CORAL TROUT is a very popular fish, having firm, moist, pearly white flesh with a delicate sweet flavour. They are prized in Asian restaurants and commonly served whole to show off its impressive appearance. Steam or roast whole with asian flavours and don't forget the cheek meat when eating, it considered by some to be the best bit!

Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture. The grouper’s flavor profile is like a cross between Bass and Halibut. 

The Dragon Tiger Grouper, also known as the hybrid grouper, is a unique crossbreed between a Giant Grouper and a Tiger Grouper, specially bred and farmed in the ocean. This fish is celebrated for its sweet, lean, and moist flesh, offering a distinctive yet mild flavor profile. Its large flakes and firm texture make it a popular choice for various culinary applications.

The fish is carefully prepared by descaling and gutting it, then vacuum packed to preserve its freshness. It is immediately placed in a flash freezing machine, ensuring that the high quality, flavor, and nutritional value are locked in, making it a convenient and premium choice for consumers.

The Golden Pomfret is easily recognised by its golden-yellow skin with a slightly rounded and shiny body. It has a mild, clean flavour and a firm yet tender texture, which makes it suitable for a variety of cooking styles — from steaming and pan-frying to grilling or baking. Compared to the Chinese Pomfret, its taste is lighter and less sweet, but it remains delicious and satisfying. The Golden Pomfret is budget-friendly and widely available, offering good value for money and an attractive look on the plate.   

Snappers generally have a mildly sweet and delicate taste that pair well with a range of ingredients. The flesh of a snapper is typically firm and moist, providing a satisfying texture in various preparations.

Snappers generally have a mildly sweet and delicate taste that pair well with a range of ingredients. The flesh of a snapper is typically firm and moist, providing a satisfying texture in various preparations. 

Snappers generally have a mildly sweet and delicate taste that pair well with a range of ingredients. The flesh of a snapper is typically firm and moist, providing a satisfying texture in various preparations. 

Snappers generally have a mildly sweet and delicate taste that pair well with a range of ingredients. The flesh of a snapper is typically firm and moist, providing a satisfying texture in various preparations. 

Threadfin is firm moist flesh with a pleasant mild flavour – taste is likened to barramundi. The meat is very fine and it is usually used to make fish porridge for babies. This fish can be steamed or fried whole and braised in a sauce made of soya sauce and ginger or black beans and chilli.  

Siakap /Barramundi has flesh which is a pearly-pink when raw and white when cooked. It has firm flesh with large, moist flakes and a sweet, buttery flavor profile. The flesh has only a few bones which are large and easy to remove. The skin is also edible and crisps up nicely.