Additional information
Cutting Style | Whole ( uncleaned ), Whole ( gutted ), Headless & Gutted, Slices with Skin & Centre Bone, Butterfly Fillets, Boneless Fillets ( 2 fillets per fish ), Boneless Biscuits, Boneless Finger, Book cutting |
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Fish Sizes | 2 to 3 Piece in One Kg, 3 to 4 Pieces in One Kg, 500g & up |
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