Factory wholesale 170g canned tuna in olive oil for Bangkok Manufacturers
Factory wholesale 170g canned tuna in olive oil for Bangkok Manufacturers Detail:
- Tuna species: Skipjack
- Flavor:in olive oil
- Block: 70%chunk +30% flakes
- Shelf life: 3 years
- FDA number: 13434459730
- EU number: 3302/01034
- Certificates we got: BRC, HACCP, OU KOSHER, HALAL, DOLPHIN-SAFE and so on.
- Packing: round can, paper label, normal lid or easy open, 48 tins X170g, 2000 cartons in one 20 feet container.
Product detail pictures:
Related Product Guide:
Wild Planet tuna
We normally think and practice corresponding on the change of circumstance, and grow up. We aim at the achievement of a richer mind and body and also the living for Factory wholesale 170g canned tuna in olive oil for Bangkok Manufacturers, The product will supply to all over the world, such as: Nigeria , Israel , Madagascar , Now, we professionally supplies customers with our main merchandise And our business is not only the "buy" and "sell", but also focus on more. We target to be your loyal supplier and long-term cooperator in China. Now, We hope to be the friends with you.
http://www.asiafoodrecipe.com A master Japanese Chef can easily slice up an entire fish in less than 30 seconds. As we walk into a cutting house in Japan, you can see fish cutters slice up a Yellow Tuna with such precision and unrivalled speed. The dexterity for the slicing, skinning is crazy and amazing.
Key to this, is having a very sharp knife.
So, let’s begin the work to fillet the fish:
*To fillet a fish, hold the fish on the cutting board with the back of the fish facing toward you. Using a thin but sharp knife to cut through the back of the head to the backbone and turn the blade so it’s running along the backbone.
*Hold the fish by placing your non cutting hand over the head. Push your knife along the backbone to the tail using a sawing motion.
*Pull the fillet away from the body of the fish while making small cuts with your knife to retain as much flesh as possible.
*Using small motion strokes of your knife to remove the fillet from the rib cage, feeling your way around the bones with the knife.
*Turn the fish over and repeat steps 1 through 3 on the other side. Using the flat bladed knife, slice a bit of the skin away from the flesh.
*Cut a hole in the loosened skin so you can fit your finger through.
*Hold the skin through the finger hole you have created and pull the skin away from the fillet, using the knife to hold the fillet down. Hold the knife at a 45 degree angle.
*With your fingers and a clean tweezer, feel for any pin bones and pull them out of the fillets.
Here you go. You are done!
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pesca artesanal del atún rojo por marroquies
handcraft red tuna fishing by moroccans
By Hazel from Denmark - 2015.10.09 19:07
Goods just received, we are very satisfied, a very good supplier, hope to make persistent efforts to do better.
By Edwina from Norway - 2016.07.07 13:00