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  Canned Seafood:

Sardine

Canned "sardines" in supermarkets may actually be sprats (such as the "brisling sardine") or round herrings. The actual sizes of the fish canned vary by species. Good quality sardines should have the head and gills removed before packing. They may also be eviscerated before packing (typically the larger varieties), or not; if not eviscerated they should be free of undigested or partially digested food or feces (accomplished by holding the live fish in a tank for long enough that their digestive systems empty themselves). They may be packed in oil or some sort of sauce.

Sardines are also healthy and considered a "brain food." These fish are rich in omega 3 fatty acids, which can help maintain a healthy heart. Recent studies suggest that omega-3 fatty acids slow the progression of mild to moderate Alzheimer's disease. These fatty acids can also help control blood sugar level. Not only are sardines packed with omega-3 fatty acids, but they are also a good source of vitamin D, calcium and B12. Sardines are extremely low in contaminates such as mercury and PCBs.

Mackerel

Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. They occur in all tropical and temperate seas. Most live offshore in the oceanic environment but a few, like the Spanish mackerel (Scomberomorus maculatus), enter bays and can be caught near bridges and piers. The largest species called "mackerel" is the king mackerel (Scomberomorus cavalla) which can grow to 66 inches (1.68 m). Common features of mackerels are a slim, cylindrical shape (as opposed to the tunas which are deeper bodied) and numerous finlets on the dorsal and ventral sides behind the dorsal and anal fins. The scales are extremely small, if present. A female mackerel lays about 500,000 eggs at a time.

Herring

Herrings are small, oily fish of the genus Clupea found in the shallow, temperate waters. Herrings move in vast schools, coming in spring to the shores of Europe and America, where they are caught, salted and smoked in great quantities. Canned "sardines" (or pilchards) seen in supermarkets may actually be sprats or round herrings. Herring are very high in healthy long-chain Omega-3 fatty acids, EPA and DHA. They are a source of vitamin D.

Sardine / Mackerel / Herring
Packed in round tall cans : 115, 200, 425 gms
Packed in Oval cans : 215, 425 gms
Packed in club cans : 125 gms

Sardine / Mackerel packed in Tall can size 5.5 oz.
Net weight : 155 gms
Drained weight (min.) : 93 gms
Packing : 50 Tins/Carton
Shipment : 2,000 Cartons/20'Fcl
Sardine / Mackerel packed in Tall can size 5.5 oz.
Net weight : 155 gms
Drained weight (min.) : 93 gms
Packing : 100 Tins/Carton
Shipment : 1,000 Cartons/20'Fcl
   

Sardine / Mackerel packed in can size 7 oz.
Net weight : 200 gms
Drained weight (min.) : 120 gms
Packing : 48 Tins/Carton
Shipment : 1,800 Cartons/20'Fcl

Sardine / Mackerel packed in Tall can size 15 oz.
Net weight : 425 gms
Drained weight (min.) : 255 gms
Packing : 24 Tins/Carton
Shipment : 1,800 Cartons/20'Fcl

   
Sardine / Mackerel packed in Oval can size 7.5 oz.
Net weight : 215 gms
Drained weight (min.) : 129 gms
Packing : 48 Tins/Carton
Shipment : 1,700 Cartons/20'Fcl
Sardine / Mackerel packed in Club can size 4.5 oz.
Net weight : 125 gms
Drained weight (min.) : 75 gms
Packing : 50 Tins/Carton
Shipment : 2,000 Cartons/20'Fcl

Media : Vegetable Oil Sunflower Oil, Tomato sauce, Tomato sauce with chilli, Brine, Natural oil
Shrink wrap material : PE,PP,POF

 

sardines in tomato sauce, oval can type,

Sardines can with tomato sauce

net weight:210 g                    

 drained weight: 130 g

Sardine / pilchard /mackerel: natural / vegetable oil        carton                   drained      20 ft

   in tomato / tomato with chili / mustard sauce        packing                  weight    container

