Search Results for: Skates fish meat excluding fillets
has employees and management personnel. all of them have been trained strictly and have been certified. our market the company is a professional manufacturer of marine green foods such as primary frozen seafood, frozen products, deep processing of dried products, etc. the main products are frozen fish
fillets, frozen squid, frozen squid rings, frozen squid flowers, frozen yellow croaker, more than kinds of products such as frozen monkfish, all kinds of squid, seasoned dried fish, dried squid, grilled fish fillets and squid. it is intended to be sold to the united states, the european union, south...
http://www.oceanvillagefood.com/aboutus.html
china tel: - fax: - website: our history we are a family owned company. since established in , we have been spending most of our resources in developing tilapia business including tilapia processing, farming, hatcheries and feeding. we are now operating one large tilapia processing plant, tilapia baby fish
we became the top tilapia product exporter in china. our markets cover usa, mexico, canada, central america, russia, middle east, eastern african countries. at present, we are exclusively doing tilapia business. our plant can produce metric tons of tilapia fillet, metric tons of gutted and scaled fish...
http://www.seafoodtrading.net/zhenye-aquatic-huilong-ltd
january, ashwani maindola, new delhi fssai has announced the introduction of new rapid food testing devices/kits for detection of food-borne pathogens and toxins. it has approved rapid food testing kits/devices across six product categories, i.e., edible oils, milk, water and alcoholic beverages, meat
and meat products, fish and fish products and raw and finished products, and an automated system for rapid detection of pathogens in food matrices. the country's apex food regulator, in a statement, said that these devices will ensure faster, better and cheaper real-time testing of food. these are expected...
https://www.fssai.gov.in/upload/media/FSSAI_News_Testing_02_01_2019.pdf