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JF30188 [KUNAGI-SLICED] KANIKA UNAGI SLICED (6G/PC,20PCS/TRAY)"
KANIKA UNAGI SLICED is a selection of unagi in Kanika that is cooked in Kabayaki style and later cut in slices for easier consumption. Unagi is t..
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DS10060 [KBS/T-20AA] BREADED SHRIMP (TORPEDO) - 10PCS/TRAY
BREADED SHRIMP TORPEDO is a variation of a breaded product that is selected by Kanika due to its great texture of crispiness after frying and a w..
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JF70008 [NOBASHI EBI-3L/40] FROZEN VANNAMEI SHRIMP 3L (20PCS/TRAY)
KANIKA NOBASHI 3L is a variation of Nobashi Ebi that Kanika has selected and added into its product group due to the great texture of this ..
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SFSH20005 [HSM-NZ] NZ HALF SHELL MUSSEL (TALLEY)-NZ SHELL
NZ TALLEY's HALF SHELL GREEN MUSSELS is a variation of green mussels selected by Kanika due to its succulent meat, premium in taste and quality. ..
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SFSH40033 [SEA SCALLOP-11/15] SEA SCALLOP 11/15
SEA SCALLOP 11/15 is a variant of sea scallop offered by Kanika due to its succulent texture and premium quality. Scallops have a unique, mild ta..
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CLEARANCE
SU20259 [FBUN W/CHEESE-500] FISH BUN WITH CREAM CHEESE
KANIKA FISH BUN WITH CREAM CHEESE is a variation of a frozen steamboat product that is selected by Kanika due to its great texture and wonderful ..
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SFSQ10085 [KWB/CUTTLEFISH-20/40] KANIKA WHOLE CLEANED BABY CUTTLEFISH SIZE : 20/40
KANIKA WHOLE CLEANED BABY CUTTLEFISH 20/40. An underrated relation of squid and octopus and similar in taste, it is also known as the ink fi..
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SU20064 [KSBB-200] KANIKA SHRIMP BOMB
KANIKA SHRIMP FLAVOURED BOMB is a variation of the crispy product that is selected by Kanika due to its great texture and wonderful taste that sp..
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SU20058 [KSSD-200] KANIKA SEAFOOD SALAD
KANIKA SEAFOOD SALAD is a variation of a frozen steamboat product that is selected by Kanika due to its great texture and wonderful taste that sp..
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SU20226 [KBCRS-300G] KANIKA BREADED CHEESE ROLL STICK
KANIKA BREADED CHEESE ROLL is a variation of a crispy product that is selected by Kanika due to its great texture and wonderful taste that speaks prem..
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