1 Snapper Fillet
A pinch of Salt and Pepper
1/3 cup of Olive Oil
Chopped Onions Cherry
Tomatoes Red Cabbage
Avocado Orange Arugula
Place Olive oil in warm pan
Fry the Snapper Fillet in medium heat
Mix Chopped Onions, Cherry Tomatoes, Red Cabbage, Avocado, Orange, Arugula in a salad bowl and toss.
Flip Snapper Fillet on other side to cook evenly. Once done place snapper on dish with Arugula Salad. Serve and enjoy.
We participate in the TNC Fishery Improvement Project in Indonesia lead by The Nature Conservancy.
As a condition to participate we had to accept to follow a minimum size to support reproduction of the specie, which was tough considering that market demand is mostly on small size, but we did it and we hope buyers, importers, distributors and chefs will support and help educate consumers.
In future we will bring our FIP experience to Vietnam snapper fishery management as well.
Freezing the fish right after it is caught helps preserve the fish and maintains quality and freshness. Compare to weekly/monthly catch which often is not well preserved, our raw material is much better.
We are well experienced on handling the fish properly during all stages. Even the raw material is in frozen state, we can cut it or thaw it well under 5C for cutting and freeze it in same day.
Any form of cutting needed we can optimize the results.
Steak, Fillet, Butterfly Fillet or Portion will be uniform, as we understand the important of visual appeal along with quality. We care on presentation as well.
We are not only selling simple raw frozen seafoods, we can add more value on it. We have experience in Marinated, Breaded, Cooked and ready meal. Enquiry for our Passion Foods product line in fish.
We understand the importance of cash flow in business. Enquiry to discuss our credit terms
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