SNAPPER, HOG
Butterflied, Skin-On, Tail-On & Boneless
CATEGORY: Fillet
Description
| AKA: | Lachnolaimus maximus |
| Origin | Mexico |
| Sustainability & Safety | Processed in a HACCP Certified Facility. |
| Allergens | Contains Fish |
| Ingredients | Snapper |
| Method of Capture | Wild Caught |
| Pack | Individually Vacuum Packed |
| Flavor Profile | Mild |
| Texture Profile | Medium |
| Suggested Cooking Methods | Baking | Broiling| Ceviche | Flat Top | Frying | Grilling | Sautee | Soups |
| Seasonality | Jan | Feb | Mar | Apr | May | Aug | Sep | Oct | Nov | Dec |
| Storage | Keep Frozen at -18C or Colder | Shelf Life: 24 months |
| Box Dimensions | L 12" x W 15.4" x H 4" | TixHi: 9x16 |
| Thawing Instructions | Remove from bag and thaw under refrigeration for 4-6 hours or place under running water until thawed. DO NOT leave soaking in water, it will affect the flavor and texture of the fish. |
| Thawed Storing Tips | Keep Refrigerated, use within 24 hours for best results. |
Available Sizes
| Netuno Item# | Size | Avg. Number of Portions per Master Case | Master Case Size | Master GTIN | Master UPC |
| 102087 | 6-8oz | 22 | 10lb | 10850009840537 | 850009840530 |
| 102088 | 8-10oz | 17 | 10lb | 10850009840544 | 850009840547 |
Nutritional Facts & Affiliations
