surimi brand about surimi surimi is an "intermediate" product prepared from low valued white meat fishes. mechanically de-boned fish flesh is washed repeatedly with chilled water to remove water soluble proteins along with undesirable substances like fat, blood & enzymes. the dewatered fish-flesh is...
surimi brand about surimi surimi is an "intermediate" product prepared from low valued white meat fishes. mechanically de-boned fish flesh is washed repeatedly with chilled water to remove water soluble proteins along with undesirable substances like fat, blood & enzymes. the dewatered fish-flesh is...
medicinal plants, straw and fodder lac, gums, resins and other vegetable saps and extracts vegetable plaiting materials and vegetable products not elsewhere specified animal or vegetable fats and oils and their cleavage products, edible fats, animal or vegetable waxes preparations of meat, of fish, of crustaceans...
miscellaneous grains, seeds and fruit; industrial or medicinal plants; straw and fodder lac; gums, resins and other vegetable saps and extracts vegetable plaiting materials; vegetable products not elsewhere specified or included section iii - animal or vegetable fats and oils and their cleavage products; prepared...
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miscellaneous grains, seeds and fruit; industrial or medicinal plants; straw and fodder lac; gums, resins and other vegetable saps and extracts vegetable plaiting materials; vegetable products not elsewhere specified or included section iii - animals or vegetable fats and oils and their cleavage products; prepared...
the largest contributor with % of the total value. other valuable species groups are cephalopods ( %), anchovy ( %), whitefish ( %), and flatfish ( %). a third of the landings volume in consisted of small pelagics, predominantly anchovies and sardines. other important commercial landings included crustaceans...
the largest contributor with % of the total value. other valuable species groups are cephalopods ( %), anchovy ( %), whitefish ( %), and flatfish ( %). a third of the landings volume in consisted of small pelagics, predominantly anchovies and sardines. other important commercial landings included crustaceans...
the largest contributor with % of the total value. other valuable species groups are cephalopods ( %), anchovy ( %), whitefish ( %), and flatfish ( %). a third of the landings volume in consisted of small pelagics, predominantly anchovies and sardines. other important commercial landings included crustaceans...
the largest contributor with % of the total value. other valuable species groups are cephalopods ( %), anchovy ( %), whitefish ( %), and flatfish ( %). a third of the landings volume in consisted of small pelagics, predominantly anchovies and sardines. other important commercial landings included crustaceans...