Product

Scientific Name: Patinopecten yessoensis

Scallop Meat is the edible adductor muscle of scallops, known for its tender texture, mild sweetness, and delicate flavor. It is widely used in seafood dishes and is suitable for a variety of culinary applications.

Scallop Meat can be prepared in various ways, including pan-searing, grilling, steaming, or stir-frying. It can also be used as an ingredient in a variety of seafood dishes and processed seafood products, making it suitable for both retail and foodservice applications.

At HIEU NAM International, Scallop Meat is carefully selected and processed under strict quality control procedures to maintain its natural texture, appearance, and product quality. Appropriate freezing and cold storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Thunnus tonggol

Longtail Tuna is a marine tuna species found in Vietnamese waters, including the Gulf of Tonkin, Central Vietnam, and the southwestern waters. It has a streamlined, fusiform body with a dark blue to blackish back, characteristic of tuna species.

Longtail Tuna is commonly used as a food fish and can be supplied for direct consumption or further processing. Its firm flesh is suitable for a variety of culinary applications, including grilling, frying, steaming, baking, and other seafood preparations.

At HIEU NAM International, Longtail Tuna is carefully selected and processed under strict quality control procedures to maintain its natural appearance, texture, and product quality. Proper freezing and cold storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Euthynnus affinis

Bonito Tuna is a marine tuna species widely distributed in tropical and subtropical waters. It is recognized for its streamlined, torpedo-shaped body, dark bluish back, and firm flesh with a naturally rich flavor. Its firm texture and versatile characteristics make it suitable for a variety of seafood applications.

Bonito Tuna can be prepared in various ways, including grilling, frying, steaming, baking, or further processing into other seafood products. Its versatile characteristics make it suitable for both retail and foodservice applications.

At HIEU NAM International, Bonito Tuna is carefully selected and processed under strict quality control procedures to maintain its natural texture, appearance, and freshness. Proper freezing and cold storage conditions help preserve product quality throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Auxis rochei

Bullet Tuna is a small tuna species widely distributed in tropical and subtropical waters. It is recognized for its streamlined body, dark bluish coloration, and firm, naturally flavorful flesh. Its compact size and firm texture make it suitable for a variety of seafood applications.

Bullet Tuna can be prepared in various ways, including grilling, frying, steaming, baking, or further processing into other seafood products. It is suitable for both retail and foodservice applications.

At HIEU NAM International, Bullet Tuna is carefully selected and processed under strict quality control procedures to maintain its natural texture, appearance, and freshness. Proper freezing and cold storage conditions help preserve product quality throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Channa striata

Snakehead Fish is a freshwater fish widely consumed in Southeast Asia, known for its firm, lean white flesh and mild, naturally savory flavor. Its firm texture holds well during cooking, making it suitable for a variety of culinary applications.

Snakehead Fish Steak is cut into convenient portions while retaining the natural structure of the fish, making it suitable for frying, grilling, steaming, braising, or cooking in soups and sauces. The product is suitable for both retail and foodservice applications.

At HIEU NAM International, Snakehead Fish Steak is carefully processed under strict quality control procedures to maintain its natural texture, appearance, and freshness. Proper freezing and cold storage conditions help preserve product quality throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Mene maculata

Moon Fish is a marine fish recognized for its distinctive rounded body shape and firm, rich-textured flesh. Its meat has a mild flavor and a firm, tender texture, making it suitable for a variety of culinary applications.

Moon Fish can be prepared in various ways, including grilling, pan-searing, baking, steaming, or further processing into other seafood products. Its versatile characteristics make it suitable for both retail and foodservice applications.

At HIEU NAM International, Moon Fish is carefully selected and processed under strict quality control procedures to maintain its natural texture, appearance, and freshness. Proper freezing and cold storage conditions help preserve product quality throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Trachinotus blochii

Golden Pomfret is a marine fish known for its distinctive golden-silver appearance, firm white flesh, and mild, naturally savory flavor. Its balanced texture and versatile characteristics make it suitable for a variety of culinary applications.

