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VANNAMEI

SHRIMP

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SALMON WHOLE

SALMON BELLY

SALMON HEADS

PARROT FISH

CREAM DORY

ASOHOS

TILAPIA

TUNA SAKU BAR

TUNA LOIN

TUNA BELLY

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SQUID RINGs

SQUID TUBE

SQUID LUMOT

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SPINNY LOBSTER

MAINE LOBSTER TAIL-USA

WHOLE LOBSTER

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CHICKEN LEG

CHICKEN WINGS

CHICKEN FILLET

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PORK EAR LOBES

PORK SOFT BONES

PORK BREAST BONES

BEEF FOREQUARTER

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BEEF TOPSIDE(CAP ON)

BEEF CUBEROLL

BEEF STRIPLOIN

BEEF TENDERLOIN

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Others

Tokyo is the capital of Japan.

RECIPES

Deep Fried Squid Rings

Ingredients

1/2 Kilo Fresh, Cleaned Large Squid or Thawed if Frozen
1 Cup all-purpose Flour
1 Egg (Beaten)
1/2 Cup Lime or Calamansi Juice
1/4 tbsp salt
1/4 tbsp ground pepper
Cooking Oil or Vegetable Oil for Deep Frying

Directions

Remove the tentacles from the squid and slice the body sacs to form rings.
Pour the Lime or Calamansi Juice in a mixing bowl and season with salt and ground pepper, mix thoroughly
Place the squid rings in the lime or calamansi juice mixture and marinate for 15 minutes.
Fill a large, heavy based pan with 1/3 full of oil and heat over a medium-high flame until a pinch of flour sizzles upon hitting the oil.
Dip the squid rings in the beaten egg first and then drag through the flour, shake of any excess batter.
Carefully slip the squid rings in the pan and fry for about 120 seconds until crisp or until golden brown.

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RECIPES

Sweet Chili Shrimp

Ingredients

White onions (chopped)
Garlic (chopped)
Ginger (chopped)
Red onions (chopped)
Lemon grass
Red bell pepper
Zucchini
Tiger prawns
Oyster sauce
Sweet chili or Piri Piri sauce
Optional, 1 tablespoon tequila or white rhum

Directions

Toss Oyster Sauce and Sweet Chili Sauce or Piri Piri Sauce in a bowl then set aside.
Heat oil in a pan over medium-high heat and saute the garlic, onions, and ginger for 20-30 seconds or until the garlic has turned golden brown and the onions have started caramelizing.
Put in the tiger prawns and stir-fry with the for about 1-2 minutes.
Pour in the oyster sauce mixture and stir-fry for another 2-5 minutes.
Add the lemon grass, zucchini, and red bell peppers.
Serve in a platter.

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RECIPES

Grilled Stuffed Squid (Inihaw na Rellenong Pusit)

Ingredients

1 Medium-Large Squid (3/4 to 1 kg)
2 pcs. Medium-sized Tomatoes (Chopped)
2 pcs.medium sized red onions (Chopped)
1 inch Ginger (Julienne, Chopped)
1/4 cup Coriander (Finely Chopped)
1/2 Lemon or 2 pcs. Calamansi
Salt and Pepper to taste
1 cup Soy Sauce
1 cup Lemon and lime flavored soda (7-Up or Sprite)
1 inch Ginger (Julienne, Chopped)
5-6 Cloves Garlic (Peeled and Minced)
1 Thumb-sized Ginger (Minced)
1/2 tsp. Salt
1/2 tsp. peppercorns
1/2 cup soy sauce
1/2 cup vinegar
1/2 red onion (Finely Chopped)

Directions

Clean the squid by taking off the internal organs, the beak, the soft transparent bone, as well as the ink sac. Check entrails within the squid’s body.
Wash out the remaining entrails and ink.
Mix the marinade ingredients In a large container, and let the squid settle in the mixture for about 3-4 hours. Season with salt and pepper to taste.
Remove the squid and retain the reserved marinade. Add butter then boil in a separate saucepan for about 7-10 minutes.
Toss together stuffing ingredients evenly and stuff the squid with the mixture. Insert the head in the squid and secure it with a toothpick. Make sure that the ingredients are finely chopped to refrain extracts from overflowing the squid.
Grill the squid openly over medium charcoal heat for 3-5 minutes on each side or until each side darkens.
Continue basting the squid with the butter marinade reserve.
Slice the squid cross-wise and serve in a platter with dipping sauce on the side.

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HEAD-ON	PCS/BLOCK	PCS/KG
	12	9
1.3kg / blocks @	18	14
6 blocks / box	35	27
	40	31

HEADLESS	PCS/BLOCK	PCS/KG
	13/15	28-33
	16/20	35-44
1.8kg / blocks @	21/25	46-55
6 blocks / box	26/30	57-66
	31/40	68-88
	41/50	90-100

HEAD-ON	PCS/BLOCK	PCS/KG
500 GMS/BLOCK	21/25	31-36

HEADLESS	PCS/BLOCK	PCS/KG
	13/15	28-33
	16/20	35-44
	21/25	46-55
1.8kgs / block @	26/30	57-66
10.8kgs / box	31/30	68-88
	41/50	90-110
	51/60	112-132
	61/70	134-154

ITEMS	PCS/LBS	PCS/KG
LOCAL PUD	100/200 (MED)	220-440
	200/300 (SML)	440-660
	70/90	154-198
VANAMEI PUD	91/120	198-264
	100/200	220-440

