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Tuna Fillet

Tuna found in pelagic waters of tropical and subtropical oceans worldwide.

Bawal Hitam

It has a bright white meat with fine fibers that is a little chewy and mildly oily. It has a distinct flavor that you need to try to appreciate.

Cumi Ring

The meat is firm and white with a mild, slightly sweet, almost nutty flavor. Small fried squid are often firm and chewy, but they should not be rubbery.


Like a combination of mackerel and tuna. Expect flesh that's not quite as firm as tuna, and an oilier, fattier flavor as well.

Dori Fillet

Is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia.

Ekor Kuning

Cooked meat is white and firm with a sweet, mild flavor. The high oil content gives the flesh a buttery texture.


Grouper has a mild yet distinct flavor, somewhere between Bass and Halibut. The taste of most Grouper is similar, with slight differences in flavor and texture, depending on size, species and location of harvest.

Kakap merah fillet

Red Snapper has a gentle, sweet and nutty flavor. The fish is lean, moist and with a firm texture.

kembung banjar

It's flavor is stronger than the light flesh, but milder than the dark. It has no significant shrink during cooking.

udang kupas vaname

It tastes, not surprisingly, kind of like lobster, more firm than other varieties of shrimp, but also more sweet.

Gindara Fillet

Boast white and fatty meat, with a velvety texture and buttery flavor. Cod meat is white and flaky, but firmer and leaner. It has a fair bit of moisture, and a mild taste.

Tenggiri steak

The Indian mackerel is a species of mackerel in the scombrid family of order Perciformes. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas.


Mackerel Tuna is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids.

salmon fillet

Common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean


Their silvery and beautiful skin is typically thick, a bit tough, and greasy, which can melt in your mouth right at the moment you have the first bite.

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