OEMService

Tag Selection

Fish opened up from the belly and flattened with both fillets still attached, great for grilling or roasting.

Thick cross-sections of fish with bone-in, offering rich flavor and hearty presentation.

Boneless and skinless (or skin-on) sides of the fish, great for pan-frying, grilling, or baking.

Thin, cross-cut sections ideal for stir-frying, hotpot, or quick cooking.

Evenly sized pieces perfect for individual servings, trimmed for convenience and consistent cooking.