A Guide to the Different Types of Oysters Around the World

Li Qing | Fishmonger Tips

A Guide to the Different Types of Oysters Around the World

Ah, oysters. Just the thought of slurping them down has us feeling b-oyster-ous.

Oysters are a popular seafood delicacy loved by many people across the globe. If you want to buy fresh oysters, there are many options available in Singapore. However, it pays to first understand what kind of oysters you are buying, especially if you’re ordering them online.  

Did you know that there are over 200 species of oysters worldwide? At first glance, many of them may look similar, but they can vary widely in size, texture, and of course, taste. The sea conditions including salinity, mineral components, micro-organisms, and the general environment have a major influence on the texture and flavour of the oyster. 

So, why not join us on a journey to discover the wonderful world of oysters? The world is your oyster, after all.

United States 

The U.S. is home to a fascinating variety of oysters with a diversity that rivals even the top oyster countries. Millions upon millions of oysters are harvested along the coasts of Washington, Massachusetts, California, and more every year. Here are a few varieties to look out for. 

  • Kumamoto: Originally harvested in the Kumamoto Prefecture in Japan, these are now primarily cultivated in the United States. It has a mildly briny flavour and sweet, almost honeydew-like finish — an excellent option for beginner oyster consumers and connoisseurs alike. 
  • Fat Bastard:  No, not you, the oyster! Don’t let its name put you off — this is a briny masterpiece with firm flesh, a clean taste, and an easy-to-open shell. 

Canada

Next, we move up north. The cold, crisp waters of the Candian coastline produces some of the best oysters in the world, such as Barron Point, Chef Creek, Golden Mantle, Mary Point, Malpeque and more. Let’s take a closer look at two of them.

  • Barron Point: These large oysters (“hand-sized”, as we like to call them) are from the nutrient-rich waters of Little Skookum. Their plump, tender meat boasts a sweet and mildly salty flavour with a musky finish. 
  • Chef Creek: You can’t go wrong with these classic British Columbia oysters from Baynes Sound. It brings your taste buds on a journey, starting with the light aroma of the sea, followed by a tart metallic tang and finally a sweet aftertaste. 

France 

Across the Atlantic Ocean we go, to what’s often hailed as home to the finest oysters in the world. Or so the French say! Oysters have been a part of French cuisine for centuries, so it’s no surprise that they know their oysters. 

  • Fine de Claire: Sourced from Marennes-Oleron, these white-flesh oysters have a distinct briny taste, almost like soy sauce, with a unique hazelnut finish. 
  • Gillardeau: Spicy, sweet, and salty; Meaty tender, and crunchy all in one bite As the gem of the oyster world, make sure to look for the laser-engraved logo of Maison Gillardeau on each shell as a sign of authenticity!

Oceania

Circling a little closer to home, we’ve arrived in Australia and New Zealand. Not to be underestimated, these countries are known as highly sustainable sources of oysters. These are some of our absolute favourites. 

  • Coffin Bay: A favourite among oyster lovers, this meaty morsel is harvested in Australia’s premier oyster growing destination. Expect a clean and crisp flavour with a pleasantly sweet finish.
  • Kaipara: Recognisable from their deep-cupped shells, these are sourced from the Kaipara Harbour in New Zealand. Its soft, tender meat offers an exceptional brininess that is reminiscent of fresh cucumber or watermelon rind.

Enjoy Fresh Oyster Delivery in Singapore

Feeling peckish for oysters after gaining our pearls of wisdom? If you are looking for the best wholesale fresh oyster provider in Singapore, look no further than Greenwood Fish Market

We may not be able to physically travel, but who says we can’t embark on a globetrotting oyster adventure right here in Singapore? Don’t miss out on our 9th World Oyster Festival, running from 1st to 31st July 2021. Sample over 26 varieties of fresh oysters from around the world, including the ones we’ve shared in this blog. Available for dine-in and takeaway from our restaurants as well as online orders with islandwide delivery.

Fresh vs Frozen Fish: Which is Better?

Li Qing | Fishmonger Tips

Fresh vs Frozen Fish: Which is Better?

It’s the age-old debate: Is it better to buy fresh fish or frozen fish? Naturally, most people will assume fresh fish is better by default, as fresh usually equates to better quality. But let’s not jump to conclusions. Did you know that over 90% of the food consumed in Singapore is imported from overseas suppliers? As farming land is scarce, local farms only produce about 9% of all fish consumed. Thus, frozen seafood serves a vital role in maintaining our country’s food supply.