Club (rectangular)

50x 4.5 oz = 125 g

90 g

2000 crt

Jitney tin

100 x 5.5 oz = 155 g

93 g

850 crt

Small oval

48 x 7 oz = 215 g

125 g

1700 crt

Tall

24 x 10 oz = 280 g

168 g

2000 crt

Large oval or Tall tin

24 x 15 oz = 425 g

225 g

1700 crt

 

Spieces from Thailand:  Sardinops Sagax, Sardinella Gibbosa, Sardinella Aurita

 

According to the Codex Alimentarius �canned sardines or sardine type products� are prepared from fresh or frozen fish, scales and/or tail may be removed,  of the following species:

- Sardina pilchardus

- Sardinops melanostictus, S. neopilchardus, S. ocellatus, S. sagax S. caeruleus,

- Sardinella aurita, S. brasiliensis, S. maderensis, S. longiceps, S. gibbosa

- Clupea harengus

- Sprattus sprattus

- Hyperlophus vittatus

- Nematalosa vlaminghi

- Etrumeus teres

- Ethmidium maculatum

- Engraulis anchoita, E. mordax, E. ringens

- Opisthonema oglinum

 Canned crab meat:

Crab meat ranks high on the list of seafood delicacies. Live blue crabs are seasonal and much more plentiful during the warm weather months of the year. Blue crabs are caught and marketed in both the hard-shelled and soft-shelled stages. During the summer months, hard-shelled crabs may be purchased live or cooked in the shell. Crab meat comes in different grades, depending on which part of the crabs body it comes from, usually available in three grades:

Lump Meat - whole lumps from the large body muscles
Flake or Special Meat - small pieces of white meat from the body
Claw Meat - brownish tinged from the claws

Lump Meat or Jumbo lump, also called colossal lump
When it comes from larger crabs, is the meat from the two large muscles connected to the swimming fins. Contrary to other portions of crab meat, it can be used whole. It has a brilliant white color and exquisite taste.

Flake or Special Meat
The special meat are flakes of white meat from the body cavity of the crab. It is generally used for all dishes in which white crab meat is used.

Claw meat
Claw meat is the dark meat that comes from the swimming fins and claws of the crab. It has a stronger taste, and is less expensive then the white grades. It is often used is soups, where the strong taste comes through.

Soft Shelled Crab
The season for soft shelled crab production extends from May through November. They can also be purchased pre-cleaned, individually wrapped and frozen. Properly frozen soft crabs can remain for at least 6 months without harming the texture and flavour. The entire soft shell crab can be fried or grilled.

Fresh crabmeat is very delicate. Make sure crabs are alive when you cook them. It is to be stored in the coldest part of the refrigerator, below 35 degrees Fahrenheit. It is kept in hermetically sealed containers and sent for heat treatment. This gives it an extended refrigerated shelf life. The seal of a  Pasteurized crab should not be broken and it should be stored at 32 degrees Fahrenheit. Thus a Pasteurized crab can remain safe up to six months.

Pasteurized crab meat is a very versatile seafood and can be used in cocktails, appetizers, salads and soups.

The price of the meat depends on the size of the pieces. The jumbo lump is the most expensive piece and the claw meat that has a dark color is the least expensive one.

Our product source has pasteurized crab meat, put into hermetically sealed containers and heated at a temperature which destroys all kills micro organisms to extend shelf life. Pasteurization gives a longer shelf life at refrigerated temperatures than non pasteurized products because it removes all kinds of bacteria.

We have extensive procurement operations throughout Asia and a regular flow of market information in order to maximize efficiency and provide our customer with the best price and the best quality product. We look forward to your orders, so we can build up a good and healthy business relationship with you.

Crab meat in brine (Portunus Pelagicus)                 carton                      drained                 20 ft

                                                                                       packing                   weight                container

 See specs.

