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Address: Suite 802, Shentian International Building, No.46 Shentian Road, 361003 Xiamen, China
Contact name:Sam
Xiamen Newman Import & Export Co., Ltd. |
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Preserved Canned Mackerel Fillet / Mackerel Loin in Vegetable oil
Mackerel can be canned in ordinary vegetable oil, various sauces or in salt water. Best tasting mackerel is canned in oil, and lowest calorie canned mackerel comes from mackerel canned in salt water.
Product descrption:
| Product name: | Canned Mackerel Fillet In Vegetable oil | ||||
| Net weight/Drain weight: | 140g/98g,160g/112g,170g/120g,185g/130g,425g/385g, 1kg/650g, 1.88kg/1.26kg | ||||
| Ingredient: | oil/water: 50%/50%, 60%/40%, 70%/30%, 80%/20% | ||||
| Shape: | Min. 70% Chunks + Max. 30% Shreds/Flakes | ||||
| Package: | 24 tins/carton | ||||
| Species: | mackerel | ||||
| Color: | natural color | ||||
| Taste: | taste good, typical taste, well cooked | ||||
| Flavor: | mackerel fish flavor,no off flavor | ||||
| Storage: | store in cool & dry place, avoid direct sunlight | ||||
| PH: | GB/FDA standard | ||||
| Heavy metal: | GB/FDA standard | ||||
| Origin: | China | ||||
| Shelf life: | 3 years | ||||
| MOQ: | 1*20FCL | ||||
| Loading port: | Ningbo/Xiamen, China | ||||
| Payment terms: | 1. T/T with 30% prepayment and 70% balance payment against | ||||
| 2. 100% L/C at sight | |||||
| Delivery time: | within 30 days after receiving deposit or L/C | ||||
Production process:
Raw material receiving --- Cold storage --- Thawing --- Butchering / Cutting --- Washing --- Sorting --- Stacking --- Pre-cooking --- Cooling --- Fogging --- Cleaning --- Grading --- Metal detection --- Packing --- Weighing --- Filling --- Seaming --- Retorting --- Cooling --- Casing --- Labeling --- Packaging --- Loading
Recipe:Stir-Fry
Mackerel is a terrific protein for stir-fries. Saute veggies on high in oil until just tender. Lower heat briefly and mix in soy sauce and Asian style seasonings such as garlic, sesame oil and ginger. Remove from heat and toss in the flaked mackerel. Serve over a bed of rice or noodles.