So, as far as seafood is concerned, both fresh and frozen fish have their own set of benefits. Read on to discover what makes each of them great!

Benefits of Fresh Fish

1. Moisture & Nutrition

Fish is a highly nutritious food that is packed with vitamins and minerals. In the process of defrosting frozen fish, some of the natural water content may be lost, resulting in flesh that is not as moist as fresh fish after cooking. It is possible for water-soluble vitamins in the fish, such as vitamin B12, to be dissolved and lost through thawing, though fat-soluble vitamins will remain. Hence, fresh fish generally retain more nutrients than their frozen counterparts and result in more tender flesh after cooking.

2. Taste

This one is a no-brainer. The fresher the fish, the better it will taste! Fresh fish that was just caught will have an incomparable texture and taste. All the top five-star restaurants only use the freshest fish and you deserve the same.What’s more, available fish varieties will change with the season too, so you can keep things interesting in the kitchen by buying what’s in season.

3. No Thawing Needed

You need to plan ahead with frozen fish if you’re planning to cook it as it requires overnight thawing. If it does thaw, you can’t change your mind and refreeze it; you have to consume it. As for fresh fish, you can buy, cook, and enjoy it straight away — no waiting around necessary.

Benefits of Frozen Fish

1. Extended Shelf Life

Most fish are frozen using flash-freezing technology either directly on fishing boats or within a short time span after being caught. This method effectively preserves the fish, allowing it to last much longer than fresh fish. For comparison, fresh fish can be kept in the refrigerator for about 2 days, while frozen fish can retain its quality for up to 6 months.

Fresh fish straight off the boat will inherently have the best quality, but most of us rarely have access to such a luxury. Frozen fish allows you to enjoy delicious fish from around the world and in any season so that you can have summer or winter fish at any time of the year!

2. Consistent Quality

As long as the fish was frozen quickly using appropriate methods, the freshness of the fish is frozen in time. The quality of the fish doesn’t get too affected and is comparable to that of fresh fish. Apart from the potential loss of water-soluble minerals, freezing preserves the fish’s quality and most of its nutritional value.

Fresh fish is also a little more tricky to handle and transport, plus they are susceptible to bacterial contamination. Meanwhile, as long as they are kept properly chilled, frozen fish is easier to transport safely, and you can be confident that their quality will be kept consistent from the fishing boat to your plate.

3. More Cost-Effective

Frozen fish are usually cheaper than fresh fish, as fresh fish are more time-sensitive and require faster transport methods to get to market. Fresh fish that are in season also cost higher as they are available in smaller supplies. Hence, frozen fish can be a great option if you plan to buy them in bulk or save money. Frozen fish can also be less wasteful for home cooks, since you can just thaw out the amount you need from the freezer when you are cooking.

Which Should You Choose?

At the end of the day, both fresh and frozen fish have their pros and cons. Whether you should be buying fresh or frozen ultimately boils down to your preferences and lifestyle! That aside, remember that other equally important factors, such as where the fish came from, can significantly affect its quality too.

Feeling like quite the afishionado on fresh and frozen fish? Whichever floats your boat, Greenwood Fish Market has got you covered! We’re stocked with premium options of both from around the world that we import directly to Singapore. From all-time favourites like cod and salmon to seasonal catches, there’s something for every fish lover. Check out our online fish market and order now to enjoy islandwide home delivery in Singapore!

5 Reasons to Shop For Your Seafood Online

Li Qing | Fishmonger Tips

5 Reasons to Shop For Your Seafood Online

Gone are the days where you can only get fresh seafood such as fish and crustaceans from your local market or grocer. Nowadays, online shopping has become the go-to for many people in Singapore when it comes to clothes, electronics, and groceries. After all, shopping from the comfort of home is way easier than getting dressed and going out!  So why not dive right into shopping online for fresh seafood too? Here are five reasons you should get hooked on buying your seafood online!

1. Convenience

With online shopping, the convenience is unbeatable. There’s no need to travel or deal with the hassle of crowded supermarkets. This is especially advantageous during the pandemic, as you can keep yourself and your family safe by staying at home. Not only do you save time, but you can also take your time to make your choice as there is no pressure to decide on the spot. Order anytime, anywhere — 24 hours a day, 7 days a week — and enjoy islandwide delivery! All you need to do is tap a few buttons on your phone or computer and voilà — fresh seafood at your doorstep.

