Factory source manufacturing Canned light meat tuna Supply to Argentina
Factory source manufacturing Canned light meat tuna Supply to Argentina Detail:
Shelf life: 3 years
FDA number: 13434459730.
EU number: 3302/01034
Certificates we got: BRC, HACCP, OU KOSHER, HALAL, DOLPHIN-SAFE and so on.
Available packing: round can, paper label, normal lid or easy open, 142g, 160g, 170g, 185g, 200g, 1000g, 1880g.
Also available packed by customer`s request
Product detail pictures:
Related Product Guide:
What Is The Difference Between Anchovies & Sardines Taste?
Our products are greatly recognized and trustworthy by users and will fulfill continually shifting economic and social requires for Factory source manufacturing Canned light meat tuna Supply to Argentina, The product will supply to all over the world, such as: Czech Republic , Georgia , Luxembourg , Based on products with high quality, competitive price, and our full range service, we have accumulated professional strength and experience, and we have built up a very good reputation in the field. Along with the continuous development, we commit ourselves not only to the Chinese domestic business but also the international market. May you moved by our high quality products and passionate service. Let's open a new chapter of mutual benefit and double win.
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ALWAYS CUT AWAY FROM YOUR HAND!!! Here I show you how to fillet a fish. The example fish is a Blackfish aka Tog (Tautoga onitis). This method works for most fishes and is the simplest way to fillet. I give a basic breakdown of how to make your cuts and slowly go though it so you can follow along.
Here is the fillet kit I was using: http://www.amazon.com/gp/product/B000G0F0HW/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000G0F0HW&linkCode=as2&tag=chri0e2-20&linkId=GUQPH6BE5Q4SKSBO
1.) Cut behind the head from the top all the way to the bottom of the head.
2.) Cut down the stomach cavity to the anal fin
3.) Cut along the dorsal fin rays starting from the head and moving to the tail
4.) Place the knife perpendicular to the backbone behind the head, and cut to the tail pressing down.
5.) Skin you fillet
6.) Wash your fillet with fresh water and cook or refrigerate for up to 5 days.
Always cut away from your hand, keep your knife sharp, and be careful!
By Carlos from Iraq - 2016.01.28 19:59
The factory workers have rich industry knowledge and operational experience, we learned a lot in working with them,we are extremely grateful that we can encount a good company has excellent wokers.
By Rebecca from Mecca - 2015.11.28 16:25