Four categories, forty-plus species and forms — wild-caught and farm-raised, IQF or block frozen, in retail packs or bulk cartons.
Every product page lists the forms, size grades and packing we run today. Don't see a size? Most specs can be produced to order.
6 products
Vannamei • Black Tiger • Indian White • Flower shrimp • Swimming crab
View crustaceans
6 products
Whole squid • Tubes & rings • Cuttlefish • Baby squid • Baby octopus
View cephalopods
9 species
Salmon • Cod • Haddock • Halibut • Mackerel • Herring • Pollock • Char • Sole
View cold water fish
17 species
Pomfret • Snapper • Seer fish • Mackerel • Tuna • Croaker • Sardines • Ribbon fish • Hilsa • Rohu
View tropical fishThe same Vannamei or Black Tiger can be packed a dozen ways. Here are the ones we handle most.
Hover or tap a form to see exactly what changes — head, shell, tail, vein — on the same shrimp. Switch species to see how the shell differs.
Hover or tap a cut to see what changes on the same fish — head, tail, scales, steaks, fillets — and switch species to see the different body shapes we handle.
The shorthand used across our catalogue and on your purchase orders.
Whole shrimp, nothing removed. The traditional presentation for block and retail packs.
Head removed, shell and tail on. Also called HL or 'headless'.
Shell and vein removed, tail off. Ready to cook.
Peeled and deveined with the tail fan left on for presentation.
Shell removed, vein left in. Economical for processing.
Shell-on, deveined with a cut along the back so the shell slips off after cooking.
Cut deep along the back and opened flat — for tempura and breading.
Fully cooked and chilled before freezing. Ready to thaw and serve.
Each piece frozen separately so you can take out only what you need.
Pieces frozen together in a block with water — dense, economical, ideal for bulk.
Each fish in its own pouch (IWP) or vacuum-sealed (IVP) for retail.
A thin ice coating that prevents freezer burn. We specify glaze % and net weight on every order.
Whole fish with the head and viscera removed; HGT also has the tail removed. The standard bulk form for mackerel and salmon.
Whole fish cleaned and scaled with the head on — ready for the pan. Also called whole cleaned.
Fish cut across the backbone into steaks. 'Centre cut' uses only the thick middle steaks; 'cut pieces' includes the head and tail pieces.
A fillet is the boneless side of the fish; a loin is its thick dorsal part with the belly trimmed; portions are fillet pieces cut to a set weight.
The skinless mantle (tube), cut across into rings for calamari. Tentacles are packed separately.
Every product ships with a specification sheet — size, glaze, net weight, packing and origin. Ask us for one, or for a sample carton.