2. Wide Variety of Unique Option

There is often a much wider selection of seafood when buying online compared to what you might find readily available in physical stores in Singapore. Take your pick from unique options such as monkfish, ready-to-eat oyster platters, or fresh seasonal catches. On top of better variety, online seafood stores usually provide more product information, which helps you make more informed decisions as you know what you’re getting and how you can cook them!

3. Guaranteed Freshness

The seafood you’d find in groceries may be ‘fresh’, but they are often put through extensive supply chains or displayed on ice for long periods of time. On the other hand, ordering online gets you fresh, wholesale seafood straight from the supplier to your door. By cutting down the supply chain, you can enjoy the freshest seafood, usually at even more affordable prices! Plus, shopping in-store for fresh fish means you’ve got to head home immediately to refrigerate them and maintain their freshness — a must in Singapore’s sweltering heat. Shopping online for seafood? No rush, no fuss, your seafood orders are well-packed and transported to you perfectly chilled and fresh!

4. Selected by Experts

Choosing your seafood in a grocery store or market can be challenging. If you’re not familiar with the various types of seafood, it can be hard to tell whether they are fresh or what would best suit your palate. By ordering online at a high-quality fish market, you can rest assured that experts at their trade are choosing the best catches for you. Here at Greenwood Fish Market, we are also direct importers for our seafood, so you know you’re netting only the cream of the crop!

5. Easily Stock Up on Seafood

Lugging home heavy grocery bags? No thanks. Getting bulk seafood orders delivered to your home? Yes, please! Whether it’s to always have some on hand for your seafood cravings or to cook for a dinner party, ordering online is a great way to buy in bulk and stock up on seafood. We’d recommend opting for individual vacuum-sealed portions of boneless fish fillets with skin that you can easily store in your freezer. When you’re hungry for seafood (a.k.a. all the time), simply thaw it out in the refrigerator overnight, and you’ve got yourself a read-to-cook meal. Explore our range of Supply Packs which feature value-for-money bundles of premium seafood and meat — perfect for dinner parties!

Reel in Fresh Seafood Online at Greenwood Fish Market

Looking for where to buy fresh seafood in Singapore? New to buying seafood online? Our fishy family at Greenwood Fish Market welcomes you! Fish, oysters, prawns, clams — you name it, we have it. Order online at our wholesale seafood market and enjoy islandwide delivery of kick-bass seafood right to your home!

For The Love of Oysters

Li Qing | Fishmonger Tips

OYSTERS 101

Learn the basics of oysters as David Lee, founder of Greenwood Fish Market, shares some expert advice on choosing the freshest shells for slurping. Be sure to make these pre-slurp checks a habit – it’s for your own good!

Oyster Journal

As you can tell, we really, really love oysters. We took the liberty to create this Oyster Journal for all of the oyster-lovers out there who might want to learn more about these molluscs that we’re head-over-fins for. You can get a hardcopy journal at any of our outlets or, download it from here to embark on your very own oyster journey!

How to Choose Fresh Seafood

Li Qing | Fishmonger Tips

How to Choose Fresh Seafood

Right from the start, we’ve vowed to be Singapore’s friendly neighbourhood fish market. As direct importers, we’ve learned plenty from being in the trade and, we’re here to share those tips with you. 

Whether you’re visiting our seafood beds or fishing around our online fish market, read on for how to find yourself the freshest of bites.

  • 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

Be a Portion Planning Pro

Li Qing | Fishmonger Tips

BE A PORTION PLANNING PRO

Be a Portion Planning Pro

Vying to cook up our new seasonal catch for a meal? Or perhaps you’re arranging a seafood platter for a party? Whatever the occasion may be, we’re here to help you fish up just the right amount of catches.

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!

Common Cuts of Fish and When To Use Them

admin | Fishmonger Tips

Common Cuts of Fish and When To Use Them.

With so many cuts of fish lining the shelves, it can be difficult to know which works best for you. If you’re ready to stock up on some fresh catches for that snazzy new seafood recipe you found, keep this guide on hand. We’ll walk you through when to use each type of fish cut, how to store each and also, how to check for its freshness.

Once done, you can put your newfound knowledge to good use at our online fish market. Alternatively, you’re welcome to pay us a visit, too. Our fishmongers are always ready to welcome any questions that you might have. Just talk to us about your cooking plans and we’ll gladly recommend the best fish and cut to make that dream dish a reality.

Whole Fish

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

Fish Fillets

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

Fish Loin

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

Fish Steak

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)

Butterflied Fish

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

How to Store Your Fish

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