Sea Bass | Global Trade leader ecrobot

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Sea Bass

Posting date : Oct 21, 2009

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Free Member Scince Oct 20, 2009

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ANIMAL PRODUCTS | Fish and c

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03-

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Detailed Description

Sea Bass (Dicentrarchus labrax) Fresh Fresh & Processed Fillet Sea-Bass, is one of the species of Moronidae Family living in the cool and the warm water. Also sea bass constitutes one of the major aquacultered fish of Mediterranean especially in Turkey and Greece where most of the worlds sea bass is exported. FRESH SEA BASS (Dicentrarchus labrax) One of the major cultivated product of Meyfish in the Aegean Sea in the company owned fishing Farms is Sea Bass. Whole and Round Unprocessed sea bass. Calibrations of the product is specified on the request of the Customer.. 200-300 gr. 300-400 gr. 400-600 gr. 600-800 gr. 800-1000 gr. ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- PROCESSED SEA BASS Gutted The innards of the Sea Bass are removed while the scales are on. 200-300 gr. 300-400 gr. 400-600 gr. 600-800 gr. 800-1000 gr. Gutted and Descaled The innards and the scales of the Sea Bass are removed 200-300 gr. 300-400 gr. 400-600 gr. 600-800 gr. 800-1000 gr. Gutted, Descaled , Degilled and Tail on The innards, scales and gills of the Sea Bass are removed while the tail stays intact. 200-300 gr. 300-400 gr. 400-600 gr. 600-800 gr. 800-1000 gr. Gutted, Descaled, Degilled and Tail off The innards, scales, gills and tail of the Sea Bass are removed 200-300 gr. 300-400 gr. 400-600 gr. 600-800 gr. 800-1000 gr. ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- FILLET Standard Fillet The head of the sea bass and spine is removed from the whole gutted flesh and the scales removed. 50-75 gr. 75-100 gr. 80-100 gr. 100-140 gr. 110-140 gr. 140-180 gr. 180-200 gr. Flicking Fillet The 4-6 short pinbones on the lateral line of the unskinned fillet is removed. 50-75 gr. 75-100 gr. 80-100 gr. 100-140 gr. 110-140 gr. 140-180 gr. 180-200 gr. V-Cut Fillet With Skin Pinbones on the lateral line of the unskinned fillet is removed by making a V-cut. 50-75 gr. 75-100 gr. 80-100 gr. 100-140 gr. 110-140 gr. 140-180 gr. 180-200 gr.