Price list BAKREU, LLC
INN: 3015102882Status:
back to MEGAFISHNET
BAKREU, LLC
INN: 3015102882
Status:
back to MEGAFISHNET
Price list
Species
All
Product types
All
| Product↑ | Wholesale price | Terms | Producer | Date of placement | |
|---|---|---|---|---|---|
|
Zander special cutting (carcass), shockfrozen at -32°C, <5% glazed
Packaging plastic package + box
Notes: Expiration date: from 8 to 10 months at a temperature from -18°C. Production: HACCP international system GOST 3948-2016, GOST17660-97
Species: Zander Sander lucioperca
Product category: Freshfrozen, frozen fish and seafood |
on request/kg
Area of catch: Volga-Caspian basin |
Minimum batch: 100 kg | Season: Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Zander fillets, shockfrozen at -32°C, <5% glazed
Packaging plastic package + box
Notes: Expiration date: from 8 to 10 months at a temperature from -18°C. Production: HACCP international system GOST 3948-2016, GOST17660-97
Species: Zander Sander lucioperca
Product category: Freshfrozen, frozen fish and seafood |
on request/kg
Area of catch: Volga-Caspian basin |
Minimum batch: 100 kg | Season: Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Zander cheeks
Product size Vacuum packed
Packaging polyethylene bag + box Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Zander Sander lucioperca
Product category: Dried and dry-cured fish and seafood |
on request/kg
|
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Yellowstrip scad split
Product size Vacuum packed
Packaging polyethylene bag + box Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Scad, yellowstripe Selaroides leptolepis
Product category: Dried and dry-cured fish and seafood |
on request/kg
|
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Wels catfish special cutting (carcass), head-on and gutted or headed and gutted, shockfrozen at -32°C, <5% glazed
Packaging plastic package + box
Notes: Expiration date: from 8to 10months at a temperature from -18°C. Production: HACCP international system 3948-2016, GOST17660-97, GOST 32866-2013
Species: Catfish, wels Silurus glanis
Product category: Freshfrozen, frozen fish and seafood |
on request/kg
Area of catch: Volga-Caspian basin |
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Wels catfish fillets, shockfrozen at -32°C, <5% glazed
Packaging plastic package + box
Notes: Expiration date: from 8to 10months at a temperature from -18°C. Production: HACCP international system 3948-2016, GOST17660-97, GOST 32866-2013
Species: Catfish, wels Silurus glanis
Product category: Freshfrozen, frozen fish and seafood |
on request/kg
Area of catch: Volga-Caspian basin |
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Salmon bellies
Product size Vacuum packed
Packaging polyethylene bag + box Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Salmon
Product category: Dried and dry-cured fish and seafood |
on request/kg
|
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Roach straw
Product size Vacuum packed
Packaging polyethylene bag + box Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Roach, Caspian Rutilus caspicus
Product category: Dried and dry-cured fish and seafood |
on request/kg
|
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Pink salmon straw
Product size Vacuum packed
Packaging polyethylene bag + box Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Salmon, pink Oncorhynchus gorbuscha
Product category: Dried and dry-cured fish and seafood |
on request/kg
|
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Pike straw
Product size Vacuum packed
Packaging polyethylene bag + box Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Pike, Northern Esox lucius
Product category: Dried and dry-cured fish and seafood |
on request/kg
|
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Perch special cutting (carcass), shockfrozen at -32°C, <5% glazed
Packaging plastic package +box
Notes: Expiration date: 8 months at a temperature from-18° C., Production: HACCP international system GOST 3948-2016, GOST 17660-97
Species: Perch, freshwater Perca spp
Product category: Freshfrozen, frozen fish and seafood |
on request/kg
Area of catch: Volga-Caspian basin |
Minimum batch: 100 kg | Season: Autumn, Production time: from 7 to 14 days. | October 16, 2024 | |
|
Perch fillets skin-on, shockfrozen at -32°C, <5% glazed
Packaging plastic package +box
Notes: Expiration date: 8 months at a temperature from-18° C., Production: HACCP international system GOST 3948-2016, GOST 17660-97
Species: Perch, freshwater Perca spp
Product category: Freshfrozen, frozen fish and seafood |
on request/kg
Area of catch: Volga-Caspian basin |
Minimum batch: 100 kg | Season: Autumn, Production time: from 7 to 14 days. | October 16, 2024 | |
|
Freshwater fish roe
Product size Vacuum packed
Packaging polyethylene bag + box Notes: Shelf life: 6 months at a temperature of -8 to 0°C.
