[ 2015.08.12 ]
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26Apr 2014,issue#km14-004 | www.km-seafood.com | +8613777054950 | ||
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In the end weekend of March, company had BBQ activity in the outside near factory for celebrating that King Marine is awarded 2013 annual export excellent enterprise by Ningbo Xiangshan government. This achievement is combined with all the efforts of King Marine members and should be shared. Hard work, Happy life for all the members in King Marine. |
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Big Catch!Fisherwoman Donna Pascoe, 56, hooked the 411.6kg bluefin near the Three Kings Islands off Cape Reinga of New Zealand. She battled for over four hours with the fish before reeling it into boat. At 411.6kg, the fish weighs twice as much as a baby elephant and could fill 1,769 tins of tuna (160g, brine drained), 2,875 tuna sandwiches or 511 dishes of tuna sashimi. It blows the current world record for a fish caught on a rod of 335kg out of the water. Last year, a 222kg bluefin tuna sold for $1.09 million at a Tokyo auction. By that standard, Donna's fish could be worth up to $2 million at auction. But she can't sell it because it was not caught on a commercial vessel. Originally she planned to have it smoked and shared around her friends, but then they were talked out of this as it was so monumental.' She's now waiting certification from International Game Fish Association so she can claim the world record. |
PRECOOKED SARDA LOIN(SARDA ORIENTALIS)
6. Quantity available:6*40'fcl 7. Main market distrubution:EU,USA |
8. Useage and main sea distribution 1)Widely used in canning food; 2)Taste is delicious especially in autumn and winter 3)Main distribution in Indian ocean and pacific ocean. 9. Recommended reason: 1) The landing of sarda is increasing compared with last few years. That’s why we can use it for precooked loins except whole round sales. 2) The price of sarda loin decrease more than 1500usd since last 5month. 3) It is not familiar by a lot of buyers, like it is new star in tuna loins, but the taste i s as good as other tuna, especially similar taste as yellowfin. 4) It is widely used for sashimi in EU,canned in USA, but for loins it is new. So we think it has a lot of potential. | |
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