24 x 6  oz = 170 g

121 g

3200 crt

 

Canned crab meat is prepared singly or in combination from the leg, claw, body and shoulder meat from which the shell has been removed, of any of the edible species of the sub-order Brachyura of the order

Decapoda and all species of the family Lithodidae.

 

European Specification

Lump Meat                   Jumbo, Whole or Broker

Extra Plus (premium)    30-35% Leg (Without Tendon), display on top and bottom (lump+broken)

Extra Fancy (regular)    30-35% Leg (With Tendon),display on top and bottom (lump+white body)

Super A                        30-35% Leg (With Tendon) display on top and bottom + white body meat

Fancy A                        20-25% Leg (With Tendon), display on top + 75-80 % white body meat

Choice B                       10-15% Leg (With Tendon), display on top + 85-90 % pink body meat

Standard C                   100% pink meat

 

U.S.A./Canada Specification

All White Meat             100% White Body Meat

Salad Crab                    50% White Meat and 50% Pink Meat

Fancy                            15-20% Leg (Without Tendon) + White Bodymeat

Canned tuna

Tunas are fast swimmers. They have been clocked at 70 km/h (45 mph). Unlike most fish species, which have white flesh, tuna have flesh that is pink to dark red. The red coloring comes from tuna muscle tissue's greater quantities of myoglobin, an oxygen-binding molecule. Some of the larger tuna species, such as the bluefin tuna, can raise their blood temperature above that of the water through muscular activity. This ability enables them to live in cooler waters and to survive in a wide range of ocean environments. Tuna species and fisheries have been overfished, and some stocks are at risk of collapse.

Canned tuna is a prominent component in many weight trainers' diets, as it is very high in protein and is easily prepared.Canned tuna can also be a good source of omega-3 fatty acids, of which it sometimes contains over 300 mg per serving.

Tuna-Flakes, shredded, Chunks, Sliced, Solid, Sandwish Spread; Salad in Mayonnaise
Net weight : 95, 170, 185, 200, 1,000, 1,850 gms

Packed in can size 3.5 oz.
Net weight : 95 gms
Drained weight (min.) : 67 gms
Packing : 48 Tins/Carton
Shipment : 3,400 Cartons/20'Fcl

Packed in can size 6 oz.
Net weight : 170 gms
Drained weight (min.) : 119 gms
Packing : 48 Tins/Carton
Shipment : 2,000 Cartons/20'Fcl

   
Packed in can size 6.5 oz.
Net weight : 185 gms
Drained weight (min.) : 130 gms
Packing : 48 Tins/Carton
Shipment : 1,900 Cartons/20'Fcl
Packed in can size 7 oz.
Net weight : 200 gms
Drained weight (min.) : 140 gms
Packing : 48 Tins/Carton
Shipment : 1,800 Cartons/20'Fcl
   
Packed in can size 35 oz.
Net weight : 1,000 gms
Drained weight (min.) : 700 gms
Packing : 12 Tins/Carton
Shipment : 1,300 Cartons/20'Fcl

Packed in can size 66.5 oz.
Net weight : 1,880 gms
Drained weight (min.) : 1,316 gms
Packing : 6 Tins/Carton
Shipment : 1,600 Cartons/20'Fcl

 

Tuna in brine  Chunk, Solid, Flakes, Dressing                      carton                 drained                 20 ft

  in veg oil, brine, water,  broth, dressing, sauces                  packing                weight              container

Round, 2-pc can

48 x 6.5 oz =185 g

90-150 g

1700 crt

Round, 2-pc can

48 x 7 oz = 200 g

90-150 g

1700 crt

Tall

24 x 15 oz = 425 g

g

1700 crt

 Flat

6 x 66.5 oz =1880 g

g

1400 crt

 

In several countries only dolphin friendly catched tuna are allowed.

 

 

Tuna Species

 

Tuna are marine migratory fish found in waters throughout the world, principally in tropical and temperate waters. Tuna are member of the scombridae family and are related to mackerel, bonito and billfish among others.