Golden Pomfret is supplied in Whole Round form and can be prepared in various ways, including steaming, grilling, frying, baking, or braising. Its convenient whole-fish format makes it suitable for both retail and foodservice applications.

At HIEU NAM International, Golden Pomfret is carefully selected and processed under strict quality control procedures to maintain its natural appearance, texture, and freshness. Proper IQF freezing and cold storage conditions help preserve product quality throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Piaractus brachypomus

Red Pacu is a freshwater fish native to South America, known for its deep-bodied shape, reddish coloration, and firm white flesh. It has a mild, naturally savory flavor and a firm texture, making it suitable for a variety of culinary applications.

Red Pacu can be prepared in various ways, including grilling, frying, steaming, baking, or further processing into other seafood products. Its versatile characteristics make it suitable for both retail and foodservice applications.

At HIEU NAM International, Red Pacu is carefully selected and processed under strict quality control procedures to maintain its natural texture, appearance, and freshness. Proper freezing and cold storage conditions help preserve product quality throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Channa striata

Snakehead Fish is a freshwater fish widely consumed in Southeast Asia, known for its firm, lean white flesh and mild, naturally savory flavor. Its texture remains firm during cooking, making it suitable for a variety of culinary applications.

Snakehead Fish Fillet is carefully prepared to provide convenient, boneless portions for cooking. It can be pan-fried, grilled, steamed, braised, or further processed into other seafood products. The product is suitable for both retail and foodservice applications.

At HIEU NAM International, Snakehead Fish Fillet is carefully processed under strict quality control procedures to maintain its natural texture, appearance, and freshness. Proper freezing and cold storage conditions help preserve product quality throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Oreochromis niloticus

Black Tilapia is a widely farmed freshwater fish known for its white flesh, mild flavor, and firm texture. Its clean taste and versatile characteristics make it suitable for a variety of culinary applications.

Black Tilapia Fillet is carefully trimmed to provide convenient, boneless portions for cooking. It can be prepared in various ways, including pan-searing, grilling, baking, frying, or further processing. The product is suitable for both retail and foodservice applications.

At HIEU NAM International, Black Tilapia Fillet is carefully processed under strict quality control procedures to maintain its natural texture, appearance, and freshness. Proper freezing and cold storage conditions help preserve product quality throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Lates calcarifer

Barramundi is a popular farmed and wild-caught fish known for its firm white flesh, mild flavor, and clean taste. The fillet has a smooth texture and is suitable for a wide range of culinary applications.

Barramundi Fillet Skin-On retains the natural skin, making it suitable for pan-searing, grilling, baking, and other cooking methods. It is widely used in both retail and foodservice applications.

At HIEU NAM International, Barramundi Fillet Skin-On is carefully processed under strict quality control procedures to maintain the product’s natural texture, appearance, and freshness. Proper freezing and cold storage conditions help preserve product quality throughout storage and international transportation.

Scientific Name: Solen strictus

Razor Clam/Bamboo Clam is a marine bivalve mollusk known for its elongated, slender shell and tender, naturally sweet meat. The meat has a delicate texture and mild flavor, making it suitable for a variety of culinary applications.

Razor Clam/Bamboo Clam Meat can be used in stir-fries, soups, hot pots, pasta, seafood dishes, or further processed into value-added products. Its convenient meat format makes it suitable for both retail and foodservice applications.

At HIEU NAM International, Razor Clam/Bamboo Clam Meat is carefully selected and processed under strict quality control procedures to maintain its natural texture, freshness, and overall product quality. Proper freezing and cold storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Hoplobatrachus rugulosus

Frog Legs are valued for their tender, lean meat, mild flavor, and delicate texture, making them a versatile ingredient for a variety of culinary applications. They are commonly used in both traditional and modern dishes across different markets.

Frog Legs can be prepared in various ways, including frying, grilling, steaming, baking, or cooking in sauces and seasonings. Their mild flavor and delicate texture make them suitable for both retail and foodservice applications.

At HIEU NAM International, Frog Legs are carefully selected and processed under strict quality control procedures to maintain product quality, natural texture, and freshness. Proper freezing and cold storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Monopterus albus

Eel is a freshwater eel species widely found across Asia and valued as a food fish in many regional markets. It is characterized by its elongated, cylindrical body, smooth skin, and naturally firm flesh. Its mild, savory flavor makes it suitable for a variety of culinary applications.