Species: Other finfish products
Product category: Dried and dry-cured fish and seafood |
on request/kg
|
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 14 to 21 days | October 16, 2024 | |
|
Flying fish wings
Product size Vacuum packed
Packaging polyethylene bag + box Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Fish, flying Exocoetidae
Product category: Dried and dry-cured fish and seafood |
on request/kg
|
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
|
Fish web
Product size Vacuum packed
Packaging polyethylene bag + box Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Other finfish products
Product category: Dried and dry-cured fish and seafood |
on request/kg
|
Minimum batch: 100 kg | Season: Spring / Autumn, Production time: 7 to 14 days | October 16, 2024 | |
Zander special cutting (carcass), shockfrozen at -32°C, <5% glazed
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Area of catch: Volga-Caspian basin
Production date
Packaging plastic package + box
Notes: Expiration date: from 8 to 10 months at a temperature from -18°C. Production: HACCP international system GOST 3948-2016, GOST17660-97
Species: Zander Sander lucioperca
Product category: Freshfrozen, frozen fish and seafood
Zander fillets, shockfrozen at -32°C, <5% glazed
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Area of catch: Volga-Caspian basin
Production date
Packaging plastic package + box
Notes: Expiration date: from 8 to 10 months at a temperature from -18°C. Production: HACCP international system GOST 3948-2016, GOST17660-97
Species: Zander Sander lucioperca
Product category: Freshfrozen, frozen fish and seafood
Zander cheeks
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Product size Vacuum packed
Production date
Packaging polyethylene bag + box
Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Zander Sander lucioperca
Product category: Dried and dry-cured fish and seafood
Yellowstrip scad split
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Product size Vacuum packed
Production date
Packaging polyethylene bag + box
Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Scad, yellowstripe Selaroides leptolepis
Product category: Dried and dry-cured fish and seafood
Wels catfish special cutting (carcass), head-on and gutted or headed and gutted, shockfrozen at -32°C, <5% glazed
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Area of catch: Volga-Caspian basin
Production date
Packaging plastic package + box
Notes: Expiration date: from 8to 10months at a temperature from -18°C. Production: HACCP international system 3948-2016, GOST17660-97, GOST 32866-2013
Species: Catfish, wels Silurus glanis
Product category: Freshfrozen, frozen fish and seafood
Wels catfish fillets, shockfrozen at -32°C, <5% glazed
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Area of catch: Volga-Caspian basin
Production date
Packaging plastic package + box
Notes: Expiration date: from 8to 10months at a temperature from -18°C. Production: HACCP international system 3948-2016, GOST17660-97, GOST 32866-2013
Species: Catfish, wels Silurus glanis
Product category: Freshfrozen, frozen fish and seafood
Salmon bellies
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Product size Vacuum packed
Production date
Packaging polyethylene bag + box
Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Salmon
Product category: Dried and dry-cured fish and seafood
Roach straw
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Product size Vacuum packed
Production date
Packaging polyethylene bag + box
Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Roach, Caspian Rutilus caspicus
Product category: Dried and dry-cured fish and seafood
Pink salmon straw
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Product size Vacuum packed
Production date
Packaging polyethylene bag + box
Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Salmon, pink Oncorhynchus gorbuscha
Product category: Dried and dry-cured fish and seafood
Pike straw
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Product size Vacuum packed
Production date
Packaging polyethylene bag + box
Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Pike, Northern Esox lucius
Product category: Dried and dry-cured fish and seafood
Perch special cutting (carcass), shockfrozen at -32°C, <5% glazed
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Area of catch: Volga-Caspian basin
Production date
Packaging plastic package +box
Notes: Expiration date: 8 months at a temperature from-18° C., Production: HACCP international system GOST 3948-2016, GOST 17660-97
Species: Perch, freshwater Perca spp
Product category: Freshfrozen, frozen fish and seafood
Perch fillets skin-on, shockfrozen at -32°C, <5% glazed
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Area of catch: Volga-Caspian basin
Production date
Packaging plastic package +box
Notes: Expiration date: 8 months at a temperature from-18° C., Production: HACCP international system GOST 3948-2016, GOST 17660-97
Species: Perch, freshwater Perca spp
Product category: Freshfrozen, frozen fish and seafood
Freshwater fish roe
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Product size Vacuum packed
Production date
Packaging polyethylene bag + box
Notes: Shelf life: 6 months at a temperature of -8 to 0°C.
Species: Other finfish products
Product category: Dried and dry-cured fish and seafood
Flying fish wings
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Product size Vacuum packed
Production date
Packaging polyethylene bag + box
Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Fish, flying Exocoetidae
Product category: Dried and dry-cured fish and seafood
Fish web
Send message
Published: October 16, 2024
on request/kg
Minimum batch: 100 kg
Product size Vacuum packed
Production date
Packaging polyethylene bag + box
Notes: Shelf life: 8 months at a temperature of 0 to 20°C.
Species: Other finfish products
Product category: Dried and dry-cured fish and seafood
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