Our Cutting Services, Step by Step:-

1. Fresh catch arrives
Every day our boats and trusted suppliers deliver the freshest seafood to our facility.

2. Quality inspection
We inspect each batch for freshness, smell, texture, and overall quality before anything moves forward.

3. Cold-chain handling
Fish are placed in proper crates and stored at the correct temperature to maintain freshness and safety.

4. Order selection & weighing
We pick items specifically for your order and weigh them accurately so you get exactly what you paid for.

5. Cleaning & cutting
We clean and prepare each piece according to your preference:- Bengali cut, slice, fillet, steaks, whole, etc.

6. Prawn preparation
For prawns/shrimp we clean and devein them on request (or as per your chosen option).

7. Hygienic packing
Your order is packed in sanitary, insulated boxes with ice packs where needed to preserve temperature.

8. Final quality check
A quick final check ensures weights, cuts, and packing meet our standards before dispatch.

9. Order ready for delivery
The order is handed to our express delivery team and tracked until it reaches your doorstep.

Optional: Live video on WhatsApp. Request a live video call to watch the cutting and check quality in real time before dispatch.

Fillet

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A boneless cut of meat or fish, often a prime and tender portion, that has been sliced or cut away from the bone. It is done for fishes like Tilapia, Pungus, Black Pomfret etc.

Steaks

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A cross-section slice of a large fish, cut perpendicularly to the spine. A steak cut is a thicker cut that often includes a piece of the backbone and skin. This is done for many fishes like Surmai, Ravas, Pomfret etc.

Bengali Cut

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A method of cutting fish that is popular in Bengali Cuisine. The fish is cut into horizontal pieces after the head and tail are removed, resulting in square pieces from the belly and slides from the back. This is specific only for Rohu, Catla etc.