Pangasius fillets/ well-trimmed

A. Pangasius fillets/ well-trimmed:

 

1. Specs: skinless, boneless, redmeat off, belly on/off, fat off, trimmed round up the outer of fillet slices

 

2. Colors: white, light pink, pink, light yellow

 

3. Sizes: to be classified subject to a variety of range of fillet sliced;

                        4-6 oz/ 6-8 oz/ 10-12 oz/ 12up oz

                        3-5 oz/ 5-7 oz/ 7-9 oz/ 9-11 oz/ 11 up oz

                        60-120g/ 120-170g/ 170-220g/ 220-280g/ 280g up

 

4. Treatment: pursuing on fillet yields and quality of tasty, tendered, delicate texture and particularly in cold storage for longest shelf life. The implications of chemical use and its appropriate extent rendered the client's requirements in terms of recommeded codes of practice and handling operations are applied worldwide and homeland.    

 

5. IQF freezing and glazing: IQF glazing 5%, 10%, 15%, 20%; block interleaved 3 -5kgs

 

6. Packaging:

Bulk/cartons (10lbs, 15lbs, 20lbs or 5kgs, 7kgs, 10kgs, 20kgs); or

Plain PE bags/rider IWP/IVP (1lb, 2lbs, 2.5lbs or 1,000g, 1,500g, 2,500g, 3,000g)

 

Frozen Pangasius fillets:

well-trimmed

IQF white, sizes 120g-170g, glazing 2%, w/o stpp treated

 

Non-frozen Pangasius fillets:

well-trimmed

IQF white, sizes 120g-170g, glazing 2%, w/o stpp treated

 

Frozen Pangasius fillet:

well-trimmed

IQF block/5kgs, light pink, sizes 170g-220g, glazing 10%, stpp treated 10%

 

B. Other recipes of fillets well-trimmed:

Apart from the aforesaid description of filleting which are mostly favorably by clients worldwide with the extent of over 70% of export volume, we are also ready with other recipes according to the clients' enquiries. But the most required specs are described below,

 

a/ Fillets/ glazing & portion cuts

For those fillets of being skinless, boneless, fat off, read meat off, belly on/off, and rounded off the outer of slices. The cutting arts to be made as specified below,

- Vertical or oblique cuttings

- Square/rectangle/lozenge shaped chunks

- And other culinary arts of knife cuttings such as dices of large/medium/small pieces or brunoise; batonnet, allumette, julienne, etc.

 

 

It may be IQF frozen and glazed 10%, or subject up to client's requirements

Photo below is a typical recipe of portion cuts:

 

Fillet' rectangle cut, light pink, size 20-40g, stpp treated 15%

 

b/ Fillets/ rose-shaped rolls

 

For those fillets of being skinless, boneless, fat off, read meat off, belly on/off, rounded off the outer of slices, and rose-shaped rolls.  Size 40 - 60g/ 60 -80g/ 80 - 100g, or more. It may be IQF frozen and glazed 10%, and so on.

 

Fillet' rose shaped rolling, white, size 80-100g, w/o treated

 

c/ Fillets/ skewer

 

Fillets of being skinless, boneless, fat off, read meat off, and cutted into chunks of rectangle or square shaped. The measurement of chunks may be changed by client's orders. Being tied up in chain by use of bamboo sticks. You may decorate chains with some kinds of fruit slices or pepper green/red, etc. Weighed 100 - 150g/stick. It may be IQF frozen and glazed 10%.

 

 

 

 

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