| AKA | Ocyurus chrysurus/Rabe Rubia (Spanish) Yellow Tail Snapper |
| | Fresh: 1/2-1,3/4-1, 1-2, 2-4 |
| Form | Frozen, Portions, Natural Cut, Skinless,Skin on Boneless and Belly Trimmed, Minuta cut |
| Origin | Mexico |
| Sustainability & Safety | Processed in a HACCP Certified Facility. |
| Allergens | Contains Fish |
| Ingredients | Snapper |
| Method of Capture | Wild Caught Hook and Line |
| Pack | Individually Vaccum Packed |
| Flavor Profile | Medium |
| Texture Profile | Medium |
| Suggested Cooking Methods | Baking | Broiling | Frying | Grilling | Papillote | Sautee | Soups |
| Seasonality | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
| Storage | Keep Frozen at -18C or Colder | Shelf Life: 24 months |
| Box Dimensions | W 12″ x L 15.4″ x H 4” | TixHi: 9×16 |
| Thawing Instructions | Important: Keep frozen until ready to use. Remove from sealed bag and defrost under refrigeration a minimum of 4-6 hours or until fully thawed. DO NOT leave soaking in water, it will affect flavor and texture of fish. Alternatively, run sealed bag under water and remove from bag immediately once thawed. |
| Thawed Storing Tips | Keep Refrigerated, use within 24 hours for best results |
