Frozen Fish

tilapia, basa, catfish, pollack. frozen fish from all over the world.

CATFISH- FARMED Catfish are considered one of the best eating freshwater fish. The meat is white, with a fairly mild flavor and an unusual tender texture, the catfish is as versatile as chicken, great to bake, broil and fry. Sizes can range from a 3-5 oz., 5-7 oz., 7-9 oz. and 9 oz. and up in fillet sizes.
BASA- farmed Indonesia Basa is a pretty tasty fish, with a delicate texture and nice white flesh. Real basa is Pangasius bocourti, one of 21 species belonging to the Pangasiidae family of catfish, which is found throughout most of Southeast Asia.
DOVER SOLE- WILD EUROPE Imported directly from England, these exotic flounders are caught in the English Channel on small fishing vessels that insure the highest quality fish. This fish is mild and succulent with flavor and can be served whole or filleted. Each fish is bled and gutted at sea before being exported to U.S. Whole fish sizes carried are a 20-24 oz. IQF whole fish. Packed in a 25# master.
FLOUNDER- WILD BOSTON/EUROPE Flounders are a highly desirable food fish, renowned for their fine, tender, yet firm texture. The taste is very delicate, often described as sweet and nut-like.
HAMACHI- IMPORT Hamachi is specially raised and prepared for sushi and sashimi consumption. With it's high oil and fat content, this hamachi produces excellent flavor and texture. In fillet form, each peice of Hamachi is cut as a half inch fillet, which means it still has the collar attached, the skin on and the pin bones intact, each fillet is vacuum sealed.
HERRING- IMPORT HOLLAND At the end of May and beginning of June each year, fishing boats sail to the North Sea near Denmark and Norway catching the herring at their best before breeding. Right before the herring's breeding season, the herrings contains huge amount of oils which is about 15%.
SARDINES- WILD DOMESTIC Frozen domestic product from USA wild, net caught sardines are night harvested from small dinghys close to shore. Packed in 22# and 30# masters.
TILAPIA- farmed import Tilapia offers a “blank canvas” for innovative chefs looking to create a new whitefish item for their menus. Describing it on the menu as “a tropical white fish with a firm texture and mild, sweet flavor,” chefs came up with a preparation that emphasized the ingredients, while giving the mild-tasting fish an exotic, exciting flair.