Vannamei prawns are tropical prawns that are farmed along the coast in artificial ponds.  They are majorly produced in Indonesia, Vietnam, India & China.

This farming is certified as sustainable in accordance with the GlobalGAP, BAP and ASC standard.

Besides being excellent source of protein, Vannamei prawns are rich in Omega-3 fatty acids. 

These healthy fats, including EPA and DHA, offer numerous health benefits like - reducion in inflammation, supporting heart health, and promoting brain function.

Due to their nutritional value, versatility and naturally sweet & flavoruful taste they are more popular then any other variety of prawns amoung sea food lovers.

Bhetki fish is also know as bhola or bhola bhetki in bengali. The english name for which is Barramundi or Asian Seabass.

The Bhetki fish is a species of catadromous fish in family Latidae. Bhetki fish has an elongated body form. They have a large, little bit oblique mouth and an upper jaw extending behind the eye. Bhetki fish has large scales over their body

Large populations of Bhetki are found in parts of the Indo-West Pacific including Southeast Asia to Northern Australia and Papua New Guinea. However, the fish holds high commercial value in Australia, Malaysia, India, Vietnam, Thailand, and the U.S. Bhetki fish is known for its nutritious characteristics

Bhetki fish is recognized for its complete and highly bioavailable protein, contributing to a well-rounded nutritional profile. It has healthy balance of HDL or Good cholesterol which essential for normal bodily functions & is rich in omega-3 fatty acids. 

Surmai is fish inherent to the Indian Ocean. It is also commonly known as Indo-Pacific King Mackerel or Seer fish. 

In India, it is the most popular fish in Kerala. It is widely known as 'Neymeen' in South Kerala, 'Aiykoora' in North Kerala and 'Vanjaram' in Tamil Nadu.

Surmai Fish is celebrated for its deliciously mild and sweet flavor. Its taste is often described as a harmonious blend of oceanic freshness with a hint of buttery richness. This unique flavor profile lends itself well to various culinary preparations, from grilling to curries and everything in between.

Surmai fish is packed with essential minerals that are beneficial for overall health. It is particularly rich in selenium, which acts as an antioxidant, protecting cells from damage and supporting the immune system.

Prawns have low cholesterol and high vitamin B12 levels, making them heart-healthy meals. P

rawns have a high protein content, making them a great source of protein for the body. They include omega-3 fatty acids, which help to prevent diseases like dementia and Alzheimer's.

In addition of that Prawns contain many other nutrients like phosphorus, calcium, potassium, vitamins, niacin, and minerals. They are also high in iron, that aids in the production of red blood cells.

Prawn is an extremely perishable commodity and quality loss can occur rapidly after catch. Drying preserve the food by reducing the water available for microbial growth and increase shelf life and thus prevent wastage of food.

Pomfret fish falls in 20+ catagories associated/closley related to butterfish but mainly they are classified through color of following 3 types - Black, Silver & White. 

Distributed around the world's oceans, and as far north as Norwegian waters, these are highly migratory fish.

The Pomfret fish is characterized by its unique diamond-shaped body, which sets it apart from other species. Its flattened body, thin and silvery, contributes to its appearance.

It is considered as rich source of iodine, which is essential for the thyroid gland. Pomfret fish has many health advantages. People believe it promotes overall body growth, improves memory, and strengthens the body. When it comes to flavour, both kids and adults are sure to love this fish.

Hilsa fish is famous for its incredibly soft meat. Found in the freshwaters in eastern India, the Hilsa has a full flavour and a smooth but oily texture. 

Body of hilsa fish is generally covered with big sized scales. Their body is bright silver in color, with slightly green backside. They have straight or little bit curved gill rakers, and have no teeth on the jaws.

Hilsa fish migrate considerable distances upstream to breed in freshwater rivers. This natural phenomena makes it scarce and valuable. Hilsa fish is culturally and gastronomically important in West Bengal, Bangladesh, and Eastern India. Its unique taste, texture, and flavour drive demand and price.

Hilsa fish is a fatty, oily fish filled with many nutrients like Vitamin C & Iron. It is considered as  one of the richest sea food source of Calcium.

Cashews are rich in fiber, protein, and healthy fats. They also contain a variety of vitamins, minerals, and health-protective beneficial plant compounds. Similarly to nuts, cashews may promote weight loss, blood sugar control, and heart health.

On the basis of color, size & quality Cashews are graded in  33 quality types.

Some of the most common quality of Cashew are -

W180, W210, W240, W320, W400, S210, S240, S320, S400, Y240, Y320, Y400, SW, DW, JB, SJB, JH, LWP

W180 - Type is considered as "King of Cashew". They are large in size and are most expensive of the lot.

W240 & W320 - Types are  the most popular among Cashew Kernels and are available worldwide.

Drying is a well-known way to preserve of fish, sometimes in a combination with salting. The dried fish has a long shelf life and has been the easiest way of preservation for fish.

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and inactivates enzymes. 

Drying also removes excess water in response of simultaneous heat and mass transfer.

The most common method for this procedure is open air drying using sun and wind & sometimes in a combination of salting. This method has been in practice since ancient times to preserve food.

Dried fish can easily maintains quality for up to 3-6 months if stored & packeged properly.

Dried fish is a considered a good source of high quality proteins, healthy fats, and other essential nutrients and is popularly consumed in Norway, Indonesia, India, China & Europe 

Vannamei prawns are tropical prawns that are farmed along the coast in artificial ponds.  They are majorly produced in Indonesia, Vietnam, India & China.

