Frozen Seafood Wholesaler in Penang
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- Frozen Seafood Wholesaler in Penang (7)
- Barramundi Fish Fillet Malaysia (1)
- Frozen Barramundi Wholesale Penang (1)
- Barramundi in Malaysia (3)
- Golden Pomfret in Penang (1)
- Frozen Seafood in Malaysia (2)
- Clean & Gutted Barramundi (2)
- Gutted Barramundi Wholesale Penang (1)
- Frozen Short Body Mackerel (1)
- Indian Mackeral (1)
- Siakap Butterfly Cut (1)
- Red Snapper in Penang Malaysia (2)
- Frozen Barramundi Whole Round (1)
Available size:
200/400
400/600
600/800
800/1000
Available packing method:
IVP
IWP IQF
Bulk with/without glazing
Introducing a Malaysian delight tailored for your culinary ease: Headless Barramundi! Straight from the rich waters of Malaysia, our Headless Barramundi offers convenience without compromising on
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Available Size:
- 500/600
- 600/700
- 700/800
- 800/1000
Packing Options:
- IQF IWP
- IVP
- Glazing IWP
Suitable for ikan bakar and steam fish.
Indulge your culinary senses with our premium Frozen Barramundi Butterfly Cut, available for wholesale purchase.
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Available Size:
- 10/11
- 11/12
- 12/13
- 13/14
- 15/16
- 20 UP
Our Frozen Short Body Mackerel, a delectable seafood option now available for wholesale purchase. Sourced from the freshest catch and meticulously processed, these mackerels are quick-frozen to retain their natural freshness and flavor.
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Available Size:
- 400/600
- 600/800
- 800/1000
- 1000/1200
- 1200/1400
Packing:
- IWP Glazing 10%/20%/30%
- Bulk Glazing 10%/20%
- IVP
Indulge in the simplicity and versatility of Gutted Barramundi, a culinary canvas ready to be transformed into a masterpiece.
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Available Size:
- 400/600
- 700/900
- 1.0/1.2kg
Packing Method:
- 10kg / carton (IWP)
Discover the culinary excellence of our Frozen Golden Pomfret, a treasure from the deep seas that promises a delightful gastronomic experience.
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Available Size:
- 100/200
- 200/400
- 400/600
- 600/800
- 800/1000
- 1kg Up
Available Method:
- IQF IWP
- IVP
- Glazing
Elevate your culinary creations with the exceptional quality of our Frozen Barramundi Fillet.
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