ITEMS	PCS/BLOCK	PCS/KG
	70/90	154-198
CAT TIGER PUD	91/120	198-264
	100/200	220-440
EBI SUSHI 3L	24PCS/TRAY	20TRAYS/BOX
EBI SUSHI	24PCS/TRAY	20TRAYS/BOX

PCS/LBS	TRAY/PIECES
21/25	20/tray @ 600/box
26/30	25/tray @ 750/box
31/40	30/tray @ 900/box

PCS/LBS	TRAY/PIECES
21/25	20/tray @ 600/box
26/30	25/tray @ 750/box
31/40	30/tray @ 900/box

ITEMS	SIZE	TCS/KG
SQUID LUMOT	200/250 & 250/350	4-5pcs/2-3pcs

ITEMS	SIZE	TCS/KG
SQUID RINGS	3-5 CM.	40-50pcs/kg

ITEMS	SIZE	PCS/KG
SQUID LUMOT	U8	5-7pcs / kg

ITEMS	SIZE	PCS/KG
SQUID LUMOT	220KGS/SACK	10KGS / PC

SIZE	KGS/BOX
800gms - 1.4kgs	11-14kgs

SIZE	KGS/BOX
4-5kgs /pc	20-25kgs
5-6kgs /pc	25-30kgs

SIZE	KGS/BOX
1-4 cm	20kgs
2cm.+	20kgs
2-4 cm.	10kgs

SIZE	KGS/BOX
Semi s-cut / 300gms+up	20kgs

SIZE	PCS/KG
700/1500 & 400/600	10kgs

SIZE	PCS/KG
170/220 & 220/350	3pcs/1kg & 4pcs/1kg

SIZE	PCS/KG
20 to 50(per tray)	550gms/tray@11kgs

SIZE	PCS/KG
170/220	4pcs/1kg
220/350	3pcs/1kg

GMS/PIECE	KGS/BOX
300-500gms/bar	10kgs

GMS/PIECE	KGS/BOX
weighted	10kgs

GMS/PIECE	KGS/BOX
500gms-800gms	10kgs

SPECS	KGS/BOX
USA BRAND	15kg/blk

SPECS	KGS/BOX
LOCAL	2-3kgs/pck

SPECS	KGS/BOX
LOCAL	2kgs/pck

BRAND/ORIGIN	KGS/BOX
Tonnies/Germany	20-25KGS

BRAND/ORIGIN	KGS/BOX
Maple leaf/Canada	10KGS

BRAND/ORIGIN	KGS/BOX
Mc Carrens/Germany	10KGS

BRAND/ORIGIN	KGS/BOX
Dawnpac/Germany	10-11KGS

BRAND/ORIGIN	KGS/BOX
Valley Grain/France	17-21KGS

KGS/SLAB	KGS/BOX
20-22kgs	20-22kgs

KGS/SLAB	KGS/BOX
3.0kgs up	9-11kgs

KGS/SLAB	KGS/BOX
3.0kgs up	20-22kgs

KGS/SLAB	KGS/BOX
3.5kgs	20-22kgs

KGS/SLAB	KGS/BOX
3.0kgs up	20-22kgs

KGS/SLAB	KGS/BOX
3.0kgs up	20-22kgs

KGS/SLAB	KGS/BOX
3 to 4 / 4 to 5	10-12kgs

BRAND/ORIGIN	KGS/BOX
Euro Farm/Ireland	18-25kgs

BRAND/ORIGIN	KGS/BOX
Vitelco/Netherland	9-11kgs

SIZE	KGS/BOX
1oz. & 2oz./piece	9.1kgs/box

SIZE	KGS/BOX
3-4 oz. (42-47pcs)	4.54kgs/box
4 oz. (38-42pcs)	4.54kgs/box
4-5 oz. (32-36pcs)	4.54kgs/box
5-6 oz. (26-32pcs)	4.54kgs/box

SIZE	KGS/Pcs
450grams	650Kg/piece

OUR SOURCES

We believe in delivering quality products, so we are meticulous about where we source our products. These factories are located in nearby harvest areas, ensuring quick processing time and less deterioration.
These facilities are located in: Bacolod, Butuan, Cebu and Zamboanga City.

PACKAGING & DELIVERY

The quality of the packaging is important to protect the product adequately against the powerful dehydrating effects of air in the frozen and cold storage.

We use special contact freezer that has an average of 3.5 hours freezing time. This results in less deterioration and ensures that the product that you get is the closest thing to catching or harvesting it yourself.

We deliver your products the day after your order has been processed.

BLACK TIGER

VANNAMEI

SHRIMP

BLACK TIGER NOBASHI

VANNAMEI NOBASHI

SALMON FILLET

SALMON WHOLE

SALMON BELLY

SALMON HEADS

PARROT FISH

CREAM DORY

ASOHOS

TILAPIA

TUNA SAKU BAR

TUNA LOIN

TUNA BELLY

SQUID RINGs

SQUID TUBE

SQUID LUMOT

GIANT SQUID

SPINNY LOBSTER

MAINE LOBSTER TAIL-USA

WHOLE LOBSTER

CHICKEN LEG

CHICKEN WINGS

CHICKEN FILLET

PORK JOWLS

PORK EAR LOBES

PORK SOFT BONES

PORK BREAST BONES

BEEF FOREQUARTER

BEEF SHIN/SHANK

BEEF EYEROUND

BEEF TOPSIDE(CAP ON)

BEEF CUBEROLL

BEEF STRIPLOIN

BEEF TENDERLOIN

Others