Fish Heads Fresh fish heads make for versatile cooking options.

Increasingly, more chefs are using Red Snapper head to make curry
fish head. The Threadfin head is a prime candidate used to make fish
stock. The Salmon head is often grilled. Whichever the option, the
utility of odds and ends (fish heads, bones and tails) forms a circular
economy, and seeks to maximize the yield of a single fish.

Fish Tails Just like fish heads, fish tails are well-loved by chefs,
especially in Chinese cooking. For example, fresh Threadfin tail is a
delicacy in Teochew cuisine, prized for its incredibly smooth texture.
Did you know that the Threadfin, especially its bones, is often used
for confinement meals to make soups because it helps mothers to
produce more milk during breastfeeding?

Fish Bones A humble product, fresh fish bones are essential for a
sweet and flavorful fish stock. Different types of fish bones will
produce soup of different viscosity. In this photo, these are bones of
fresh Black Grouper, Red Grouper, Red Snapper and Seabass.

Cut Cube This is fish processed in a cubic form. The biggest

advantage of having seafood cut in cubes is that upon cooking,
especially over a long period of time, it does not break easily.

Fish Skins Following the salted egg yolk fish skin hype, people are
acquainted with fish skin more than ever. Usually deep fried and
seasoned, it is a convenient and tasty snack that is enjoyed by the
young and old. Dehydrated fish skin has also been increasingly served
as pet food because of its chewiness and nutritional value, and
animals are largely fond of the scent of fish skins, especially that of
the Salmon.

Fish Skins (Dehydrated) The use of fish skins has been

increasingly popular and commercialized, especially after many
success stories of making snacks out of fish skins. Given that fish
skins are nutritious, and come with a natural chewiness, they are
often fed as treats for pets. Some commonly used fish skins are from
the Salmon, Seabass and Toman.

Portion Cut Portioning a fillet into smaller and more precise

portions makes food preparation more convenient and leads to less
waste. Here, you see various fish being portion cut at 125g per piece.
We are able to customize the angle of the cut as well as the average
weight per piece based on individual specifications.

Cut Steak In the comfort of our own homes, particularly

reminiscent of our grandmas’ cooking, Batang or the Spanish
Mackerel, is often fried as a cut steak. Cut steak is easily identified
by cutting around the bone in the middle. It is also handy training for
young children who are starting to eat fish independently.

Fillet Slabs of fish fillets are always the most alluring. Hand in hand
with filleting, we also provide pin-boning service, especially for the
Salmon and Trout.

Cut Ring Either flash cooked or simmered over low heat, squid
rings are perfect to ensure each piece is evenly cooked.
Slice Fish slices are ubiquitous in Singapore, especially for fish
soups. It takes experience and precision to ensure each fish slice is
evenly cut for easy cooking.

Long Strips Here, we present a Stingray strip, a common sight

especially amongst the wide array of dishes in Nasi Padang. A long
strip allows for the meat to peel off effortlessly on both sides along
the central bone.

Prawn Heads & Shells While crunch and taste form the
hallmark of a good prawn, we should also celebrate fresh prawn
heads and shells. In Chinese cooking, prawn heads and shells are
fried first before being used to make thick, flavorful broths and
soups.

Belt Fish Known as Tachiuo in Japan, and it is available all year-

round. It is both a delicacy when eaten raw and fried. A steak cut is the
most common way to prepare this fi sh because of its long and slender
body. The Belt Fish can be identi fi ed by its long and silvery frame but
be careful of those teeth during handling and preparati on. Also known
as 带鱼.

Black Grouper Also known as the Giant Grouper, and in

supermarkets, some label this as the Greasy Grouper. The Black
Grouper head is 1/3 of its total body weight. Some chefs only demand
for the Black Grouper bones, for it is frequently used to make soup and
stock. Also known as 黑斑.
Black Pomfret Although it is most common to see the Black Pomfret
paired with sambal chilli sauce or served deep-fried, high quality ones
are a culinary delight when steamed. Amongst the Pomfret family,
especially when compared to the Chinese Pomfret and White Pomfret,
it fetches a relati vely lower value. Also known as 黑鲳.