According to Standard of Canned Tuna of CODEX, USA, EU and Canada only certain species maybe used for the production of canned tuna and only some species are allowed to be labeled as bonito.

 

 Common name

Scientific name

CODEX

USFDA

EU

Canada

Northern bluefin tuna

Thunnus thynnus

X

X

X

X

Southern bluefin

Thunnus macoyyii

X

X

X

X

Albacore or �white�

Thunnus alalunga
(Thunnus germo)

X

X

X

X

Blackfin tuna

Thunnus atlanticus

X

X

X

X

Oriental

Thunnus orientalis
(Thunnus thynnus)

X

X

X

X

Bigeye

Thunnus obesus
Parathunnus mebachi

X

X

X

X

Yellowfin

Thunnus albacares
(Neothunnus macropterus)

X

X

X

X

Longtail

Thunnus tongol
(Neothunnus rarus)

X

X

X

X

Skipjack

Katsuwonus pelamis

X

X

X

X

Little Thunny*

Euthynus alleteratus

X

X

X

X

Black skipjack*

Euthynnus lineatus

X

X

X

 

Kawakawa*

Euthynnus affinis(yaito)

X

X

X

X

Bullet tuna*

Auxis rochei

 

X

X

 

Frigate tuna*

Auxis thazard

 

X

X

 

Atlantic bonito*

Sarda sarda

X

 

X

X **

Pacific bonito*

Sarda chiliensis

X

 

X

X **

Other bonito*

Sarda orientalis
Sarda lineolata

X

 

X

X**

* EU requires labeling as Bonito
** Canada requires labeling as Bonito

 

There is some divergence among taxonomists as to the convention of the tuna harvest of naming tuna. There are fishes that some scientists consider as tuna, which are not listed in some regulations and even CODEX standards. There are variations also in the common name used to identify tuna species, these names differ according to the geographic location of the tuna harvest and the nationality of the fishermen.

Currently, Thailand is proposing to the CODEX Committee for Fish and Fishery Products to include Auxis thazard and Auxis rochei into CODEX Standards for Canned Tuna and Bonito.

 

Commercially Important Tuna Species

Most commercially important tuna species in the Thai tuna industry and markets include: skipjack, yellow-fin, albacore, and to a lesser extend tongol and some tuna-like species such as little thunny and frigrate tuna

 

Skipjack

Skipjack is one of the leading species of tuna in terms of abundance and world trade. It belongs to the smaller species of tuna with size usually ranging between 18 -32 inches in length and 3 to 7 kg. in weight and inhabit water with temperature ranging between 15 degree and 25 degree Celsius. Skipjack is generally considered to be a lower quality tuna than yellow-fin and albacore owing to its darker flesh color and lower meat/whole fish yield to processors.

 

Yellowfin

Yellow-fin is the second leading tuna species for both Thai and world industries. They generally vary in length and weights ranging usually from 27 to 60 inches in length and 7 to 25 kg in weight. Yellow-fin generally inhabit water with temperature ranging between 18 degree -30 degree Celsius. Its generally light meat color is mostly preferred for canning. They also produce higher yield than do skipjack or other species used for the production of canned tuna.

 

Albacore

Albacore is the third most important tuna species. Albacore species generally vary in lengths from 15 to36 inches and in weights which range from 4 to 15 kg. These species are commonly distributed in water with surface temperature ranging between 15 degree - 19 degree Celsius and in deeper water with temperature ranging between 13 degree - 25 degree Celsius. Albacore is the only tuna species that can be used to produce canned white meat tuna. Albacore is usually regarded as the highest quality tuna for canning purposes, mainly because of its very light colored flesh

 

Bigeye

Big-eye tuna follows albacore in importance but only a small quantity of this species is canned since most are consumed fresh. Most are marketed in Japan particularly for the fresh fish (sashimi) market. Their size generally varies from 35 and 72 inches in length and 4 - 16 kg in weight. They are found mostly in waters with temperature ranging between 13 - 29 degree Celsius.