Eel can be prepared in different ways, including grilling, frying, braising, steaming, or further processing into ready-to-cook seafood products. It is suitable for both retail and foodservice applications.

At HIEU NAM International, Eel is carefully selected and processed under strict quality control procedures to maintain its natural texture, freshness, and overall product quality. Proper freezing and cold storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific Name: Mimachlamys nobilis

Yesso Scallop is a marine bivalve mollusk widely recognized as an important scallop species in fisheries and aquaculture. It has a characteristic fan-shaped shell and is valued for its tender texture, delicate flavor, and versatile culinary applications.

Yesso Scallop can be prepared in a variety of ways, including grilling, steaming, pan-searing, baking, or further processing into seafood products. It is suitable for both retail and foodservice applications.

At HIEU NAM International, Yesso Scallop is carefully selected and processed under strict quality control procedures to maintain product quality, natural texture, and freshness. Appropriate freezing and cold storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of seafood buyers in global markets.

Scientific name: Paphia undulata

Yellow Clam is a bivalve shellfish known for its distinctive yellowish shell, tender meat, and mild natural sweetness. Its delicate yet firm texture makes it suitable for a variety of culinary applications and foodservice needs.

Yellow Clam can be prepared in various ways, including steaming, boiling, grilling, stir-frying, or further processing, depending on customer and market requirements.

At HIEU NAM International, Yellow Clam is carefully selected and processed under controlled conditions to maintain freshness, natural texture, and product quality. Suitable freezing and cold-storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of B2B seafood buyers in different markets.

Scientific name: Meretrix Lyrata

White Clam is a shellfish known for its clean appearance, tender meat, and mild natural flavor. Its delicate yet firm texture makes it suitable for a variety of culinary applications and foodservice needs.

White Clam can be prepared in various ways, including steaming, boiling, grilling, stir-frying, or further processing, depending on customer and market requirements.

At HIEU NAM International, White Clam is carefully selected and processed under controlled conditions to maintain freshness, natural texture, and product quality. Suitable freezing and cold-storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of B2B seafood buyers in different markets.

Scientific name: Corica soborna

Keski is a small-sized fish known for its delicate texture, mild natural flavor, and characteristic appearance. Its convenient size makes it suitable for a variety of culinary applications and food processing.

Keski can be prepared in different ways, including frying, grilling, steaming, or further processing, depending on customer and market requirements.

At HIEU NAM International, Keski River Anchovy is carefully selected and processed under controlled conditions to maintain freshness, natural texture, and product quality. Suitable freezing and cold-storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of B2B seafood buyers in different markets.

Scientific name: Loligo spp.

Loligo Squid are marine cephalopods known for their firm white flesh, smooth appearance, and mild natural flavor. Their firm yet tender texture makes squid a versatile seafood product suitable for a wide range of culinary applications.

Loligo Squid can be prepared in various ways, including grilling, frying, steaming, stir-frying, or boiling, making them suitable for household consumption, restaurants, foodservice, and further processing.

At HIEU NAM International, squid are carefully selected and processed under controlled conditions to maintain freshness, natural texture, and product quality. Suitable freezing and cold-storage conditions help preserve the product throughout storage and international transportation, supporting the requirements of B2B seafood buyers in different markets.

Scientific name: Sepia spp.

Cuttlefish are marine cephalopods characterized by their oval, thick body, firm texture, and naturally mild sweetness. The white flesh has a firm yet tender texture, making cuttlefish a versatile seafood choice for a variety of preparations.

Cuttlefish can be prepared in various ways, including grilling, frying, steaming, stir-frying, or boiling, making them suitable for household consumption, restaurants, and foodservice applications.

At HIEU NAM International, cuttlefish are selected and processed under appropriate quality control procedures to maintain their freshness, natural texture, and product quality. Suitable freezing and cold-storage conditions help preserve product quality throughout storage and international transportation, meeting the requirements of B2B customers across different seafood markets.