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Jelly Fish

Jellyfish are marine invertebrates belonging to the class Scyphozoa of the phylum Cnidaria. They can be found in every ocean in the world and in some fresh waters. The term "jellyfish" is a common name, and therefore does not imply any systematic relationship to vertebrate fish -- jellyfish are cnidarians. The term "jellyfish" is also applied to some close relatives of true scyphozoans, such as the Hydrozoa and the Cubozoa.

The body of an adult jellyfish consists of a bell shape producing jelly and enclosing its internal structure, from which tentacles are suspended. Each tentacle is covered with cells called cnidocytes, that can sting or kill other animals. Most jellyfish use these cells to secure prey or for defense. Others, such as the Rhizostomae, do not have tentacles at all.

Jellyfish lack basic sensory organs and a brain, but their nervous systems and rhopalia allow them to perceive stimuli, such as light and odor, and respond quickly. They feed on small fish and zooplankton that become caught in their tentacles. Most jellyfish are passive drifters and slow swimmers, as their shape is not hydrodynamic. Instead, they move so as to create a current forcing the prey within reach of their tentacles. They do this by rhythmically opening and closing their bell-like body. Their digestive system is incomplete: the same orifice is used to take in food and expel waste. The body of an adult is made up of 94–98% water. The bell consists of a layer of epidermis, gastrodermis, and a thick, intervening layer called mesoglea that produces most of the jelly.

Jellyfish are an important source of food to the Chinese community and in many Asian countries. Only jellyfish belonging to the order Rhizostomeae are harvested for food. Rhizostomes (especially Rhopilema esculentum, Chinese name: 海蜇 hǎizhē) are favoured because they are typically larger and have more rigid bodies than other scyphozoans. Traditional processing methods involve a multi-phase procedure using a mixture of table salt and alum, and then desalting Processing makes the jellyfish drier and more acidic, producing a "crunchy and crispy texture." Nutritionally, jellyfish prepared this way are roughly 95% water and 4-5% protein, making it a relatively low calorie food.

 

Sea Cucumber

We also under take the manufacture of ice and fish processing. Making and export of shrimp, prawns, lobsters, Cray fish, crabs, Sea cucumber, Conch ells, Sea horses specially fish products, canned fish and other marine food and marine products and with a view thereto undertake offshore and deep sea fishing , to undertake the business of live and fresh water fish breeders.

Fish, Crabs, Prawns, Lobsters, Sea cucumber, Conch shells, Sea hours, Fish maws, Shark fins, Fishery products and other marine products.

 
Cucumber Black Cucumber Black Cucumber White Sea Cucumber







 

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