Scarlet Snapper (Kakap Merah)
Sizing Scarlet Snapper:
- 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
Fillet Packaging:
- 10 lbs / mc or equivalent to 5 kg / mc
Product Description:
- Scarlet snapper has an Indonesian name “kakap merah” and latin name is “Lutjanus sanguineus”.
- 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 Scarlet snapper were caught fresh, then being frozen on board.
- The flow chart Scarlet snapper fillet portion through stage: scalling, deheading, filleting, deboning, portioning, retouching, vacuuming, freezing, packing dan storing.
- Product Scarlet snapper fillet portion 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.
Scarlet Snapper, known in Indonesia as “kakap merah” and scientifically as Lutjanus sanguineus, is a species of snapper prized for its firm, white flesh and mild, slightly sweet flavor. This fish is popular in many culinary traditions, particularly in Southeast Asia, where it is commonly grilled, baked, or fried. The vibrant red skin of the scarlet snapper makes it visually appealing, and its versatile taste allows it to pair well with a variety of spices and seasonings, making it a favorite in both home cooking and restaurant cuisine. The fish’s firm texture holds up well in various cooking methods, making it ideal for dishes where it is the centerpiece.
The production of Scarlet Snapper fillets involves a detailed and careful process to ensure the highest quality. The fish is typically caught using sustainable methods such as longlining and gill netting, which help preserve the freshness and quality of the catch. Once harvested, the scarlet snapper is quickly processed on board the vessels, where it is scaled, deheaded, filleted, and deboned. The fillets are then portioned, retouched, vacuum-sealed, and frozen to maintain their freshness. This process adheres to strict cold chain management standards and food safety regulations such as GMP (Good Manufacturing Practice), SSOP (Sanitation Standard Operating Procedures), and HACCP (Hazard Analysis and Critical Control Points). The final product is stored at -18 degrees Celsius to ensure it remains in prime condition for up to two years, offering consumers a reliable and high-quality seafood option.
Product Description:
- Scarlet snapper has an Indonesian name “kakap merah” and latin name is “Lutjanus sanguineus”.
- 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 Scarlet snapper were caught fresh, then being frozen on board.
- The flow chart Scarlet snapper fillet portion through stage: scalling, deheading, filleting, deboning, portioning, retouching, vacuuming, freezing, packing dan storing.
- Product Scarlet snapper fillet portion 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.
Scarlet Snapper, known in Indonesia as “kakap merah” and scientifically as Lutjanus sanguineus, is a species of snapper prized for its firm, white flesh and mild, slightly sweet flavor. This fish is popular in many culinary traditions, particularly in Southeast Asia, where it is commonly grilled, baked, or fried. The vibrant red skin of the scarlet snapper makes it visually appealing, and its versatile taste allows it to pair well with a variety of spices and seasonings, making it a favorite in both home cooking and restaurant cuisine. The fish’s firm texture holds up well in various cooking methods, making it ideal for dishes where it is the centerpiece.
The production of Scarlet Snapper fillets involves a detailed and careful process to ensure the highest quality. The fish is typically caught using sustainable methods such as longlining and gill netting, which help preserve the freshness and quality of the catch. Once harvested, the scarlet snapper is quickly processed on board the vessels, where it is scaled, deheaded, filleted, and deboned. The fillets are then portioned, retouched, vacuum-sealed, and frozen to maintain their freshness. This process adheres to strict cold chain management standards and food safety regulations such as GMP (Good Manufacturing Practice), SSOP (Sanitation Standard Operating Procedures), and HACCP (Hazard Analysis and Critical Control Points). The final product is stored at -18 degrees Celsius to ensure it remains in prime condition for up to two years, offering consumers a reliable and high-quality seafood option.
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