Gummy or Milk (for fish & chips)
- Size S (300-850 gram) : contains 12-33 pcs per MC
- Size M (850-2000 gram) : contains 5-12 pcs per MC
- Size L (2000-2500 gram) : contains 4-5 pcs per MC
Fillet Packaging:
- 10 kg / mc
Product Description:
- Shark has an Indonesian name “hiu” and latin name is Rhizoprionodon spp and Mustelus spp
- Raw Material from the best quality and we used is caught by two methods: longline and gill net.
- Shark we used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normally shark were caught fresh, then being frozen on board.
- The flow chart shark fillet through stage: gutting, filleting, skinning out, retouching, sizing, freezing, packing, and storing.
- Product shark fillet 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 fahrenheit) and it will lasted 2 years at propper cold storage.
Shark fillet refers to the meat of a shark, which has been cut into boneless slices or portions, making it ready for cooking or further processing. The shark species commonly used for filleting include those from the Rhizoprionodon and Mustelus genera, known in Indonesia as “hiu.” Shark fillet is prized for its firm texture and mild flavor, making it a versatile ingredient in a variety of culinary dishes. The meat is often used in grilling, frying, or baking, and is popular in both Western and Asian cuisines. Due to its firm consistency, shark fillet holds up well to different cooking methods, absorbing marinades and spices effectively.
The preparation of shark fillet involves a careful process to ensure quality and safety. Sharks are typically caught using sustainable methods such as longlining and gill netting. Once caught, they are quickly processed on board the fishing vessels to maintain freshness. This process includes gutting, filleting, skinning, and sizing the meat, which is then frozen to preserve its quality. Strict cold chain management is followed to ensure the shark fillet remains in prime condition from sea to table. The final product is tested in accredited laboratories and stored at extremely low temperatures to ensure it remains safe and of high quality for up to two years. This makes shark fillet a reliable and premium seafood product for consumers.
Product Description:
- Shark has an Indonesian name “hiu” and latin name is Rhizoprionodon spp and Mustelus spp
- Raw Material from the best quality and we used is caught by two methods: longline and gill net.
- Shark we used 2 kind of boat cold chain management boat: ice present on board and boat with frozen on board facilities.
- Normally shark were caught fresh, then being frozen on board.
- The flow chart shark fillet through stage: gutting, filleting, skinning out, retouching, sizing, freezing, packing, and storing.
- Product shark fillet 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 fahrenheit) and it will lasted 2 years at propper cold storage.
Shark fillet refers to the meat of a shark, which has been cut into boneless slices or portions, making it ready for cooking or further processing. The shark species commonly used for filleting include those from the Rhizoprionodon and Mustelus genera, known in Indonesia as “hiu.” Shark fillet is prized for its firm texture and mild flavor, making it a versatile ingredient in a variety of culinary dishes. The meat is often used in grilling, frying, or baking, and is popular in both Western and Asian cuisines. Due to its firm consistency, shark fillet holds up well to different cooking methods, absorbing marinades and spices effectively.
The preparation of shark fillet involves a careful process to ensure quality and safety. Sharks are typically caught using sustainable methods such as longlining and gill netting. Once caught, they are quickly processed on board the fishing vessels to maintain freshness. This process includes gutting, filleting, skinning, and sizing the meat, which is then frozen to preserve its quality. Strict cold chain management is followed to ensure the shark fillet remains in prime condition from sea to table. The final product is tested in accredited laboratories and stored at extremely low temperatures to ensure it remains safe and of high quality for up to two years. This makes shark fillet a reliable and premium seafood product for consumers.
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