glossy product. extreme vacuum levels, regulated according to the jar filling, from "min", used for full jars, to "extreme" for pretty empty jars. these cycles are mainly used for vasocooking: "min" for liquid, creamy or canned products in oil; "extreme"for products produced in pieces such as meat or fish...
glossy product. extreme vacuum levels, regulated according to the jar filling, from "min", used for full jars, to "extreme" for pretty empty jars. these cycles are mainly used for vasocooking: "min" for liquid, creamy or canned products in oil; "extreme"for products produced in pieces such as meat or fish...
thị home about us product " pangasius " fresh water fish " seafish " dried product news " fish and seafood news " price material " production flow chart contact us home home about us product " pangasius " fresh water fish " seafish " dried product news " fish and seafood news " price material " production...
*cooking times and temperatures may vary substantially. internal temperature should be at least °f. we strive to produce a fully "boneless" product. as with all fish, however, occasional bones may still be present. food safety keep frozen until ready to use. ingredients & nutrition information featured...
steak. glazing: no glazing, % % glazing. packing:iqf, iwp, kg/bag, kg/ carton sobico factory | tuna fresh and tuna co / / tuna is a nomadic species and is found throughout the world's oceans. it can be eaten fresh or canned. tuna loin is commonly eaten raw or seared. barramundi (lates calcarifer) / / fish...