This farming is certified as sustainable in accordance with the GlobalGAP, BAP and ASC standard.

Besides being excellent source of protein, Vannamei prawns are rich in Omega-3 fatty acids. 

These healthy fats, including EPA and DHA, offer numerous health benefits like - reducion in inflammation, supporting heart health, and promoting brain function.

Due to their nutritional value, versatility and naturally sweet & flavoruful taste they are more popular then any other variety of prawns amoung sea food lovers.

Bhetki fish is also know as bhola or bhola bhetki in bengali. The english name for which is Barramundi or Asian Seabass.

The Bhetki fish is a species of catadromous fish in family Latidae. Bhetki fish has an elongated body form. They have a large, little bit oblique mouth and an upper jaw extending behind the eye. Bhetki fish has large scales over their body

Large populations of Bhetki are found in parts of the Indo-West Pacific including Southeast Asia to Northern Australia and Papua New Guinea. However, the fish holds high commercial value in Australia, Malaysia, India, Vietnam, Thailand, and the U.S. Bhetki fish is known for its nutritious characteristics

Bhetki fish is recognized for its complete and highly bioavailable protein, contributing to a well-rounded nutritional profile. It has healthy balance of HDL or Good cholesterol which essential for normal bodily functions & is rich in omega-3 fatty acids. 

Surmai is fish inherent to the Indian Ocean. It is also commonly known as Indo-Pacific King Mackerel or Seer fish. 

In India, it is the most popular fish in Kerala. It is widely known as 'Neymeen' in South Kerala, 'Aiykoora' in North Kerala and 'Vanjaram' in Tamil Nadu.

Surmai Fish is celebrated for its deliciously mild and sweet flavor. Its taste is often described as a harmonious blend of oceanic freshness with a hint of buttery richness. This unique flavor profile lends itself well to various culinary preparations, from grilling to curries and everything in between.

Surmai fish is packed with essential minerals that are beneficial for overall health. It is particularly rich in selenium, which acts as an antioxidant, protecting cells from damage and supporting the immune system.

Prawns have low cholesterol and high vitamin B12 levels, making them heart-healthy meals. P

rawns have a high protein content, making them a great source of protein for the body. They include omega-3 fatty acids, which help to prevent diseases like dementia and Alzheimer's.

In addition of that Prawns contain many other nutrients like phosphorus, calcium, potassium, vitamins, niacin, and minerals. They are also high in iron, that aids in the production of red blood cells.

Prawn is an extremely perishable commodity and quality loss can occur rapidly after catch. Drying preserve the food by reducing the water available for microbial growth and increase shelf life and thus prevent wastage of food.

Pomfret fish falls in 20+ catagories associated/closley related to butterfish but mainly they are classified through color of following 3 types - Black, Silver & White. 

Distributed around the world's oceans, and as far north as Norwegian waters, these are highly migratory fish.

The Pomfret fish is characterized by its unique diamond-shaped body, which sets it apart from other species. Its flattened body, thin and silvery, contributes to its appearance.

It is considered as rich source of iodine, which is essential for the thyroid gland. Pomfret fish has many health advantages. People believe it promotes overall body growth, improves memory, and strengthens the body. When it comes to flavour, both kids and adults are sure to love this fish.

Hilsa fish is famous for its incredibly soft meat. Found in the freshwaters in eastern India, the Hilsa has a full flavour and a smooth but oily texture. 

Body of hilsa fish is generally covered with big sized scales. Their body is bright silver in color, with slightly green backside. They have straight or little bit curved gill rakers, and have no teeth on the jaws.

Hilsa fish migrate considerable distances upstream to breed in freshwater rivers. This natural phenomena makes it scarce and valuable. Hilsa fish is culturally and gastronomically important in West Bengal, Bangladesh, and Eastern India. Its unique taste, texture, and flavour drive demand and price.

Hilsa fish is a fatty, oily fish filled with many nutrients like Vitamin C & Iron. It is considered as  one of the richest sea food source of Calcium.

Cashews are rich in fiber, protein, and healthy fats. They also contain a variety of vitamins, minerals, and health-protective beneficial plant compounds. Similarly to nuts, cashews may promote weight loss, blood sugar control, and heart health.

On the basis of color, size & quality Cashews are graded in  33 quality types.

Some of the most common quality of Cashew are -

W180, W210, W240, W320, W400, S210, S240, S320, S400, Y240, Y320, Y400, SW, DW, JB, SJB, JH, LWP

W180 - Type is considered as "King of Cashew". They are large in size and are most expensive of the lot.

W240 & W320 - Types are  the most popular among Cashew Kernels and are available worldwide.

Drying is a well-known way to preserve of fish, sometimes in a combination with salting. The dried fish has a long shelf life and has been the easiest way of preservation for fish.

Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and inactivates enzymes. 

Drying also removes excess water in response of simultaneous heat and mass transfer.

The most common method for this procedure is open air drying using sun and wind & sometimes in a combination of salting. This method has been in practice since ancient times to preserve food.

Dried fish can easily maintains quality for up to 3-6 months if stored & packeged properly.

Dried fish is a considered a good source of high quality proteins, healthy fats, and other essential nutrients and is popularly consumed in Norway, Indonesia, India, China & Europe