Specification |
Cooked: Yes, Cooked;
Roasted: Yes, Kabayaki;
Sauces Percentages: as Per The Clients;
Markets: Japan, USA, Canada, Russia, Ukraine, S.Korea, etc;
Variety: Anguilla Japonica, Anguilla Rostrata;
Packing: Ivp or Bulk;
Size: The Tolerance of 0.5oz by Weight Is Allowed.;
Loading: 22, 000kgs/40'fcl, 8, 500kgs/20'fcl;
Lead Time: 3-4 Weeks;
Packaging Material: Plastic;
Storage Temperature: <-18 Degree;
Processing: IQF;
Type: Aquatic Products;
Style: Fillets/Sushi Slices/Unadon Cuts/Flakes;
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Shelf Life: >12 Months;
Storage Method: Frozen;
Processing: Fried;
Type: Chicken & Duck;
Storage Temperature: -18 Degrees;
Conditioning Methods: Deep-Fry;
Applicable to: Hotels, Fast Food Restaurants, Japanese Restaurant;
Cooking Method: Fry at 170°c for 3-5 Minutes;
|
Shelf Life: >12 Months;
Storage Method: Frozen;
Processing: Fried;
Type: Chicken & Duck;
Storage Temperature: -18 Degrees;
Conditioning Methods: Deep-Fry;
Applicable to: Hotels, Fast Food Restaurants, Japanese Restaurant;
Cooking Method: Fry at 170°c for 3-5 Minutes;
|
Shelf Life: >12 Months;
Storage Method: Frozen;
Processing: Fried;
Type: Chicken & Duck;
Storage Temperature: -18 Degrees;
Conditioning Methods: Deep-Fry;
Applicable to: Hotels, Fast Food Restaurants, Japanese Restaurant;
Cooking Method: Fry at 170°c for 3-5 Minutes;
|
Shelf Life: >12 Months;
Storage Method: Frozen;
Processing: Fried;
Type: Chicken & Duck;
Storage Temperature: -18 Degrees;
Conditioning Methods: Deep-Fry;
Applicable to: Hotels, Fast Food Restaurants, Japanese Restaurant;
Cooking Method: Fry at 170°c for 3-5 Minutes;
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