Threadfin Fish

We are a leading exporter of Thread Fin Fish, that is one of the most popular and tasty sea food.Ranging in length from 20 centimeters (7.9 in) in the black-finned threadfin to 200 centimeters (79 in) in fourfinger threadfins and giant African threadfins , threadfins are both important to commercial fisheries as a food fish, and popular among anglers. Their habit of forming large schools makes the threadfins a reliable and economic catch.

Specifications: Japanese Thread Fin Bream - Fish Whole Round - A GradeSizes: 100/200 , and 200gms/Up weight/pc.Packing: Block Packing, 2 X 10 kgs 100% NW in plain white master carton marked with only the sizeQuantity: 1 x 40 ft FCL 26 tonsPayment: By LC at sight

- Common Name: Japanese Thread Fin Bream- Alternative Names: Whiptal Bream; False Snapper- Scientific name: Nemipterus japonicas- Process type: Whole Round- Size Range: 100/200 & 200/300 gms- Packing in bulk / 8/10 kgs per box- Form: Fresh Chilled- Method of Catch: TBB- Beam Trawls.- Fishing Zone: FAO 051Consist of the family Nemipteridae within the order Perciformes. Nemipterids are carnivorous bottom-living fishes feeding mainly on other small fishes, cephalopods, crustaceans, and polychaetes. Used highly in the production of Surimi in factories across the world. Literally "ground meat" - refers to a paste made from fish or other meat, as well as multiple Asian foods that use surimi as its primary ingredient. It is available in many shapes, forms, and textures, and often used to mimic the texture and color of the meat of lobster, crab, and other shellfish.The most common surimi product in the Western market is imitation crab meat. Such a product often is sold as krab, imitation crab and mock crab in the United States, and as seafood sticks, crab sticks, fish sticks or seafood extender inCommonwealth nations. In Britain the product is sometimes known as Ocean sticks, to avoid trading standards issues regarding mis-advertisement.Main Diagnostic Features: Upper lobe of caudal fin slightly longer than lower lobe and produced into a short or moderately long yellow filament. A prominent red-suffused yellow blotch below origin of lateral line. Eleven or twelve pale golden yellow stripes along body from behind head to base of caudal fin.Cooking Tips: Threadfin bream has fine-textured flesh and a sweet, delicate flavour. The best methods of cookery for whole fish are steaming, baking or barbecuing - wrapped in foil or banana leaves.

BLOCKSize / Grade:50/100, 100/200, 200/300, 300upPacking:1 X 10Kg, 20kg M/C.

With the help of our procuring agents, we have been able to offer Cat Fishes. Sourced from reliable vendors of the market, these fishes are extensively used as a cuisine in varied countries. The offered fishes are highly demanded in the market due to its rich starch content and have rich nutritional value. Further, these fishes are founded in the coastal areas of Karnataka, Goa and Maharashtra. Other information: Scientific name: Arius maculatesFrench: LoupSpanish: LoboGear used: Trawl net and gill netPeak season: September to March Distribution: West coasts of India

Thread finbream

Bream Fish

Owing to the rich industrial experience and expertise in this business, we are involved in providing Japanese Threadfin Bream Fish.

Threadfin bream, also known as threadfin brim, is a term that refers to various species of fish in the Nemipteridae family. These fish are commonly found in tropical and subtropical waters of the Indian and Pacific Oceans. Threadfin bream are valued for their flavor and are often caught for both commercial and recreational purposes. Here's a general description of threadfin bream fish.

Consist of the family Nemipteridae within the order Perciformes. Nemipterids are carnivorous bottom-living fishes feeding mainly on other small fishes, cephalopods, crustaceans, and polychaetes. Used highly in the production of Surimi in factories across the world. Literally "ground meat" -refers to a paste made from fish or other meat, as well as multiple Asian foods that use surimi as its primary ingredient. It is available in many shapes, forms, and textures, and often used to mimic the texture and color of the meat of lobster, crab, and other shellfish.The most common surimi product in the Western market is imitation crab meat. Such a product often is sold as krab, imitation crab and mock crab in the United States, and as seafood sticks, crab sticks, fish sticks or seafood extender in Commonwealth nations. In Britain the product is sometimes known as Ocean sticks, to avoid trading standards issues regarding mis-advertisement.Main Diagnostic Features: Upper lobe of caudal fin slightly longer than lower lobe and produced into a short or moderately long yellow filament. A prominent red-suffused yellow blotch below origin of lateral line. Eleven or twelve pale golden yellow stripes along body from behind head to base of caudal fin.Cooking Tips: Threadfin bream has fine-textured flesh and a sweet, delicate flavour. The best methods of cookery for whole fish are steaming, baking or barbecuing -wrapped in foil or banana leaves.

Japanese Threadfin Breams

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Japanese Threadfin Bream

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