Roasted eel,unagi
Product Details
Our product with high quality and competitive price. You can choose the packing to be vacuum or not vacuum.please contact me if you need more detail information.
Packing: 10kg/ctn,1ctnx2boxesx5kgs or as client's request
Size: 3-14pcs/kg or 5-12oz/pc or as client's request
sauced or not sauced
belly cut or back cut
Description: headless or headon
We can supply varied size rosted eel/unagi
Our product with high quality and competitive price.We can supply varied size.
- Processing Type:Headless
- Brand Name:OEM
- Place of Origin:Fujian China (Mainland)
- Variety:Eel
- Category:Fish
- Country:China (Mainland)
- telephone:86-598-5152966
| Delivery Time: | 30days after confirmed |
| Package: | box ,ctn,bag with vacuum packing or without |
| Payment Terms: | L/C,T/T |
| Port: | China main port |
| Processing Type: | Headless |
| Brand Name: | OEM |
| Place of Origin: | Fujian China (Mainland) |
| Variety: | Eel |
| Category: | Fish |
Send inquiry / quota request to Roasted eel,unagi
Relate products of Roasted eel,unagi
Automatic Korma Roasted Plantis efficiently developed using good quality materials using heat to roast korma. The offered roasting machine is also used to remove moisture to required levels in many products. Customers can get this Automatic Korma roasted machine at an affordable ...
Come From Shree Viratra Engineering
The Republic of Kenya is located in eastern Africa, with the equator running through the middle and the Great Rift Valley running through the north and south. It is adjacent to Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and South Sudan to the north, ...
Come From Everfit Environmental Protection Technology Co., L
Roasted Conger Eel is delicate and delicious, which has a high-fat content. Our Meijia chooses the best sea areas and in the most suitable season to fish. The conger eel meat are seasoned with sophisticated techniques, which fully reflect the soft meat quality of conger eels, ...
Come From SHANDONG MEIJIA GROUP CO., LTD.
