,
with white beans. Black pasta is often made using cuttlefish
ink.
SALMON BASS
SPOTLESS GROUPER
It is very fexible fish for cooking. The meat is firm with a
relatively high moisture and oil content. The favor is
generally sweet.
TREVALLY/ CARANX
Trevallies are fish that has a strong but not overpowering
favour. The flesh is mild-tasting, with a thin layer of red
flesh under the skin. The bones are easily removed, so it’s
best to serve particularly for children. Bake, grill, smoke
and deep or shallow fry trevally, but preferably serve
skinless. They can be excellent in sashimi. Smoking helps to
reduce its oiliness.
EMPEROR
Emperors (Lethrinus Family) have a mild, slightly sweet
favour, low oiliness and moist, firm flesh with large flakes
and few bones, which are easily removed. The skin can
be thick and is usually removed when buying fillets. It has
a mild but distinctive favor. Very firm when cooked and
does not flake apart when cooked in soups and stews.
RABBITFISH
These fish are very popular and sought-after food fish. It
has a good, moderate favor throughout. The flesh stays
very firm when cooked and it’s good for curries; but it
flakes apart very easily if poached.
FLOUNDER
A saltwater flatfish with delicate, textured flesh,
commonly sold as a whole fish or thin fillets. It is flaky,
delicately sweet, quick and easy to cook. The whole
founder is good as sauteed, steamed or roasted.
BLUE-LINED SNAPPER
It is usually marketed fresh, and is common in the markets of
many countries. The flesh is white with medium taste and
good favor. this is a fine fish for skinless fillets, but skin shrink
in any method of cooking. The flesh stays quite firm when
boiled so it is best for soups and stews.
BARRACUDA
Barracuda are saltwater fish with snake-like appearance,
sharp-edged, fang-like teeth. They have large, pointed
heads with an underbite in many species. Their gill covers
have no spines and are covered with small scales. This is
very popular as food eaten as steaks or fillet. It has a full
favor, meaty firm texture with large flakes, low fat content
and flesh which is light tan when raw and off-white when
cooked. This fish should be iced soon as it is caught and
should be kept refrigerated.
SWEETLIPS
It can be identified by their grayish silver color along with
their small black spots found on back and tails. The
species is knows as sweetlips because of the large
rubbery lips around the mouth.
SALMON TROUT
Salmon Trout are more silvery than any trout. These are
popular in western cuisine and are wild caught and
farmed for food. It has tender flesh and a mild,
somewhat nutty favor. Its meat is pink like that of a
salmon, and is more favorful than any other trout fish.
ATLANTIC SALMON
It is an iconic species in the North Atlantic Ocean, known
as the “King of Fish”. Atlantic salmon is considered a very
healthy food and one of the fish with a more refined
taste in many cultures and as such it features in numerous
popular traditional cuisines and can fetch a higher price
than some other fish.
MACKEREL FISH
Mackerel is an vital food fish for consumption. It is an oily
fish, striking skin and fishy flavour with rich source of
omega-3 fatty acids. The flesh of mackerel spoils
quickly, it is commonly eaten on the day of capture, thus,
it is most widely preserved or cured by salting, smoking,
and canning. It is also best for sushi, and mostly served in
fine-dining because it looks stunning on the plate.
TUNA FISH
The most commercially used species of saltwater fish.
When fresh, It is served as steaks, fillets or pieces.
It is the most common fish preserved in cans. It is a
source of high-quality protein with almost no fat. It
contains all essential amino acids required by the body
for growth and maintenance of lean muscle tissue.
We also deliver the following varieties:
