Frozen 冷凍食品

ABALONE

Abalones of the genus, Haliotis, are basically wedge-shaped. A species of tropical abalone, Haliotis asinina, commonly called “the Ass’s ear abalone” is elongated in shape. The scientific name, Haliotis, means “sea ear.”

The shell may be identified by the series of small holes running in a line near the left edge. They are not cast-offs but raw materials for costume jewelries and fashion accessories.

The flesh is rich in proteins, vitamins E, B, iron, selenium, phosphorous, magnesium and omega 6 fatty acids. It is low in unsaturated fat and can be eaten raw, grilled or cooked. OAPE processes wild abalone and ships boiled and individually quick frozen meat mostly to Hong Kong, Korea and Vietnam in refrigerated containers set at negative 20 degrees Celsius.

凍煮鮑魚

鮑魚之屬,鮑魚,基本上是楔形的。一個物種的熱帶鮑,驢耳鮑螺,通常被稱為“驢耳鮑”,是有細長的形狀。的科學名稱,皺紋盤鮑,意思是“海耳”。

殼可確定由一系列的小孔附近的左邊緣的線遠行。它們不投取捨,但可用於原料的人造珠寶和時尚配飾。

肉含有豐富的蛋白質,維生素E,B,鐵,硒,磷,鎂和歐米茄6脂肪酸。這含低的不飽和脂肪,可以生吃,烤或煮。 OAPE處理
野生鮑魚然後把煮的和單體快速冷凍肉 主要運送到香港,韓國,越南,設置在零 下20攝氏度的冷藏集裝箱。

 

 

 

HEALTHY FACTS – “The flesh of the Abalone is known to be rich in Proteins, Vitamins A, B, Iron, Selenium, Phosphoroues, Magnesium, and Omega 6 Fatty Acid.”

 


 

LONG SQUID

Long Squid, more popularly known locally as Pusit Ballpen (Ballpen Squid) are part of the cephalopods family. Like all other
cephalopods, long squid are also known to have a distinct head, a mantle as well as arms.

Studies show that long squid are good source of zinc, Vitamin B12 and riboflavin. Almost all parts of the squid are edible. The body can be simmered, boiled, fried or sautéed. Its arms, tentacles and ink are often great additions to fried rice and noodles soup. Whole dried smoked squid are also popular delicacies in most part of Asia.

長魷魚

長魷魚,當地俗稱為圓珠筆魷魚,屬於足類動物家族。

像其他頭足類動物,長魷魚也有明顯的頭部,地幔和武器。

和核黃素。。可燜,煮,炸或炒。

它的胳膊,觸手和油墨可以配炒飯和和麵食。全乾煙熏魷魚在大部分的亞洲國家也是個很流行的美味佳餚。

 


 

SQUID

Squids “Cephalopoda” or mollusks which include octopi and cuttlefish are softbodied and have a mantle (torso), 2 longer tentacles to catch prey and 8 arms. They squirt ink to confuse predators. They move fast and freely, have translucent skin and the ability to change colors. They are generally common around the globe with the exception of Giant Squids.

The flavor and texture of this sea creature is very similar to abalone or conch. As short as two minutes over high heat is enough to cook squid that has the tendency to turn rubbery. It is sometimes called calamari. The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are also edible. Squid is a good food source for zinc, manganese, copper, selenium,
vitamin B12 and riboflavin.

魷魚

魷魚“頭足類”,軟體動物,其中包括章魚和墨魚,有地幔(軀幹),2個長觸角來捕捉獵物,有8個武器。他們噴出的墨水來迷惑掠食者。他們的移動速度快,自由,有半透明的皮膚和改變顏色的能力。他們一般在世界各地都很常見的。

這片海域的生物的味道和口感和鮑魚,海螺非常相似。煮魷魚用短期高火加熱兩分鐘就足夠使之出現膠狀。它有時又被稱為槍烏賊。它的身體被整個塞滿,切成平片或切成圈。觸手和油墨也可食用。魷魚是一個很好的食物來源包含鋅,錳,銅,硒,維生素B12和核黃素都。

 

 HEALTHY FACTS – “Squid is a good source of zinc, manganese, copper, selenium, vitamin B12 and riboflavin.

 


 

CUTTLEFISH

The common cuttlefish, Sepia officinalis, reaches a maximum mantle length of 45 cm. Their mantle – the main body, houses their cuttlebone, reproductive organs, and digestive organs. Cuttlebones made of calcium carbonate dried and grounded are sold as pet food. The pair of flat fins, head, eight arms and two longer tentacles sans skin is the main ingredient of cuttlefish balls.

