Fresh Product Line

Carite Fillet

Carite, also known as Spanish Mackerel, is a staple in Trinidad & Tobago. It has a strong distinct flavour and is medium in oiliness. The Carite has been processed into fillets and is therefore boneless, the bloodline has also been removed to reduce the gamey flavour. It has a thin, edible skin that has been scaled. It may be baked, grilled or fried. Carite is an excellent source of selenium, niacin, and vitamins B6 and B12. It is also rich in omega-3 fatty acids.

Grouper Fillet Skinless

Grouper is a highly treasured, premium fish. The grouper is a flaky, moist, very firm, mild and sweet, white meat. It has been processed into skinless fillets, and it may be best prepared pan seared or baked. Grouper is low in saturated fat, and a good source of vitamins B6 and B12, phosphorus, potassium, protein, and selenium.

Kingfish Fillet

Kingfish, also known as King Mackerel, is another very popular fish in Trinidad & Tobago. It has a very rich and pronounced flavour and is quite oily. The Kingfish has been processed into fillets, with the bloodline removed to reduce the gamey taste. It is boneless but has a thin, edible skin that has been scaled. It may be consumed raw as sashimi, pan seared, baked, grilled or fried. Kingfish is rich in omega-3 fatty acids, and a very good source of protein, riboflavin, niacin, vitamin B12, and selenium.

Whole Snapper Gutted Gilled Scaled

Snapper, also known as redfish, in Trinidad & Tobago is a very popular fish all across the world. We use vermillion snappers, also called b-liners. They are packaged whole but are processed to remove the guts, gills, scales and fins to ensure a ready to cook experience. The fish are plate sized and so make a perfect portion. The snapper meat has medium sized flakes, with a medium-firm texture and a mild, sweet flavour. Snapper is low in saturated fat and sodium and is a very good source of protein.

Snapper Fillet

Snapper, also known as redfish, in Trinidad & Tobago is a very popular fish all across the world. We use Caribbean Red Snappers, or Queen Snappers to produce our fillets, to ensure that the finished product is succulent. It has been processed into large fillets, with the skin scaled, and it may be consumed raw as sashimi, or prepared pan seared or baked. The snapper meat has medium sized flakes, with a medium-firm texture and a mild, sweet flavour. Snapper is low in saturated fat and sodium and is a very good source of protein.

Sashimi Yellowfin Tuna Fillet Skinless

Yellowfin tuna, is a mild flavoured, meaty fish that is frequently used in sushi. Yellowfin is much more flavourful than albacore tuna but is leaner than bluefin tuna. Trinidad & Tobago is world renown for the superior quality of its yellowfin tuna. The tuna that we have processed is considered to be a grade number one or two plus tuna, which means that it is sashimi grade. The meat is deep red, translucent and smooth in texture. The tuna fillet is skinless, and it may be best consumed raw or lightly pan seared. Yellowfin tuna is low in saturated fat and sodium and is a very good source of protein, thiamin, selenium, vitamin B6, and omega-3s.