Foodservice and Restaurants
A kitchen buys a fixed portion cost and a fixed prep time. Everything else about a fish is secondary.
Industry Pain Points
- Portion weights that vary between cartons and break menu costing
- Preparation skills such as flower cutting that the kitchen does not have on staff
- Long prep time on dishes that have to leave the pass quickly
- Fish that falls apart on the grill or in a long simmered broth
- Inconsistent presentation between shifts
What These Buyers Need
- Tight weight banding in grams or ounces
- Ready to cook formats such as pre starched slices and pre fried squirrel fish
- Species with the right texture for the cooking method
- Consistent trimming so yield is predictable
- A supplier that can hold specification across a contract
Products That Fit This Channel
Frozen Seabass Fillet Skin On or Skinless
Belly off and pin bone removed so the kitchen does no secondary trimming
View specifications →
Frozen Sweet and Sour Squirrel Fish
Removes a specialist deboning and flower cutting skill from the restaurant kitchen
View specifications →
Frozen Brown Croaker (Protonibea diacanthus)
Fish size around 5 kg produces fillets commonly above 1000g for premium portion cutting
View specifications →
Frozen Largemouth Bass (California Bass)
Clean taste with no earthy note thanks to monitored freshwater pond culture
View specifications →Typical Application Scenarios
- Whole fish steaming in Chinese and Southeast Asian restaurants
- Grilled and pan seared centre of plate service
- Suan Cai Yu and hotpot slice service
- Banquet presentation dishes
Delivery Capability
- Fillet grading at 80-120g 120-160g 160-200g and 200-300g or 5/7oz 7/9oz 9/11oz
- Vacuum sealed portions for piece count control
- Bulk foodservice packs at 10kg per carton
- Custom cuts including butterfly steak cut and deep skinned
- Custom seasoning profiles on value added lines
From Specification to Sealed Container
The same six stages apply whether the order is a trial pallet or an annual contract.
- Written specification confirmed in writing
- Samples within 48 hours
- Production scheduled against the harvest
- In-house QC and metal detection on every batch
- Pre-shipment inspection photos sent for approval
- Container sealed with full export documentation
Related Solutions
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Foodservice and Restaurants Supply Questions
What is your minimum order quantity
1 x 20ft FCL, typically 10 to 12 tons, with mixed container loading available across species.
How quickly can you produce a first order
Samples within 48 hours and container production in 20 to 35 days depending on species and product form.
Can you match an existing specification
Yes. Send the written specification covering species, product form, weight band, glazing, trimming grade and treatment and we will confirm what we can hold.
Do you provide inspection evidence before shipment
Yes. Pre-shipment inspection photos and reports are sent for approval, and third party inspection such as SGS can be arranged.
Which markets can you ship to directly
The EU, UK, USA, Canada, Russia, Australia, New Zealand, the Middle East and Southeast Asia from establishment 4404/02003.
Talk to Us About Foodservice and Restaurants
Tell us the channel, the species and the format. We will propose a specification and a container plan.