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For the handling, storage, and shipping of all seafood products, we adhere to stringent FSSAI and HACCP regulations. All orders that leave our cutting-edge facilities are packed in thermocol box and transported in our fleet of refrigerated vehicles. It is suggested that all fishes and other seafood items be cooked before consumption.

Even if there have been issues with some farms, it would be entirely unjust to judge all salmon raised in aquaculture on the basis of the behavior of the fewest responsible parties. With low fish-to-water ratios, no hormone usage, and prudent antibiotic use, many salmon farming organizations operate very respected businesses that follow “best practice” standards. We are putting demands on the environment that aquaculture is unable to meet as the human population continues to increase. It is feasible to raise salmon without harming the environment or producing poor nutritional seafood

Yes, we provide products to both wholesalers and retailers

Here are some suggestions about fresh fish:

• The gills should be reddish-pink if the fish is entire, and the scales should be glossy and shiny. Fish should have firm, elastic flesh for filets that will bounce back when touched. There shouldn’t be any irritating smells.
• Fish that is frozen: There should be minimal to no air space between the packaging and the fish, and it should be firmly wrapped and frozen solid. (Except when the packaging specifies flash frozen.) It shouldn’t seem faded. Points of discoloration might be signs of freezer burn. There should be no unpleasant odor

All fish are excellent sources of high-quality protein, but those with higher omega-3 fatty acid content are packed with the most advantages for the heart, brain, eyes, and general health. Try seer fish (surmai), sole fish, mackerel, trout, tuna, salmon, sardine or anchovies. Prawns, crabs, and mussels are just a few of the shellfish that are high in omega-3s.

Mercury is a naturally occurring metal as well as a by-product of the combustion of fossil fuels. When consumed in significant amounts, the pollutant mercury puts human health at risk. Despite the fact that the quantity varies between species, the majority of fish and shellfish do contain tiny quantities of mercury. The quantity of mercury that accumulates in the fatty tissues of living things varies depending on the creature’s food, lifetime, and location. Compared to prawns and sardines, long-lived apex predators like sharks and swordfish will absorb more mercury. The vast majority of commonly consumed seafood has minimal mercury levels. Mercury isn’t a problem for the majority of individuals, and for a small number of people, you can reduce the danger

We support regulatory organizations’ efforts to sustain wholesome wild fish populations since we are a responsible seafood supplier. Fish is the final wild food source that humans rely on. If fish populations weren’t properly managed, many well-liked species would go extinct very fast. Ask our sales representative for the “green” catch of the day if you’re concerned about using sustainable options

In order to get to you as quickly as possible, your fish is always frozen. Though it may sound strange, everything we just said is accurate. Any possible parasites are cleared off and your fish lasts longer if you immediately freeze wild fish when it is brought to shore. It has the same great flavor as well.

Yes, the product that has been sent to you has been flawlessly cleaned and preserved to maintain its perfection.

Several Varieties of prawns may be eaten. The several varieties of prawns include:

• Tiger Prawns: Tiger Prawns are enormous, with black or grey stripes, and are incredibly tasty in curries. Tiger prawns will always pleasantly surpriseyou with their particular flavor, no matter which preparation you select.
• White Shrimps: These are sweet prawns that are utilized to make recipes that are rich and creamy. White shrimp have a light flavor and a soft texture. Several recipes call for  white shrimp, including creamy shrimp, garlic shrimp, grilled shrimp, and shrimp fried rice.
• Pink Shrimps: These shrimps are little and pink in color, but they are incredibly juicy, flavorful, and have a distinct flavor that sets them apart from the other prawns. You will be pleasantly pleased by how delicious they taste when you add them to pasta or use them in biryani.
• Brown Shrimps: These shrimps have a strong flavor, are hard and tiny, and become pink when cooked. They are higher in iodine, lower in saturated fat, and higher in selenium and vitaminb B12. They may be prepared in a variety of ways, such as simply sauteed with salt and pepper, in unusual recipes like hot butter garlic shrimp, or even combined with basmati rice to produce shrimp fried rice.
• Freshwater Prawns: They are found and raised in freshwater, and they vary in sizeand flavor. Because they are so delicate, people slow-cook them at a low temperatureto preserve their flavor and nutritional value.

Prawns may be prepared in a variety of ways, but you still need to be careful sincethey cook quickly. Prawnsthat have been overcooked often turn out bland and dry. For curries, you may either saute them in a skillet with your preferred spices or gently boilthem in oil, ghee, or butter. Clean prawns are marinatednicely with seasonings before being roasted in the oven when grilling. You can add salt, pepper, and some chopped parsley as a garnish in addition to seasoningwith these ingredients.

We are located in Delhi.