Barbus Bynni

SMALL : 1KG - 1P       
MEDIUM : 2KG –1P       
LARGE :3KG - 1P       

Bynni its called Shabbot also . . famous and popular in Iraq and eygpty . tender, smooth in texture and mild with practically no "fishy" taste. Just about anyone should find it enjoyable -. Some find the spines rather annoying, but unlike those of the milkfish they are impossible to remove before cooking. To enjoy delicious carp people just have to learn to deal with the spines at the table like the rest of the world does. If you don't want to deal with them, use catfish instead .       
We don't think that you will have a problem with the spines.       

Clean : We will clean middle of fish , and remove all gut and unwanted parts gills , thorn and tail , and keep the head . . the shape of fish will be as it is but cleaned .       

Unclean: the shape of fish will be as it is , without any changes and clean , will presented in very pleasant way .. it will be covered , chilled to ready for cooking and storing also .       

Cut : When you choose cut option , we will divide the fish for 3 to 4 pieces up to the size of fish , we will cut off the head and divide it for 2 pieces and cut part of fish middle and tail , the cut process will be applied after cleaning for all types of fish .       

For grill : In this option we will prepare the fish to be ready for grill, by slit the back of fish and clean its middle .