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SEA BASS. GILLED, GUTTED AND SCALED. 300/400 GM EACH. 1X10 PIECES PER CASE. OF THE SPECIES DICENTRARCHUS LABRAX.

FROZEN JELLYFISH OF THE SPECIES RHOPILEMA ESCULEUTUM. INGREDIENTS - .JELLYFISH 87.5%, SALT 12.5%.

FROZEN RAW RIBBON FISH CHUNKS OF THE SPECIES LEPTURACANTHUS SAVALA. THE FINS, GUTS, HEAD AND TAIL ARE REMOVED, AND THEN THE FISH IS CUT ALONG ITS LENGTH TO MAKE CHUNKS MEASURING 15 CMS BY 4-7 CMS. NO SKIN OR BONES ARE REMOVED.

FROZEN RAW RIBBON FISH (TRACHIPTERIDAE SPECIES) CHUNKS. THE CHUNKS HAVE BEEN PRODUCED AS FOLLOWS; THE FINS, GUTS, HEAD AND TAIL OF THE FISH HAVE BEEN REMOVED. THE FISH HAS THEN BEEN CUT ALONG ITS LENGTH INTO INDIVIDUAL CHUNKS MEASURING 15 CMS IN LENGTH AND 4-7 CMS IN WIDTH. NO SKIN OR BONES HAVE BEEN REMOVED. THE CHUNKS ARE THEN INDIVIDUALLY QUICK FROZEN.

FROZEN MONKFISH FILLET OF THE SPECIES LOPHIUS AMERICANUS. SKINLESS AND BONELESS. UNCOOKED.