Catfish Ikan Duri is the Catf ish’s common name in Malay. It is oft en
mistaken to be a shark at fi rst sight due to its body shape, fi ns and
fearsome look. In contrast, it has soft and white meat; considerably
challenging to fi llet. Very popular in Thailand (sti r-fried) and Vietnam
(braised).

Cod Fish The Cod fi sh is a popular choice amongst the locals with a
slight milky fl avour. When steamed, the dense, fl aky white fl esh melts
in your mouth. For proper cold chain management, Cod fi sh must be
kept frozen at a temperature of -30 degrees. Also known as 鳕鱼 and
Chilean Seabass in the West (the Chilean Seabass is a type of Cod fi sh).

Chinese Pomfret The classic fi sh during Chinese New Year and in

Teochew cuisine. The Chinese Pomfret is also a staple in both home-
cooked dinners and Teochew restaurants, and it is best served
steamed. Also known as 斗鲳.

Flower Grouper The more aff ordable cousin within the Grouper
family and it can be identi fi ed by its brown skin and disti ncti ve yellow
spots. Also known as 花斑.
Dory It is an extremely commonly used seafood product today – this
boneless white fi sh is used from Thai curry to fi sh burgers to fi sh
soups. Also known as 多利鱼.

Golden Pomfret The Golden Pomfret is quite a darling with its

striking yellow fi ns. Within the Pomfret family, it can be farmed, which
is an encouraging indicati on towards sustainability. In actual fact, more
local farms in Singapore are harvesti ng the Golden Pomfret
successfully. It tastes equally delicious when steamed or pan-fried.
Also known as 金鲳.

Grey Mullet Also known as 乌鱼. While the Grey Mullet might not
be an intuiti ve daily choice, it is well-liked amongst traditi onal
Teochews, who typically steam the enti re fi sh dry, with its scales on.
Upon cooling, the enti re skin comes off easily. Its roe is also prized in
Japan and Taiwan. Closer to home, the Grey Mullet is also being
farmed successfully in Singapore.

Golden Snapper Fresh picks of the Golden Snapper glisten under

light, much to the adorati on of the seafood trade. Its taste is similar to
the Red Snapper. It is also called the Ang Cho. Also known as 红鰽.

Hard-tail Scad As the name suggests, its signature feature is its

extremely tough tail. Also known as Cincaru, it is a very popular dish in
local Malay cuisine. Also known as 硬尾鱼.

Kunning The tasty small fi sh that completes a local favourite – Nasi

Lemak, needs litt le introducti on. Despite its size, it packs a punch when
fried beauti fully and makes it diffi cult for people to stop savouring
aft er one. Also known as the Yellow-banded Trevally or 君冷鱼.

Kee Fish Kee Fish, otherwise known in dialect as Ang Chor Kee,
belongs to the Red Snapper family. It can be easily identi fi ed by the
black spot located on its back. The fi sh is usually served steamed or
pan-fried to best retain the sweet fl avour of its meat.

Kembong Part of the Mackerel family and is a staple in many

Southeast Asian cuisines. Locally, it is oft en served either deep-fried or
grilled, paired with a fi ery sambal chilli sauce by the side. Also known
as 甘望鱼.

Milkfish One of the most farmed fi shes in Southeast Asia due to

strong consumpti on patt erns in Indonesia, Taiwan and the Philippines.
The Milkfi sh is almost akin to the nati onal fi sh of the Philippines, and
interesti ngly, the farming of Milkfi sh in Singapore has been met with
much success. Another characteristi c of the Milkfi sh is its sheer
number of fi sh bones. Also known as 牛奶鱼.

Leather Jacket An interesti ng name that complements an equally

interesti ng looking fi sh. Called the Leather Jacket because unlike other
fi sh scales, there is a coarse and sturdy texture to it. Did you know this
belongs to the same family of the Teck Kia Her? Also known as 竹仔鱼.

Parrot Fish Also known as 青衣 in Hong Kong. One of the fi shes that
is the hardest to scale. The Parrot Fish has a fi rm meat texture, making
it very suitable for a stew since it will not break apart easily.
Red Snapper Recognised in the culinary world for its textured fl esh,
the pink streaks of a Red Snapper also make this fi sh stand out from
the crowd. The bones of a Red Snapper are oft en used to make stock.
Also known as 紅鸡.

