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Kanyakumari Sea Foods

Kanyakumari, Tamil Nadu

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Anchovy Fish

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Fresh Fish Curry

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Fish Samosa

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Fish Fingers

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kanyakumariseafoods was established in the year of 2008 by mr.alponse ,mr.alponse having exprience in fish business from the early stage of life is pioneer in exporting fish to usa,france ,swiss,gulfcountries and singapore At kanyakumariseafood the quality of fish is strictly follow to USA FDA,EU,HACCP To facilitate easy availability of 100% export quality seafood at the most reasonable prices to the customers at their door steps. Why Us?
Guaranteed freshness and flavour of seafood.
Safe, hygienic and on time product delivery.
Ensured nutritive content.
Effective packaging.
Competitive prices.   kanyakuamriseafoods plans on to set up our own hi-end modern retail chain of fish shops across the country through a separate entity In the very near future backed by a complete e-commerce “Sea to home” concept catering to both the individual, institutional and whole-sale buyers domestically.   Handling your fish:
The super seven of sound seafood handling Handle carefully
Always handle seafood carefully, to reduce physical damage. Bruising will cause changes in flavour and texture. Broken and exposed flesh can cause a quickening of bacteria. Keep it separate
Avoid cross-contamination by keeping raw and cooked seafood separated. Utensils used for raw seafood should never be used for cooked seafood. Colour coded utensils and containers can help prevent cross-contamination. Keep it clean
Rinse seafood (except dried or smoked) under cold, running water before preparation (using iced, salted water lessens temperature rise and flavour loss). In addition, the equipment used, any surfaces that come in contact with seafood, and your hands must be appropriately cleaned and sanitised. This removes foreign matter, limits the spread of bacteria, avoids cross-contamination, and maintains the product's visual appeal. Keep it cool
Fresh seafood must be stored in a clean, tidy environment between -1°C and +4°C (if not live) and frozen seafood at -18°C or below. This helps control the build-up of bacteria and the harmful action of enzymes - higher temperatures mean shorter shelf life. Keep it covered
Seafood must be covered in cling wrap to prevent contamination and damage Keep it moist
Seafood must be kept moist to minimise weight loss and to prevent dehydration, which can adversely affect its appearance, texture and flavour Keep it moving
Keep seafood moving by:
using it as soon as possible;
using a good storage rotation system (first in first out);
preparing it as soon as it is thawed or removed from the chiller;
serving it, or returning it to the refrigerator, as soon as it is prepared. Vision:
To facilitate easy availability of export quality seafood at the most reasonable prices to the customers at their door steps. Mission:
To ensure hygienically processed sea foods of all popular varieties of Fishes, Prawns and other Exotic species are delivered to the customers at their homes. We want to employ the latest quality standards while handling and processing the seafood so that food safety and nutritional security will be preserved. To ensure that equitable benefits are available to all the stake holders across the value chain. To completely eliminate all the hassles encountered by consumers at present while purchasing sea food and provide Excellent service in terms of quality, price and convenience.
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