“Sepia” refers to the type of ink housed within their bodies and used as camouflage. The colored ink is not discarded but utilized by local fisher folks as a natural lure in fishing. Cast off skin and flesh trimmings can be cooked into adobo and other dishes.

The freshest flesh is processed into fillet, individually quick frozen and shipped to consumer the soonest time. Cuttlefish fillet is enjoyed raw – sashimi or cooked.

冷凍墨魚片

商烏賊(Sepia officinalis)總長最長可達到45厘米。商烏賊的軀幹容納海螵蛸,生殖器官和消化器官。海鰾蛸的碳酸鈣乾燥並磨成粉後可作為寵物食品出售。一對平鰭、頭、腕和兩個較長的去皮觸鬚都是製作墨魚丸主要成分。

“Sepia”是指容納在自己身體用於偽裝的墨汁。彩色墨水沒有被丟棄,而是讓當地的漁民作為釣魚的天然魚餌。擺脫皮和肉可烹製成的Adobo和其他菜餚。

新鮮的肉被加工成片狀然後快速冷凍,並在最快的時間內運到消費者手上。墨魚片可生吃或熟食。

 


 

ASARI MEAT

“Paphia undulata” a saltwater clam, can be found aplenty in shallow sandy sea beds of Southeast Asia.

This marine bivalve, commonly called ‘akegai’, nylon shellfish, soft-shelled yellow clam, baby yellow clam or surf clam is process boiled and individually quick frozen without the shell. It is high in selenium and zinc known to protect against heart disease and cancer of the esophagus and prostate. They are also known to increase male fertility.

Clams can be stewed, poached, boiled with ramen or sizzle in piping hot soups. The taste is flavorful and can be cooked from mild to spicy, can be served as appetizer or as main entrée. The clam is so versatile an ingredient, such that the next time you browse your menu, look for them under the pastas, risottos, paellas and sauce alfredo.

尼龍外殼/嬰兒黃蛤蜊

“波紋巴非蛤” 鹽水文蛤,在東南亞的淺沙海床上,可以找到豐富的波紋巴非蛤。這個海產雙殼貝類,通常被稱

為“akegai,尼龍貝類,甲魚黃蜆,嬰兒黃色蛤或衝浪蛤蜊煮的過程和單體快速冷凍無殼。這是高硒和鋅等,以防止心臟疾病和癌症的食道和前列腺。他們也被稱為可以提高男性的生育能力。

蛤蜊可以燉,水煮,跟拉麵一起熱氣或加在熱湯一起煮。味道可口,可煮溫和,以辛辣的,可作為開胃菜或作為主菜。蛤蜊是含有如此多才多藝的成分,這樣,下一次你瀏覽菜單時,看看他們的意大利面,調味飯,海鮮飯和醬阿爾弗雷多。

 


 

SCALLOP

Scallops of the family” Pectinidae” have two types of meat in one shell: the white and meaty adductor muscle “scallop” and soft reddish roe or “coral”. The bay scallop is small and tender compared to the larger deep sea scallop. The entire scallop is edible but only the adductor muscle that opens and closes the shell is processed without additives and frozen.

These bivalves are related to clams, mussels and oysters. These cousins contain nutrients that can help maintain normal blood pressure, promote cardiovascular health, and provide protection against colon cancer. The delectable scallops can be served raw as in sashimi or in sushi, can be dried, seared, baked, stewed, sautéed, curried. They are also used as fillings, prepared as salads and much more.

冷凍扇貝

扇貝的家庭“海扇”在一個貝中有兩種類型的肉:白色,內收肌“扇貝”和柔軟的淡紅色魚子或“珊瑚”。相比較大的深海扇貝,海灣扇貝是小和招標。整個扇貝是食用

但只有它的內收肌處理無添加劑的處理。

這些的雙殼類相關蛤,貽貝和牡蠣。這些表兄弟含有的營養成分,可以幫助維持正常的血壓,促進心血管健康,並提供對結腸癌的保護。美味的扇貝可以生吃,可乾燥在生魚片或壽司,烤,烤,燉,炒,做到令行禁止。它們也可以用來作為填充物,其製備如沙拉和
等等。

 


 

JAPANESE SNAIL

Japanese Snails (Viviparus malleatus) thrive in gardens, rice paddies, agricultural and forest areas. They can be picked up from plants by hand or by spraying water at dusk in areas where they flourish and hide.

