RED SNAPPER FILLET TAIL-ON
Scientific Name: Lutjanus spp
Pack Type: IVP, 10 LB/ BOX
Size: 0.5-0.75 LB, 0.75-1.00 LB, 1.00 – 1.25 LB, 1.25 – 1.50 LB, 1.50 – 2.00 LB, 2.00 – 2.50 LB
Breaded/Battered: N/A
Bones In/Out: Out
Shell On/Off: N/A
Skin On/Off: On
Tail On/Off: On
Cooking Methods: Baking, Deep Frying, Grilling, Roasting, Sautéing
Seasonality: March – May, October – December
Farmed/Wild: Wild
Method of Catch: Hand Lines
Phản hồi báo giá trong vòng 24h làm việc
Red snapper is one of the most popular of all white fish. It is naturally found all over the world with most of the fish harvests. Red snapper is lean and moist, with a sweetly mild but distinctive flavor. The texture is lean but moist. Red snapper can be broiled, grilled, pan-fried, steamed, baked or deep-fried. Fillets are good pan-fried or steamed. Red snapper is also a nice ingredient in fish stew.
Technical Specifications
Available Documents
| Document | Status | Description |
|---|---|---|
| Certificate of Analysis (COA) | CURRENT | TVB-N · Salmonella/Listeria · Heavy Metals · Moisture · Sensory — Q2/2025 |
| HACCP Plan & Annual Audit | NDA REQUIRED | CCPs · Monitoring procedures · IQF tunnel calibration records |
| BRC Grade A Certificate | CURRENT | Scope: Processing of frozen fish fillets · Vung Tau (DL 887) |
| EU IUU Catch Certificate | PER SHIPMENT | Vessel · Landing site · FAO Area 71 — Sample available |
| Heavy Metal Report (Hg / Pb) | PASSED | Below EC 1881/2006 limits · Hg <0.5 mg/kg · Pb <0.3 mg/kg |
| Product Spec Sheet | — | Full attribute table · Pack specs · Label template · Version 2025 |
Custom documentation available per shipment: Health certificates · FDA prior notice · Country-of-origin affidavits · SIMP entry data.
Full COA and lab test reports available upon request. Quote response within 1 business day.
Hi-res assets available: Factory, processing line, IQF tunnel, and cold chain documentation upon request.
What Is IQF Freezing — And Why It Matters for Premium White Fish Quality
IQF (Individual Quick Freezing) is the primary determinant of fillet texture and drip loss after thawing. Explains the science behind tunnel contact time, ice crystal size, and why slow-frozen block fish underperforms.
Vessel to Pallet: Our Full EU IUU Traceability Process
From catch certificate intake at the landing site to lot-coded master cartons — how the internal traceability chain eliminates port-of-entry rejection risk in EU markets.
Reading a Grouper COA: Every Parameter Your Import Team Needs to Verify
TVB-N limits, Salmonella zero-tolerance thresholds, Hg/Pb ceilings under EC 1881/2006, moisture retention — what each means for US/EU import compliance.
