Australian Halibut
Sizing Australian Halibut:
- 300-500 gram : contains 20-33 pcs /MC
- 500-800 gram : contains 13-20 pcs /MC
- 800-1200 gram : contains 8-13 pcs /MC
Fillet Packaging:
- 10 kg/carton
Product Description:
- Halibut has an Indonesian name ikan mata sebelah and latin name is Psetoddes erumei.
- 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.
- Normaly Halibut were caught fresh, then being frozen on board.
- The flow chart Halibut fillet skin less through stage: scalling, deheading, filleting, deboning, Skinning out, retouching, vacumming, freezing, packing and storing.
- Product Halibut 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 proper cold storage.
Australian Halibut, known locally in Indonesia as “ikan mata sebelah” and scientifically as Psettodes erumei, is a species of flatfish found primarily in the waters around Australia and Southeast Asia. This fish is highly valued for its delicate, white flesh, which has a mild flavor and a firm, flaky texture. Halibut is versatile in the kitchen, making it a popular choice for various cooking methods, including grilling, baking, pan-searing, and poaching. Its mild taste allows it to pair well with a wide range of seasonings and accompaniments, making it a favorite in both Western and Asian cuisines.
The production process for Australian Halibut fillets is designed to maintain the highest quality from catch to consumption. The fish is typically caught using sustainable methods like longlining and gill netting, ensuring that the raw material is of the best quality. Once caught, the halibut is quickly processed on board the fishing vessels, where it is scaled, deheaded, filleted, deboned, and skinned. The fillets are then frozen immediately to preserve their freshness. This careful handling and adherence to strict cold chain management standards ensure that the halibut fillets remain fresh, safe, and of premium quality until they reach the consumer. The final product is often tested in accredited laboratories and can be stored at -18 degrees Celsius for up to two years, making it a reliable and desirable choice for both home cooks and professional chefs.
Product Description:
- Halibut has an Indonesian name ikan mata sebelah and latin name is Psetoddes erumei.
- 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.
- Normaly Halibut were caught fresh, then being frozen on board.
- The flow chart Halibut fillet skin less through stage: scalling, deheading, filleting, deboning, Skinning out, retouching, vacumming, freezing, packing and storing.
- Product Halibut 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 proper cold storage.
Australian Halibut, known locally in Indonesia as “ikan mata sebelah” and scientifically as Psettodes erumei, is a species of flatfish found primarily in the waters around Australia and Southeast Asia. This fish is highly valued for its delicate, white flesh, which has a mild flavor and a firm, flaky texture. Halibut is versatile in the kitchen, making it a popular choice for various cooking methods, including grilling, baking, pan-searing, and poaching. Its mild taste allows it to pair well with a wide range of seasonings and accompaniments, making it a favorite in both Western and Asian cuisines.
The production process for Australian Halibut fillets is designed to maintain the highest quality from catch to consumption. The fish is typically caught using sustainable methods like longlining and gill netting, ensuring that the raw material is of the best quality. Once caught, the halibut is quickly processed on board the fishing vessels, where it is scaled, deheaded, filleted, deboned, and skinned. The fillets are then frozen immediately to preserve their freshness. This careful handling and adherence to strict cold chain management standards ensure that the halibut fillets remain fresh, safe, and of premium quality until they reach the consumer. The final product is often tested in accredited laboratories and can be stored at -18 degrees Celsius for up to two years, making it a reliable and desirable choice for both home cooks and professional chefs.
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