Premium-quality boneless fillet produced from farm-raised Grouper (Epinephelus spp.), processed in Vietnam. The fillet retains the natural skin for better moisture retention, texture, and traditional culinary applications

• Common Name: Grouper

• Scientific Name:Epinephelus spp.

• Origin: Vietnam (FAO Area 71)

• Presentation: Skin-On, Boneless

• Fillet Type: D-cut or natural fillet, depending on buyer specification

• Trimming Standard:
  The most precise trimming results in a clean fillet with tidy edges, minimal residual tissue, and consistent shape. Skin is left fully intact and descaled unless otherwise specified

• Red Meat-Off
  Bloodline is completely removed for a lighter appearance and milder flavor profile.

• Fat-Off
  All visible surface and belly fat are trimmed for a leaner, cleaner fillet.

• Belly-Off
  Belly flap and associated fatty tissue are removed, producing a neater, compact fillet suitable for high-end plating and portioning.

• Skin Condition: Skin intact, fully descaled (unless requested otherwise); natural color and pattern retained

• Bone Content: Boneless (all pin bones removed)

• Color: Flesh ranges from off-white to light pink, depending on species and freshness

• Odor: Clean, fresh ocean scent; no off-odors

• Texture: Firm and moist; flesh holds well during cooking and processing

ItePackaging Options:

• Individually Vacuum Packed (IVP)

• Bulk packed or IQF (Individually Quick Frozen)

• Master Carton: 10 kg net weight per carton

• Storage Conditions:

  • Frozen: Store at -18°C or colder

• Shelf Life:

  • Frozen: Up to 24 months from date of production