Lion Head Red Snapper Can also be called the Emperor Red
Snapper or striped Red Snapper. It can be diff erenti ated from the
ordinary Red Snapper by its signature arch on its head. Lauded for its
sweetness, the supply of this gem is however less plenti ful.

Red Snapper (Farmed) Red Snapper can be farmed commercially,

and to be of much success. Those consumed in Singapore are usually
farmed in Malaysia. Farmed Red Snapper do not grow as big as wild-
caught Red Snapper, averaging about 2kg. The farmed version has a
more crimson-orange exterior, as opposed to a wild-caught Red
Snapper which is pinker. With a more stable supply, the farmed Red
Snapper is increasingly used to make curry fi sh head. Also known as 养
红鸡.

Salmon Farmed and air fl own frequently from Norway to Singapore.

Constant demand over the years have allowed the Salmon to become
an economical seafood choice. Also known as 三文鱼.

Red Grouper Prized for its att racti ve red skin and pearly white
meat, the Red Grouper is also another classic dish during Chinese New
Year, just like the Chinese Pomfret. The Red Grouper is a reef fi sh that
also comes in various shades of deep orange and yellow. Also known as
紅斑.
Salmon Trout Not to be confused with the ubiquitous Salmon, the
Salmon and Trout belong to the same Salmonidae family. The Trout has
a more greyish and silver hue. Its tail tends to be shorter, and body
more rounded than the Salmon. Some Japanese chefs prefer to use
Trout Sashimi to Salmon Sashimi. Based on random taste tests, some
concluded that the Trout is fatti er than the Salmon. Also known as 鳟
鱼.

Seabream Known aff ecti onately as the Ang Ko Li. Curry fi sh head
anyone? The most traditi onal choice for one of our most iconic dishes.
Also known as 紅戈里.

Sanma Saury, or Sanma, is one of the most prominent seasonal

products representi ng autumn in Japanese cuisine. Lending its
reference to autumn, it is therefore also known as 秋刀鱼.

Seabass (Barramundi) A saltwater fi sh, the Seabass is an easily

farmed fi sh in Southeast Asia. The conditi ons in which they are farmed
aff ect the taste greatly. A versati le and aff ordable dish, the Seabass
appears as a core ingredient in many cuisines. A common example
would be pan-fried Barramundi in many Western establishments. Also
known as 金目鲈.

Selar Rounding up the delicious regional small household fi shes with

the likes of Kembong and Kunning is the Selar. It can be diff erenti ated
from the Kembong by its striped body and yellow tail. Also known as 色
拉.
Season Fish Also known as Hilsa, it is the nati onal fi sh of
Bangladesh. It is said that the Season Fish can be cooked in more than
50 ways – smoked, fried, prepared with assam or cooked ti ll the bones
are so tender that they are consumable. Known as 时鱼 or Qi Kar in
Teochew.

Shishamo Despite its slim body, the female Shishamo is rich in roes.
This saltwater fi sh is almost always found in Japanese restaurants. It is
oft en grilled or fried in its enti rety, and eaten as a whole. Also known
as 多春鱼.

Smelt Popularly known as Kisu in Japan. Famous for making an

excellent tempura dish, it is also suitable for other types of cooking as
it has a delicate white meat. The fi sh is especially tasty in summer. It is
also called Sua Jiam in Teochew.

Song Fish Head Harvested from freshwater sources, the Song Fish
Head is known for its muddy taste and is usually cooked with heavy
seasoning and bold fl avours to mask its taste. The signature quality is
its gelati nous texture, especially on its face and lid areas. Steamed
Song Fish Head has been a mainstay in Chinese cuisine, almost revered
as a heritage dish. Also known as 松鱼头.

Soon Hock While it is aestheti cally unpleasing, the Soon Hock is

excepti onally valued in Cantonese cuisine for its succulent fl esh. It
commands a high price as its supply is unpredictable because it is a
wild-caught fi sh. Also known as Marble Goby or 顺壳 , derived from its
marble-like skin.
Tilapia (Black) A farmed freshwater fi sh that originated from Africa
and is currently farmed worldwide. It is usually deep-fried and closer
to home, it is a common fi sh found in the diet of the Bangladeshi
community. Also known as 罗非鱼.

Sole Fish One of the few fl at fi shes found in Southeast Asia. Typically
eaten skinless. Also known in the fi sh market as 黑白 because of its
dual colours.

