Barramundi Skin-on
Sizing Barramundi Fillet Skin-On:
- 6-8 Oz (168-224 Gram): Contains 20-27 PCS/MC
- 8-10 Oz (224-280 Gram): Contains 16-20 PCS/MC
- 10-12 Oz (280-336 Gram): Contains 13-16 PCS/MC
- 12-16 Oz (336-448 Gram): Contains 10-13 PCS/MC
- 1/3 Lbs (454-1362 Gram): Contains 7-20 PCS/MC
- 3/5 Lbs (1362-2270 Gram): Contains 4-7 PCS/MC
Fillet Packaging:
- 10 lbs / mc or equivalent to 5 kg / mc
- 20 lbs / mc or equivalent to 10 kg / mc
Product Description:
- Barramundi has an Indonesian name kakap putih and latin name is Lates calcarifer.
- Raw Material from the best quality and we used is caught by two methods longline and gill net.
- We used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normally Barramundi were caught fresh, then being frozen on board.
- The flow chart Barramundi fillet skin on through stage: scalling, deheading, filleting, deboning, Skinning out, retouching, vacuuming, freezing, packing and storing.
- Product Barramundi fillet skin on to maintained cold chain system, so as to produce best quality product.
- Water and ice used according to drinking water standards and processed through UV so that it is safe from microorganisms.
- Our production process is according to GMP, SSOP, HACCP. After production, the finish good will be tested in accredited independent laboratory.
- Finish product must be kept at -18 degree celcius (0 degree farenheit) and it will lasted 2 years at propper cold storage.
Barramundi, scientifically known as Lates calcarifer, is a popular species of fish prized for its mild flavor, delicate texture, and versatility in cooking. The term “Barramundi Fillet Skin On” refers to fillets of this fish that still have the skin attached. Keeping the skin on the fillet helps to retain moisture during cooking and adds a layer of crispiness when pan-seared, grilled, or baked. The skin of the barramundi is edible and, when cooked properly, can add a desirable texture contrast to the tender flesh.
Barramundi is a sustainable choice for seafood lovers, as it is often farmed in eco-friendly ways that minimize environmental impact. It is rich in omega-3 fatty acids, making it a healthy option for those looking to incorporate more fish into their diet. The fish is native to Australia and Southeast Asia, but due to its rising popularity, it is now farmed in various parts of the world, including the United States. Barramundi fillets are typically available in various sizes and are suitable for a wide range of culinary applications, from simple weeknight meals to gourmet dishes.
Product Description:
- Barramundi has an Indonesian name kakap putih and latin name is Lates calcarifer.
- Raw Material from the best quality and we used is caught by two methods longline and gill net.
- We used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normally Barramundi were caught fresh, then being frozen on board.
- The flow chart Barramundi fillet skin on through stage: scalling, deheading, filleting, deboning, Skinning out, retouching, vacuuming, freezing, packing and storing.
- Product Barramundi fillet skin on to maintained cold chain system, so as to produce best quality product.
- Water and ice used according to drinking water standards and processed through UV so that it is safe from microorganisms.
- Our production process is according to GMP, SSOP, HACCP. After production, the finish good will be tested in accredited independent laboratory.
- Finish product must be kept at -18 degree celcius (0 degree farenheit) and it will lasted 2 years at propper cold storage.
Barramundi, scientifically known as Lates calcarifer, is a popular species of fish prized for its mild flavor, delicate texture, and versatility in cooking. The term “Barramundi Fillet Skin On” refers to fillets of this fish that still have the skin attached. Keeping the skin on the fillet helps to retain moisture during cooking and adds a layer of crispiness when pan-seared, grilled, or baked. The skin of the barramundi is edible and, when cooked properly, can add a desirable texture contrast to the tender flesh.
Barramundi is a sustainable choice for seafood lovers, as it is often farmed in eco-friendly ways that minimize environmental impact. It is rich in omega-3 fatty acids, making it a healthy option for those looking to incorporate more fish into their diet. The fish is native to Australia and Southeast Asia, but due to its rising popularity, it is now farmed in various parts of the world, including the United States. Barramundi fillets are typically available in various sizes and are suitable for a wide range of culinary applications, from simple weeknight meals to gourmet dishes.
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