Bunni (Bynni)-Egypt-1kg (By Piece)

For grilling – trim the fins, gills, and clean the belly.

For frying – fully cleaned trim the fins, gills, and clean the bell without scales

For frying - complete cleaning with slicing round pieces

Sengari - Open from the back or belly without the scales

Sengari style – cut open from the back or belly with the skin on.

Fillet – boneless and skinless.

Fillet - with scales

Fillet - cut into rectangle/square pieces