Snails are cleansed and purged of any toxic materials, blanched or simmered before being prepared for the table. The meat is pulled from the shells and rinsed in cold water. Mature snails yield more than young ones. The dishes are regarded as staples in the East and Africa. They are popular in Europe for centuries and delightfully called “escargots”. The French stuff, broil, fry, bake and cook them with wine and serve them as entrees or as hors d’oeuvres. Besides being delicious, snails are high in protein, low in fat, and a good
source of glycogen.

日本蝸牛

日本蝸牛(Viviparus Malleatus)在花園中茁壯,稻田,農業和森林地區成長. 它們可以從植物中手或噴水的地方拿去。蝸牛被潔淨,清除任何的毒物質,燙或燜前在可以煮。它的肉被拉到由殼和在冷水中漂洗。成熟的蝸牛比年輕的蝸牛產生更多的肉。

蝸牛被認為是在中東和非洲主食的菜餚。他們在歐洲流行了幾百年,興高采烈地稱為“田螺”。法國烤,炒,烤,煮酒,並為他們提供服務作為主菜或開胃小菜。除了美味,蝸牛有高蛋白質,低脂肪,肝醣原的良好來源。

 


 

YELLOW SWAMP EEL

‘Anguilla spp’ or freshwater yellow eel are true fish despite looking like river snakes. They have gills and scales that are almost undetectable and are slippery due to the mucous layer produced by their skins. These bottom dwellers feed on invertebrates and small finfish, spend most of their lives in freshwater but return to sea to spawn.

After harvesting, the fish is gutted and cleaned to keep the flesh from being discolored by blood prior to freezing. The fish is glazed to protect against rancidity and drying.

The meat has a very firm texture, is 18% protein and 17% fat content, with a distinctive flavor and rich firm sweet taste. After being skinned, eels are cooked in stir fries and casseroles. The slimy delicacy may be grilled, roasted, fried, poached, braised, hot smoked or barbecued.

黄鳝鱼

淡水黄鳝鱼是真正的鱼,它看起来像河蛇。它们有鳃和鳞,但几乎检测不到,很滑,是由于它们的皮肤粘膜层滑。

这些海底生物的饲料是无脊椎动物和小鳍鱼,他们的生活在淡水中,但回到海洋里产卵。

为了保持它的颜色这种鱼必须被洗净和清洗。它的肉有着非常坚定的质感,有18%的蛋白质和17%的脂肪含量,具有独特的风味和丰富的甜味。被剥皮后,鳗鱼可以煮做熟炒菜和砂锅。也可以烤,油炸,水煮,红烧,热熏。

 


 

GREEN LOBSTER

ABALONE X-LARGE

 


 

ROUND ABALONE

RED LOBSTER

 


 

BANGUS (WHOLE)

BANGUS FILLET (BONELESS)

 


 

WHITE SHRIMP

Shrimp and Prawns are abundant and can be found near the seafloor, in rivers and in lakes. They have high levels of omega 3 fatty acids, vitamin B12, calcium iodine, selenium, zinc, phosphorus, niacin, iron and proteins essential for healthy skin, bones and teeth. The meat is sweet, succulent and tasty.

A staple in Asian, Continental and Mediterranean cuisine, shrimps and prawns grace our tables ‘a la paella’, bouillabaisse, tom yum, congee, cocktails, salads, curries, and a host of others. They may be eaten hot, cold, raw or pickled.

Although mostly caught in the wild, other cultured tiger prawns and freshwater species are also available. They are graded, sized, blocked and frozen whole. Requests for headless prawns are also accommodated.

冷凍蝦

蝦和大蝦極為豐富,可以在海底附近找到,包括在河流和湖泊。它們含有很高的,鈣,碘,硒,鋅,磷,尼克酸,鐵和蛋白質是對健康,皮膚,骨骼和牙齒必不可少的。肉是甜,多汁和可口。

是亞洲,歐洲,大陸地海中美食,蝦和大蝦帶來美食桌的恩典,一系列的海鮮飯,魚湯,粥,冬蔭,雞尾酒,沙拉,咖哩,和許多其它的主食。他們可吃熱,冷,生的或醃製。

雖然大多在野外,其他養殖虎蝦和淡水物種的捕獲也可提供。他們是漸變,大小,封鎖和凍結的整體。要求無頭大蝦也是可以滿足的。