Stingray One of the most heavily consumed seafood products in

Singapore. Average size ranges from 1kg to 10kg. Also known as 方鱼.

Threadfin Known colloquially as Ikan Kurau and Ngor He, the

Threadfi n has been passed down from generati ons as the fi sh most
suitable for pregnant ladies (confi nement meals) and young children.
In Asia, one of the best sources for Threadfi n comes from Tanjung Balai
in Indonesia, revered as the Balai Ngor. Also known as 午鱼.

Spanish Mackerel (Batang) Also commonly called Batang, it is

the hero ingredient used in fi sh soup at local eateries. Easy preparati on
due to its scaleless body and high meat yield.

Spotted Mackerel (Tapan) Also known as the Tapan, the Spott ed

Mackerel generally does not grow as large as its closely related
species, the Spanish Mackerel (Batang). However, it is prized locally to
be superior tasti ng, compared to the Spanish Mackerel. Its limited
availability and supply also contributes to its exclusivity.
Tilapia (Red) A resilient breed that can survive between 12 and 35
degrees celsius. The Red Tilapia is also increasingly being farmed
locally for a more sustainable producti on. Also known as 泥罗红.

Toman Fillet Older generati ons have revered the Toman fi sh for its
supposed anti dotal benefi ts and this someti mes explains why it is
commonly found in many confi nement menus. Many would have tasted
the Toman fi sh already as it is widely used in various local dishes from
fi sh soup to Hor Fun. Also locally known as 生魚.

Tongol (Tuna) Unlike other species of Tuna that travel across

oceans, the Tongol favours nearshore waters, and can be commonly
found in Asia. Canned Tuna is oft en made from several diff erent breeds
of Tuna, and Tongol is a popular choice. Also known as 金枪鱼.

Tongol (Tuna) Unlike other species of Tuna that travel across

oceans, the Tongol favours nearshore waters, and can be commonly
found in Asia. Canned Tuna is oft en made from several diff erent breeds
of Tuna, and Tongol is a popular choice. Also known as 金枪鱼.

White Pomfret The White Pomfret has more pointy fi ns and tails,
and a slightly more elongated body than the Chinese Pomfret. Large
White Pomfret of 600g and above are hard to come by. Just like the
Chinese Pomfret, the silky texture of the White Pomfret makes the
Pomfret such a well-loved fi sh. Also known as 白鲳.

White Rabbit Traditi onally called the 拜年鱼 because the White
Rabbit’s taste is coincidentally at its peak during the fi rst few days of
Chinese New Year. It is prized for its fl avorful fl esh and the intense
aroma from its roe. The Teochews also call this the 发财鱼.

Yellow-tail Traditi onally used to make fi sh balls. However, surimi

products have replaced its importance in the fi sh ball business.

Yellow Croaker Wild-caught Yellow Croakers are a rare fi nd.

Heavily farmed in China and most delicious when served at room
temperature aft er steaming. Also known as 黃花魚.

Yellow Eel The best fi sh balls are made from the fi llet of the Yellow
Eel. When fi sh balls in the past were sti ll predominantly hand-rolled,
the fl esh of the Yellow Eel was painstakingly scraped from the bones
before the kneading process. The roe of the Yellow Eel can fetch an
astronomical price. Also known as 黃鳗鱼.

Black Crab Eati ng the crab at the right stage of growth will mean signifi cantly denser meat.
Therefore, harvesti ng of black crabs is a craft .

Flower Crab Easily identi fi ed by its striking patt ern. Whether it is

fried with black pepper or simmered with vermicelli, it promises a
delectable treat. Also known as 花蟹.

Soft-shell Crab Aft er the shedding of its outer shell, a delicate soft
shell is left and this is precisely when these crabs are harvested. Highly
prized for its soft shell, they are best eaten golden and crisp. It is oft en
deep fried in various cuisines such as Japanese hand rolls, Western
burgers and even your local Zi Char. Also known as 软壳蟹.
Crayfish A versati le shellfi sh that can be found in classy restaurants
and local hearty establishments. Also known as slipper lobster in the
seafood trade. Also known as 虾婆.

