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DRIED SALTED - Pacific Cod

Scientific Name: Gadus macrocephalus

Species Description

The dorsal fins are widely separated. The pelvic fins have a slightly elongated filament. The lateral line is continuous to about the back end of the first dorsal-fin base; it is interrupted at the read of the body. On the head are lateral line pores. Body color is olive green to brown on the back and becomes silvery on the sides and pale ventrally, often with mottled patterns or blotches.

Distribution 

North Pacific: from Kivalina, Alaska, to the southern Sea of Japan and to Carmel, California, USA.

 

Fishing Methods 

Farm

Salted Portion

Dried salted portions are cut from the fillets that  have been preserved by drying after salting. They are usually sun-dried on metal or wooden frames outdoors but can also be dired indoors by electrical heating tunnels.

 

The moisture rate ranges 48-51%.


Packing: in 5kg polybag or 400g plastic tray.

 

 

Salted Migas

Dried salted migas are slices or bits and pieces torn  from the fillets that  have been preserved by drying after salting. The fresh bits and pieces of fish flesh can also be salted and dried as migas. They are usually sun-dried on metal or wooden frames outdoors but can also be dired indoors by electrical heating tunnels.

 

The moisture rate ranges 48-51%.


Packing: in 5kg polybag or 400g plastic tray.

Fishing Ground Map

PRODUCT DETAILS

Salted Fillet

A fillet is a slice of meat that starts from behind the head down to the tail. The fillet can be with or without pinbones, skin-on or skinless.

 

Dried salted fillets have been preserved by drying after salting. They are usually sun-dried on metal or wooden frames outdoors but can also be dired indoors by electrical heating tunnels.

 

The moisture rate ranges 48-51%.


Packing: in 5kg polybag or 400g plastic tray.

 

 

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