Coral Trout 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:
- Coral Trout has an Indonesian name kerapu sunu and latin name is Plectropomus spp.
- Raw Material from the best quality and we used is caught by two methods longline and gill net.
- Coral Trout we used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normaly Coral Trout were caught fresh, then being frozen on board.
- The flow chart Coral Trout fillet skin on through stage : scalling, deheading, filleting, deboning, Skinning out, retouching, vacumming, freezing, packing and storing.
- Product Coral Trout 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 fahrenheit and it will lasted 2 years at propper cold storage.
Coral Trout, known scientifically as Plectropomus spp. and locally in Indonesia as “kerapu sunu,” is a highly sought-after species of reef fish due to its vibrant appearance and delicious taste. The term “Coral Trout Fillet Skin On” refers to fillets of this fish that still have the skin attached, a preparation method that helps retain moisture and adds a layer of texture when cooked. The skin, when properly seared or grilled, becomes crispy and flavorful, offering a delightful contrast to the tender, flaky flesh of the fish. Coral Trout is especially prized in Asian cuisines, where it is often served in high-end restaurants due to its delicate flavor and appealing presentation.
The process of preparing Coral Trout Fillet Skin On typically involves scaling, deheading, filleting, and removing the skin. The fish is often caught using sustainable methods such as longline and gill nets, ensuring the quality and freshness of the raw material. Once caught, the fish is quickly frozen on board to maintain its freshness and quality. The product is handled with strict adherence to cold chain management, which helps preserve the fish’s taste and texture. Like Barramundi, Coral Trout is rich in nutrients, including omega-3 fatty acids, making it both a healthy and gourmet option for seafood lovers.
Product Description:
- Coral Trout has an Indonesian name kerapu sunu and latin name is Plectropomus spp.
- Raw Material from the best quality and we used is caught by two methods longline and gill net.
- Coral Trout we used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normaly Coral Trout were caught fresh, then being frozen on board.
- The flow chart Coral Trout fillet skin on through stage : scalling, deheading, filleting, deboning, Skinning out, retouching, vacumming, freezing, packing and storing.
- Product Coral Trout 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 fahrenheit and it will lasted 2 years at propper cold storage.
Coral Trout, known scientifically as Plectropomus spp. and locally in Indonesia as “kerapu sunu,” is a highly sought-after species of reef fish due to its vibrant appearance and delicious taste. The term “Coral Trout Fillet Skin On” refers to fillets of this fish that still have the skin attached, a preparation method that helps retain moisture and adds a layer of texture when cooked. The skin, when properly seared or grilled, becomes crispy and flavorful, offering a delightful contrast to the tender, flaky flesh of the fish. Coral Trout is especially prized in Asian cuisines, where it is often served in high-end restaurants due to its delicate flavor and appealing presentation.
The process of preparing Coral Trout Fillet Skin On typically involves scaling, deheading, filleting, and removing the skin. The fish is often caught using sustainable methods such as longline and gill nets, ensuring the quality and freshness of the raw material. Once caught, the fish is quickly frozen on board to maintain its freshness and quality. The product is handled with strict adherence to cold chain management, which helps preserve the fish’s taste and texture. Like Barramundi, Coral Trout is rich in nutrients, including omega-3 fatty acids, making it both a healthy and gourmet option for seafood lovers.
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