Green Dragon Lobster Also known as 青龙虾, the Green Dragon

Lobster from Indonesia is known for its soft and tender texture, making
it a favourite amongst many. The diffi culty in farming lobsters
successfully to commercial value contributes to its expensive price tag.

Crab Meat Extracted directly from the Flower crab, the crab meat is
delicate and fl aky. Meat picked from diff erent parts of the crab has a
diff erent texture to it. A perfect extra ingredient for a fuss-free meal.
Also known as 蟹肉.

Venus Clams Commonly known as 啦啦, these clams are easily

found along the coasts in Singapore.

Flower Clams Flower Clams are oft en preferred for its sweet taste
and less sandy meat texture. Known as 花啦啦, it has more meat as
compared to the rest of the clams.

Cockles Did you know that the 10kg of cockles only produce 1kg of
meat? Unlike the clams found in western cuisine, the cockles have
more blood and are commonly consumed in Southeast Asia. They are
usually found in muddy or sandy places. Also known as 鲜蛤.
Oysters They pack a high concentrati on of Zinc that help to boost
immune system. The more saline and the colder their environment, the
bett er they taste. Closer to home, it’s the star ingredient for oyster
omelett e that Singaporeans love. Also known as 生蚝.

Mussels An inexpensive and sustainable shellfi sh that is packed with

nutrients, mussels are a good source of booster for our immune
system. Also known as 彩銮.

Tiger Prawns It is the second-most widely cultured prawn species in

the world and the colors of its shell are arranged in an alternate
fashion. Tiger prawns are mostly caught from Indonesia, Malaysia and
Vietnam. Typically towards the end of the year, the supply of Tiger
prawns starts to decline as a result of poor weather conditi ons. Also
known as 虎蝦.

Swa Lor Blue-tail Prawns Known for its deeper fl avour and
stronger taste. As the name suggests, it can be easily recognised by the
purplish blue ti ps on the tails. Also known as 沙罗虾 (蓝尾).

Grey Prawns A type of Vannamei prawn, grey prawns can be found

in the shallow waters of India and Malaysia. They are an economical
staple in our local cuisines from Hokkien Mee to Prawn Noodle Soup.
Also known as 灰蝦.

Scallops These plump, wild caught Australian scallops are prized for
their sweet yet briny taste of the sea. The scallops also undergo a
stringent food handling process which contributes to its superior
quality. Apart from Australia, scallops are also sourced from Canada,
Japan, USA and Vietnam. Also known as 带子.

Half-Shell Scallops This Half-Shell Scallop is known for its naturally

sweet taste and juicy texture. It is packed with essenti al nutrients and
vitamins. The easiest way to prepare these scallops is to steam them
with soy sauce, garlic oil and scallions. Also known as 带卵半壳带子.

Wild-caught Prawns Known as Ang Kar prawns or 红脚虾. Some

have roe running along the back of the prawn that is commonly
mistaken for the digesti ve tract. Its meat is thick and crunchy, and the
natural sweetness of this fresh prawn elevates any dish that goes with
it.

Peeled Prawns Many people fi nd eati ng prawns a hassle because

they need to de-shell the prawns. From a fresh seafood supplier’s
perspecti ve, by peeling prawns manually, it allows us to check the
quality of the prawns, and sort them by size. We can then pass this
convenience quickly to chefs who require peeled prawns for their
cooking.

Cooked Shrimps They undergo fl ash cooking and quick freezing

within an hour of harvest, retaining their freshness and taste. Perfect
as a cocktail dish. Also known as 熟虾.

Baby Squid Oft en misunderstood to be squid in its infancy stage but

in fact, it is a diff erent breed altogether. It grows to about a maximum
of 3 inches. The crackling sensati on of perfectly fried baby squid is
almost unparalleled. Also known as 沙中仔.
Squid Freshly caught from the East Coast of Malaysia, these pearly
white squids are superior to those caught in other regions. Also known
as 沙中.

Cuttlefish Oft en confused with the squid (‘sotong’ in Singapore), the

Cutt lefi sh (‘bak dao’ in Singapore) can be disti nguished by its broader
internal shell called the cutt lebone, which helps the cutt lefi sh stay
buoyant underwater. Cutt lefi sh slices are oft en used in Satay Beehoon.
Its ink is used for a variety of culinary preparati on, including squid ink
pasta and local favourite Sotong Masak Hitam.