Crimson Snapper Skin-on
Sizing Crimson Snapper 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
- 16-20 oz (448-560 gram) : contains 8-10 pcs / MC
- 1/3 lbs (454-1362 gram) : contains 7-20 pcs / MC
Fillet Packaging:
- 10 lbs / mc or equivalent to 5 kg / mc
- 20 lbs / mc or equivalent to 10 kg / mc
Product Description:
- Crimson has an Indonesian name “Anggoli”, and latin name is “Pristipomoides spp”
- Raw Material from the best quality and we used is caught by two methods longline and gill net.
- Crimson we used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normaly crimson were caught fresh, then being frozen on board.
- The flow chart crimson fillet skin on through stage: scalling, deheading, filleting, deboning, retouching, vacumming, freezing, packing and storing.
- Product crimson 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 fahrenheit (0 degree fahrenheit) and it will lasted 2 years at propper cold storage.
Crimson Trout, known in Indonesia as “Anggoli” and scientifically referred to as Pristipomoides spp., is a popular type of reef fish favored for its delicate flavor and firm texture. The term “Crimson Trout Fillet Skin On” refers to the fish fillets that retain the skin, which enhances the cooking process by helping to keep the flesh moist and adding a crispy texture when seared or grilled. The skin-on fillets are a preferred choice for many chefs and home cooks who appreciate the added flavor and texture that the skin provides, as well as the beautiful presentation it offers when served.
The production process of Crimson Trout Fillet Skin On involves meticulous handling to ensure the highest quality. The fish is typically caught using sustainable methods such as longlining and gill nets, which help maintain the quality and freshness of the fish. Once caught, the Crimson Trout is quickly frozen on board using advanced cold chain management systems to preserve its freshness and nutritional value. This process includes several stages such as scaling, deheading, filleting, deboning, and packaging, all conducted under strict food safety standards like GMP (Good Manufacturing Practice), SSOP (Sanitation Standard Operating Procedures), and HACCP (Hazard Analysis and Critical Control Points). The final product is stored at extremely low temperatures to ensure it remains in prime condition for up to two years.
Product Description:
- Crimson has an Indonesian name “Anggoli”, and latin name is “Pristipomoides spp”
- Raw Material from the best quality and we used is caught by two methods longline and gill net.
- Crimson we used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normaly crimson were caught fresh, then being frozen on board.
- The flow chart crimson fillet skin on through stage: scalling, deheading, filleting, deboning, retouching, vacumming, freezing, packing and storing.
- Product crimson 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 fahrenheit (0 degree fahrenheit) and it will lasted 2 years at propper cold storage.
Crimson Trout, known in Indonesia as “Anggoli” and scientifically referred to as Pristipomoides spp., is a popular type of reef fish favored for its delicate flavor and firm texture. The term “Crimson Trout Fillet Skin On” refers to the fish fillets that retain the skin, which enhances the cooking process by helping to keep the flesh moist and adding a crispy texture when seared or grilled. The skin-on fillets are a preferred choice for many chefs and home cooks who appreciate the added flavor and texture that the skin provides, as well as the beautiful presentation it offers when served.
The production process of Crimson Trout Fillet Skin On involves meticulous handling to ensure the highest quality. The fish is typically caught using sustainable methods such as longlining and gill nets, which help maintain the quality and freshness of the fish. Once caught, the Crimson Trout is quickly frozen on board using advanced cold chain management systems to preserve its freshness and nutritional value. This process includes several stages such as scaling, deheading, filleting, deboning, and packaging, all conducted under strict food safety standards like GMP (Good Manufacturing Practice), SSOP (Sanitation Standard Operating Procedures), and HACCP (Hazard Analysis and Critical Control Points). The final product is stored at extremely low temperatures to ensure it remains in prime condition for up to two years.
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