 

Northern Bluefin

Blue-fin tuna is of relatively minor importance in Thailand but is significant in world fisheries. Blue-fin tuna (of which the two species are northern and southern) are the largest tuna species. Common Southern blue-fin is 60 -80 inches in length and 40 - 130 kg in weight. In contrast, the Northern blue-fin is substantially larger with specimens recorded up to 750 kg. Northern and southern blue-fin inhabit waters further north and south, respectively, than other tuna species. The flesh of these species is considered too dark for canning and most commercial catches are mostly destined for the Japanese fresh fish market.

Tongol

Tongol is another tuna species with relative importance to Thailand as they are found along the Thai coastlines. Tongol are of the smaller tuna species which commonly range between 70 - 130 cm, in length and weigh between 1 - 5 kg. Its flesh is generally much whiter than yellow-fin and is comparable to albacore in whiteness and taste but is classed as light meat tuna only. Markets for canned tongol are generally small and often fluctuate. Some North Americans prefer tongol for its color and flavor.

Bonito

Bonito is a tuna-like fish that is of minor importance in Thailand despite that it can also be harvested along the Thai coastlines. Worldwide, they support commercially important fisheries and canning industries. Common fish found in Thailand are the Euthynus spp. and Auxis spp. Euthynnus and Auxis are small which commonly range between 18 -32 inches in length and between 1 to 4 kg. in weight.

 

Canned Tuna

Most internationally traded tuna are eventually canned. Thai producers use both imported frozen fish and chilled domestic fish as inputs. The process includes selection of species and size, frozen fish is normally stocked in cold store according to size, species and in-coming date. Frozen fish are thawed in water to an internal temperature of 0 degree C to 5 degree C, then are eviscerated by hand, sorted by size and loaded on tray that are stacked on movable shelf racks and transported to a pre-cooker. Pre cooked fish is then cooled by water spray and subsequently air-cooled. After cooling, fish is transferred to a cleaning area for loin cleaning. Head and skin are removed and loin fillet is separated from the skeleton. White (light) meat which are used for human consumption are further separated from the red (dark) meat which are used for pet food. The meat is then packed in water, brine or oil in hermetically sealed tin cans. The cans are then subjected to heating process in a steam retort, water- cooled, stacked and labeled.

 

 

PRESENTATION

The product shall be presented as:

1 Solid (skin-on or skinless) - fish cut into transverse segments which are placed in the can

with the planes of their transverse cut ends parallel to the ends of the can. The proportion of free

flakes or chunks shall not exceed 18% of the drained weight of the container.

2 Chunk - pieces of fish most of which have dimensions of not less than 1.2cm in each

direction and in which the original muscle structure is retained. The proportion of pieces of flesh of

which the dimensions are less than 1.2 cm shall not exceed 30% of the drained weight of the

container.

3 Flake or flakes - a mixture of particles and pieces of fish most of which have dimensions less than 1.2 cm in each direction but in which the muscular structure of the flesh is retained. Theproportion of pieces of flesh of which the dimensions are less than 1.2 cm exceed 30% of the drained weight of the container.

4 Grated or shredded - a mixture of particles of cooked fish that have been reduced to a uniform size, in which particles are discrete and do not comprise a paste.

 

Shrimps and Prawn

Shrimp and Prawn have been use as part of many cuisine in many cultures such as shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. Like other seafood, shrimp is high in calcium and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 grams of shrimp, depending on the method of preparation. Shrimp and prawns are versatile ingredients, and are often used as an accompaniment to fried rice. Common methods of preparation include baking, boiling, and frying. As stated in the movie Forrest Gump:

"Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saut�e it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich..."

Wet shrimp is commonly used as a flavoring and as a soup base in Asian cuisines while fried shrimp is popular in North America. In Europe, shrimp is very popular, forming a necessary ingredient in Spanish paella de marisco, French bouillabaisse, Italian cacciucco, Portuguese caldeirada and many other seafood dishes. Shrimp curry is very popular in South Asia and Southeast Asia. Shrimp are also found in Latin and Caribbean dishes such as enchiladas and coconut shrimp.

