Diversed

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    Atlantic Mackerel Fish

    The Atlantic mackerel, also known as Boston mackerel, Norwegian mackerel, Scottish mackerel or just mackerel, is a species of mackerel found in the temperate waters of the Mediterranean Sea.

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    Atlantic Salmon Fish

    Salmon is the 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.

  • Bic Lighter for sale
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    Bic Lighter

    A gas lighter is a device which is used to ignite the gas stove. It is used in gas stoves which do not have automatic ignition systems. It uses a physical phenomenon called piezo-electric effect to generate an electric spark which ignites the combustible gas from the stove burner.

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    Black Tiger Shrimp

    Penaeus monodon, commonly known as the giant tiger prawn or Asian tiger shrimp, is a marine crustacean that is widely reared for food.

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    Butter chicken & Gravy Combo

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    Charcoal

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    Coconut Fibre

    COIR is a versatile natural fibre extracted from mesocarp tissue, or husk of the coconut fruit Generally fibre is of golden color when cleaned after removing from coconut husk; and hence the name ” The Golden Fibre”.
    Coir is the fibrous husk of the coconut shell.

    Being tough and naturally resistant to seawater, the coir protects the fruit enough to survive months floating on ocean currents to be washed up on a sandy shore where it may sprout and grow into a tree, if it has enough fresh water, because all the other nutrients it needs have been carried along with the seed. These characteristics make the fibres quite useful in floor and outdoor mats, aquarium filters, cordage and rope, and garden mulch.

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    Ferrero Nutella

    Nutella is marketed as “hazelnut cream” in many countries. Under Italian law, it cannot be labeled as a “chocolate cream”, as it does not meet minimum cocoa solids concentration criteria. Ferrero uses 25 percent of the global supply of hazelnuts.

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    Frozen Chicken

    Getting chicken safely from a rock-hard frozen state to a thawed ready-to-cook state raises a lot of questions.  Here are the answers.
    First, the chicken should never be thawed on the counter at room temperature or in a bowl of hot water.  The following methods should allow you to thaw chicken and keep it out of the “danger zone” (40 to 140°F), which is the temperature zone that allows bacteria to grow.
    In general, larger cuts of chicken, especially a whole chicken, should be thawed in the refrigerator, as the chicken will start to cook on the outside if it is thawed in a microwave, and it will take a very long time in a bowl of water.  However, smaller cuts, and especially boneless cuts do well with the cold bowl of water or microwave method.

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    Frozen Lobsters

    Frozen lobsters should be thawed at least overnight or up to 24 hours in the refrigerator so the meat doesn’t stick to the shell. … Never thaw lobster in warm water or room temperature. A good way to thaw the lobster faster is to put it in a plastic bag.

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    Frozen octopus

    Octopus might be the quintessential restaurant dish. A total crowd-pleaser with impressive presentation, but somehow so daunting that it seems unreasonable to make it at home (all those legs!). Well, it’s time to get over your fears. “Octopus is easier to prepare at home than you’d think,” says Adam Evans, executive chef at The Optimist in Atlanta and the brains behind our Spicy Charred Octopus recipe. He and associate Test Kitchen editor Claire Saffitz are here to show you how.

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    Frozen Red snapper

    Red Snapper Fillets I.Q.F. (2 Lb. … Keep red snapper fillets frozen until ready to use. To retain best quality, gradual defrosting is best — overnight in the refrigerator — but at 34-36 degrees.