Choosing Fresh Seafood

Li Qing | Uncategorized |

CHOOSING THE FRESHEST

  • Skin: Vibrant and shiny with intact scales
  • Flesh: Firm and translucent. Should bounce back when you press it
  • Gills: Bright red with no discolouration
  • Eyes: Bright and clear 
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Behaviour: Active and fiesty. When lifted, they should raise their claws and curl their tails
  • Claws: Shouldn’t be droopy 
  • Antennae: Long and intact
  • Shells: Whole, crack-free and tightly closed
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Upon shucking: Be sure to check that the oyster is live (squeeze some lemon or nudge the edge of the oyster to see it move)
  • Shells: Whole and tightly closed. Free of chips and cracks
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Shells: Whole, crack-free and tightly closed
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Color: Ivory white with no browning
  • Meat: Firm and not mushy
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Skin: White-ish

*Note: Freezing the octopus is often preferred as it tenderizes the flesh

  • Eyes: Bright and clear
  • Meat: Firm and translucent
  • Skin: Free of slime and tears
  • Meat: Firm and not mushy
  • Legs: Whole and intact
  • Color: Vibrant with no discolourations or black spots
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour
  • Alive: the legs should be moving and whole.
  • Body: Free of cracks
  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour

Portion Planning

Li Qing | Uncategorized |

PORTION PLANNING

Planning to cook seafood for a meal? Or perhaps you’re arranging a seafood platter for a party? Whatever the occasion may be, we’re here to help.

Here are the approximate serving sizes that we recommend per person

Fishes
Whole: 500g
Fillet: 180g
Steak: 250g
Loin: 200g
Butterfly: 400g

Lobsters
1pc (500g)

Oysters
6-12pcs

Mussels
300-350g

Clams
300-350g

Scallops
2pcs (700g)

Octopus
150g

Squid
1pc (200-250g)

Prawns
With shell & head: 500g
Deshelled: 250g

Crabs
Whole: 800g
Legs: 400g

If you’re still unsure of how much you should be getting, you can always drop us a message or visit our wholesale seafood markets – we’ll help you plan the perfect seafood feast!

Shelf Life: 3 days when chilled
Storage: Keep the fish in its original packaging in the coldest part of your fridge

(PS: Talk to us about your cooking plans and we’ll gladly recommend the best fish and cut to make that dream dish a reality)

Choose this if: You’re looking to impress guests with a whole baked or grilled fish, a papillote or, if you’d rather break down the fish for a seafood feast (a good excuse to enjoy some fish head curry with prata, no?)

Freshness check: 

  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour 
  • Colour: The fish should retain its colour and shine 
  • Appearance: Bright eyes, moist skin, intact scales, red gills and firm, elastic flesh

Prepared by cutting lengthwise along one side of the fish to remove its backbone. Mostly boneless and may come skin-on or skin-off.

Choose this if: You’re ever in doubt about which cut to use. It’s great for pan-searing, baking, frying or, sautéing, etc.

Freshness check: 

  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour 
  • Colour: The flesh should retain its colour and not appear dull
  • Appearance: Moist flesh, shiny and resilient skin

A prime cut from above the spine of the fish. Usually of uniform thickness, offering the densest meat without skin or bones.

Choose this if: You’re looking for the crème de la crème of fish cuts. It yields many similar sized portions and also avoids the bloodlines of larger fish like tuna.

Freshness check: 

  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour 
  • Colour: The flesh should retain its colour and not appear dull
  • Appearance: Be wary of dehydration caused by the exposure of the skinless meat to air

Approximately 1.5 – 2.5 cm thick and comes from cutting a round fish crosswise. Usually lined by a band of skin with a section of the backbone in its centre. 

Choose this if: You’re looking for a sturdier cut that is less likely to fall apart upon cooking. Denser steaks can be grilled, broiled or braised while those of more delicate flesh are good for poaching and baking.

Freshness check: 

  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour 
  • Colour: The flesh should retain its colour and not appear dull
  • Appearance: Moist flesh and freshly red blood clots around the backbone (not blackish)

Butterflying keeps the fish “whole” but removes most of its bones. It is prepared when both sides of the fillet are left connected at the top. 

Choose this if: You’re looking to pan-sear or bake your fish as this cut locks in moisture and flavor. The larger cavity also makes it perfect for stuffing. 

Freshness check: 

  • Smell: You’re looking for a whiff of ocean breeze and not a noticeably fishy odour 
  • Colour: The flesh should retain its colour and not appear dull
  • Appearance: Moist flesh, shiny and resilient skin

Fresh Updates: 8th World Oyster Festival