In Thailand, we have sweet meat prawn fresh from the sea and giant freshwater prawn. Shrimp farm is also one of the major industries in Thailand which we have variety of quality shimp such as black tiger shimp and white shrimp for your selection.

Shrimps
Net weight : 185 gms

Tiny Shrimps : 80-120 pieces
Cocktail Shrimps : 120-180 pieces
Picnic Shrimps : 180 pieces up

Shrimps in brine (gamberi / crevettes)                            carton                       drained         20 ft

   (Metapenaes Monoceros)                                           packing                     weight          container

In brine: picnic / cocktail / tiny / small / medium

24 x 6.5 oz =  185 g

121 g

3200 crt

 

24 x 14 oz =  400 g

200-235 g

3200 crt

 

For shrimps, following sizes are available:

Picnic:      180 up, with 35% brioken pieces

Cocktail:   120-180 pieces per tin, with 15 % broken pieces

Tiny:         80-120 pcs/tin

Small:      60-80  pcs/tin

Medium:   40-60  pcs/tin

Large:      20-40  pcs/tin

 

Canned shrimp is the product prepared from any combination of species of the families Penaeidae, Pandalidae, Crangonidae and Palaemonidae from which heads, shell, antennae have been removed.

PRESENTATION

Peeled shrimp - shrimp which have been headed and peeled without removal of the dorsal tract

Cleaned or de-veined - peeled shrimp which have had the back cut open and the dorsal tract

removed at least up to the last segment next to the tail. The portion of the cleaned or de-veined

shrimp shall make up 95% of the shrimp contents;

Broken shrimp - more than 10% of the shrimp contents consist of pieces of peeled shrimp of

less than four segments with or without the vein removed;

 

Squid:

Squid are a large, diverse group of marine cephalopods. Like all cephalopods, squid are distinguished by having a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms and two tentacles arranged in pairs.

Many species of squid are popular as food in cuisines as diverse as Korean and Italian. In English-speaking countries, it is often known by the name calamari. Individual species of squid are found abundantly in certain areas and provide large catches for fisheries. The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible; in fact, the only parts of the squid that are not eaten are its beak and gladius.

Squid
Net weight : 200, 425, 850 gms

Whole Clean Cuttlefish (Sepia spp.)

  • Whole Round
  • Whole Clean Cuttlefish
  • Fillets
  • Fillets Matsukasa (Blanched or Raw)

Baby Octopus (Octopus spp.)

  • Whole Cleaned
  • Inkless & Gutted

Giant Octopus (Octopus Vulgaris)

  • Whole Eviscerated (Ball or Pin-Wheel packed) V

Seafood Cocktail:

Canned Seafood cocktail
Ingredients : 30% Squids, 20% Shrimps, 19% Octopus, 16% Mussels and 15% Baby Clams

Canned size : 28 oz. packed in 24 tins carton.
Net weight : 800 g.
Drained weight :
400 g.
Canned size : 15 oz. packed in 24 tins carton.
Net weight : 425 g.
Drained weight :
250 g.
   

Canned size : 10 oz. packed in 24 tins carton.
Net weight : 285 g.
Drained weight :
142 g.

Canned size : 7 oz. packed in 24 tins carton.
Net weight : 185 g.
Drained weight :
121 g.

Seafood cocktail in brine / � fruits de mer�                        carton                drained      20 ft

  or �fruiti di mare� / �  Meeresfr�chte�                            packing                weight     container

Squids (30%) + srimps (20%) + mussels (16 %) + baby clams (15 %)

24 x 7 oz = 185 g

121 g

3200 crt

 

24 x 10 oz = 285 g

142 g

2000 crt

 

24 x 15 oz = 425 g

250 g

1700 crt

 

24 x 28 oz = 800 g

400 g

850 crt

 

Depending on factory, several mixes are used