Seafood Restaurants - Companies who specialise in supplying seafood and fish products to Restaurants, Hotels and Catering Establishments. Custom Search. Seafood Directory Home Page. Seafood Directory:. Companies by Fish Seafood Species - Companies listed by the fish or seafood product that they deal in.
If you can get your hands on wild-caught, go for it! Otherwise, regular farmed salmon is still a pretty good option. Salmon is a pretty versatile fish and can be used in most cooking methods. Not to mention, with all those Omega-3 fatty acids, this fish is a popular choice if you are following the Mediterranean diet.
So, if you are looking for something with a little more protein, tuna is a good bet. Just like every type of fish here, there are many different kinds of tuna you can catch, including yellowfin tuna, albacore tuna, bluefin tuna and skipjack tuna. Those who are sushi fiends would know that bluefin tuna is highly sought-after and its belly is the crown jewel. While tuna might have relatively little fat, all the fats are stored in the belly and have such impressive marbling that it can rival an expensive cut of beef.
Then you are looking at either the albacore or skipjack tuna. Sashimi -grade yellowtail or ahi tuna is used in poke bowls or sushi rolls. For tuna steak, I suggest you treat it exactly like how you would beef. Season your tuna well, give it a good sear but leave it nice and pink in the centre. Snappers have these striking red scales and can fetch you a good number of bells in Animal Crossing. Amongst all the snappers, the Red Snapper is the most popular. Red snapper is a popular choice for Cantonese style steaming or used in steamboats—an affordable and readily available option in the wet market.
Most famously, snapper is used in curry fish head as well. The Spanish Mackerel or more commonly known as Batang has a long and striped body. This easily identifiable fish also has a thick silver rubbery skin. The batang fish is firm and meaty, almost resembling chicken breast when fried. These fish are pretty strong swimmers that often dash across the ocean floor, which is why they have such a streamlined, muscular shape—the Michael Phelps of the sea, if you will.
One of the more defining features is that the Batang has no scales, so this saves you the hassle of descaling. One of the most common uses of batang has to be ever-comforting fish soup. Given its rich flavour and firm texture, the Spanish mackerel is also used in another hawker classic, the otak otak. You know the drill—fish pounded with sambal, then wrapped in banana leaf and grilled over charcoal. Credit — Mouse Grouper. In the market, you can easily spot the red grouper with its distinctive bluish polka dots and its curved body.
This way, you can taste the freshness and sweetness of the fish. Heavy cooking methods such as deep-frying will mask the natural texture of the fish and risk overcooking such a delicate fish. Cod is another fish that will cost you a pretty penny. Also known as Chilean Seabass or Patagonian Toothfish, this prized catch is highly coveted amongst chefs. This snowy-white fillet is buttery, smooth and creamy.
Wow steady la. What fish were you using, in fact first time I heard of live fish bait so this is awesome. River next to Kallang MRT used to be nice spots of Soonhock for many years till last year, after the greenish algae growth plagued the whole stretch, all small fishes including Tilapia become rare.
I heard some fertilizers got into the river from some northern part of the river bordering some parks. Months before SG50, I could easily land soonhock within 2 hours, after 5pm. Now, I had happy with just Most of the time, I got baby PBs, occasionally, big ones. LukeMaowBear said:. Sign In or Register to comment. Click to rate this recipe!
Servings: 4 Time: 30 minutes Skill: Easy. Ingredients: g Soon Hock fish 2 tbsp fermented soybean paste Taucu 2 tbsp Hua Tiao wine 20g ginger strips 2 tbsp light soy sauce 3 tbsp peanut oil Handful spring onion strips. Steps: Spread 2 tbsp both on the inside and outside of Soon Hock Fish.
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