Arctic Kotzebue Keta Fillets - Premium Grade Skin-On Whole Fillets
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Arctic Kotzebue Keta Fillets
Get ready to savor the rich, flavorful taste of Arctic Kotzebue Keta Fillets! Our skin-on whole fillets are cut from big size fish and are packed with natural oils, ensuring a delicious and healthy meal. Our premium #1 grade fillets have a vibrant flesh color that is sure to entice your senses. With each fillet weighing from 1 to 3 pounds, you can serve up a satisfying meal that supports the local community. Our fish are native caught, making us the only commercial fishery North of the Arctic Circle.
Product Details:
- Premium #1 Grade Cut From Big Size Fish
- High Natural Oil Content & Rich In Flavor
- Vibrant Flesh Color
- Skin-On Whole Fillets
- From 1 to 3 Pounds Each fillet
- Only Commercial Fishery North Of Arctic Circle
- Native Caught Supports Local Community
- Fillet dimensions converted to inches:
- 16 to 48 inches in length
- 6 to 12 inches in width
- 1 to 2 inches in height
Frequently Asked Questions (FAQ):
Q: What is the natural oil content of the Arctic Kotzebue Keta Fillets?
A: Our fillets are naturally high in oil content, ensuring a delicious and healthy meal.
Q: What is the weight range of each fillet?
A: Our fillets weigh from 1 to 3 pounds each.
Q: How is Arctic Kotzebue Keta Fillet caught?
A: Our fish are native caught, making us the only commercial fishery North of the Arctic Circle.
Q: What grade are the fillets?
A: Our fillets are premium #1 grade, ensuring the highest quality.
Q: How do I cook Arctic Kotzebue Keta Fillets?
A: There are many ways to cook our fillets, including baking, grilling, and pan-frying. Check out our recipe section for some ideas!
Genres:
- Non-fiction
- Food and Drink
Themes:
- Sustainability
- Local Community Support
Conclusion:
Enjoy the taste of the Arctic with our premium Arctic Kotzebue Keta Fillets! Our native caught fish supports the local community and is of the highest quality. With vibrant flesh color and high natural oil content, you can indulge in a delicious.
