Emperror Skinless (Lencam)
- 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:
- Emperor has an Indonesian name Lencam/Katamba and latin name is Lethrinus spp.
- Raw Material from the best quality and we used is caught by two methods longline and gill net.
- Emperor we used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normaly Emperor were caught fresh, then being frozen on board.
- The flow chart Emperor fillet skin less through stage: scalling, deheading, filleting, deboning, Skinning out, retouching, vacumming, freezing, packing and storing.
- Product Emperor fillet skin less 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.
Emperor Fillet Skinless refers to the filleted meat of Emperor fish, specifically from species belonging to the genus Lethrinus spp., commonly known in Indonesia as “Lencam” or “Katamba.” These fish are highly valued in various cuisines for their firm, white flesh and mild, slightly sweet flavor. Removing the skin from the fillet offers a more delicate texture and allows for easier cooking in a variety of dishes, such as grilling, baking, or steaming. The absence of skin also makes it more convenient for those who prefer not to deal with the texture or taste of fish skin, resulting in a cleaner and more refined presentation.
The production of skinless Emperor fillets involves a meticulous process to ensure that the final product is of the highest quality. The fish are typically caught using sustainable methods such as longlining and gill netting, which help maintain the quality of the catch. After being harvested, the Emperor fish are immediately processed on board the vessels where they are scaled, deheaded, filleted, and deboned. The fillets are then skinned, retouched, vacuum-sealed, and frozen to preserve their freshness. This process adheres to strict cold chain management standards, ensuring that the fillets remain fresh and safe for consumption. The final product is stored at very low temperatures to maintain its quality for up to two years, making it a reliable and high-quality option for consumers looking for premium seafood.
Product Description:
- Emperor has an Indonesian name Lencam/Katamba and latin name is Lethrinus spp.
- Raw Material from the best quality and we used is caught by two methods longline and gill net.
- Emperor we used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normaly Emperor were caught fresh, then being frozen on board.
- The flow chart Emperor fillet skin less through stage: scalling, deheading, filleting, deboning, Skinning out, retouching, vacumming, freezing, packing and storing.
- Product Emperor fillet skin less 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.
Emperor Fillet Skinless refers to the filleted meat of Emperor fish, specifically from species belonging to the genus Lethrinus spp., commonly known in Indonesia as “Lencam” or “Katamba.” These fish are highly valued in various cuisines for their firm, white flesh and mild, slightly sweet flavor. Removing the skin from the fillet offers a more delicate texture and allows for easier cooking in a variety of dishes, such as grilling, baking, or steaming. The absence of skin also makes it more convenient for those who prefer not to deal with the texture or taste of fish skin, resulting in a cleaner and more refined presentation.
The production of skinless Emperor fillets involves a meticulous process to ensure that the final product is of the highest quality. The fish are typically caught using sustainable methods such as longlining and gill netting, which help maintain the quality of the catch. After being harvested, the Emperor fish are immediately processed on board the vessels where they are scaled, deheaded, filleted, and deboned. The fillets are then skinned, retouched, vacuum-sealed, and frozen to preserve their freshness. This process adheres to strict cold chain management standards, ensuring that the fillets remain fresh and safe for consumption. The final product is stored at very low temperatures to maintain its quality for up to two years, making it a reliable and high-quality option for consumers looking for premium seafood.
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