Butter fish is one of the common fish to be used especially in Japanese restaurant. This fish is getteing popular in western cuisine because the moist texture make the fish easy to be seared or deep fry. The fish is firm compared to dory fish fillet. Every packing of the fillet fillet is in IQF form (Instant Quick Frozen) and hygiene processed with -40c blast freezing technique to keep away from bacteria grown.
|Fish Fillet (skin-off)
|1kg - 2kg / fillet
How to get the seafood 'FRESH' in all times!
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