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Yellowtail Kingfish (Whole) 4kg+/-

RM175.59

Yellowtail Kingfish

Yellowtail kingfish are widely distributed around the North Island and the northern South Island. They are roving carnivores and an open-water fish, although they do enter shallow bays, harbours, and estuaries looking for food. YELLOWTAIL KINGFISH are popular for their firm, white, slightly oily flesh and medium strong taste. They are an extremely popular sashimi fish exported in large quantities to Japan but are also excellent grilled or BBQ'd. Like other 'meaty' fish, they are best when seared and cooked only to Medium Rare, as further cooking will result in a dry product. Baking with aromatics wrapped in foil will help to retain moisture. As the flesh is firm and holds its shape well during cooking, Yellowtail Kingfish is suited to dicing and adding to curries or soups.
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Yellowtail Kingfish Steak Cut 200g+/-

RM13.20

Yellowtail Kingfish

Yellowtail kingfish are widely distributed around the North Island and the northern South Island. They are roving carnivores and an open-water fish, although they do enter shallow bays, harbours, and estuaries looking for food. YELLOWTAIL KINGFISH are popular for their firm, white, slightly oily flesh and medium strong taste. They are an extremely popular sashimi fish exported in large quantities to Japan but are also excellent grilled or BBQ'd. Like other 'meaty' fish, they are best when seared and cooked only to Medium Rare, as further cooking will result in a dry product. Baking with aromatics wrapped in foil will help to retain moisture. As the flesh is firm and holds its shape well during cooking, Yellowtail Kingfish is suited to dicing and adding to curries or soups.
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Black Cod (4-5Kg+-)

RM500.00
With prosperous industry practice, our entity has gained huge appreciation in the market by presenting Black Cod to our respected patrons.
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Salmon Head

RM5.00
Salmon Heads
  • Origin: Norway
  • 100% Preservatives Free / 绝无防腐
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HALF SHELL SCALLOP [8-9cm]

RM35.00
Scallops are strong and rich in flavour with a medium–firm texture. They are popular grilled or barbecued, but avoid overcooking, which causes shrinkage, or the use of too much salt. Grill under a salamander, then drizzle with lime juice and olive oil, or sprinkle with fresh lemon zest and cracked pepper. Combine with coriander, avocado and chilli salsa on a crispy pappadum.Create the perfect party dish by deep frying scallops in a tempura batter and serve with a soy, ginger and garlic dipping sauce, or present a potpourri of deep fried seafood types such as prawns, oysters, mussels, finfish, calamari and scallops with tartare, aioli, rémoulade and fresh citrus juices.Poach scallops in a good court bouillon and use them as studs in a salmon and white finfish terrine for contrasting texture.Scallop roe also provides excellent flavour for pâtés, soups or chowders.
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USA SCALLOP 10/20 (1KG)

RM111.40
 US Scallops are cultured from eastern US shores. These are the most commercially used scallops in the kitchen and are sweet & firm   Scallops are a low fat seafood choice that is a good source of protein
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NZ Sanford Greenshell Mussels Meat

RM28.00
Greenshell Mussels are New Zealand’s most iconic seafood, and are rated by the Monterey Bay Seafood Watch Programme as one of the most sustainable seafood products in the world.Our mussels are grown in four main areas in New Zealand: Marlborough, Golden Bay/Tasman Bay, Coromandel and Stewart Island. They grow on longline technology that uses continuous crop ropes, ranging from 3,000 to 4,200 metres in length.The time from spat to harvest varies by growing area and ranges from 26 months in the Coromandel to 48 months in Stewart Island.These delicacies are a great source of iron, protein and omega-3, and the meat is plump and sweet. A very versatile shellfish that can be baked, barbequed, fried, steamed or smoked.

Portion: 500g +/-

Packing: 1

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Aust. Cleanseas Yellowtail Kingfish (Hiramasa) Pin Bone In

RM18.00
An exceptional, surprising fish. The Spencer Gulf Hiramasa Kingfish is large and imposing. In the water, it’s big. It looks powerful and masterful. But when it’s landed, it’s a much more delicate proposition: its flesh retains layers of subtlety and intrigue. Japanese sushi masters consider Kingfish the best fish in the world for sashimi. It’s firm but distinctively delicate.The taste is unparalleled. Sweet. Fresh. It lasts just the right amount of time on the palate. It can carry other flavours while retaining its own sublime characteristics. It can be mildly cured or marinated in lime juice. It can be slow-cooked, pan fried, or BBQ. The ways are endless….

Portion: 200g +/-

Packing: 1