Threadfin is 午鱼 (ngor her) in Chinese and ikan kurau in Malay. It is a soft, mild and naturally sweet white fish, and it is the fish parents and caregivers ask us for most, because it is gentle enough for babies, children and the elderly. We only sell threadfin from Balai, Indonesia.
Threadfin names
| Language | Name |
|---|---|
| English | Threadfin |
| Chinese | 午鱼, said as ngor her in dialect |
| Malay | Ikan kurau |
| Small threadfin | 午鱼顺 (ngor her shun), the baby threadfin we bring in for Chinese New Year |
Why we only sell Balai threadfin
Balai in Indonesia has the best threadfin in the region. Our own suppliers put it plainly: "Any threadfin that is not from Balai is grade B and below." Balai threadfin is wild caught and has the clean taste and smooth texture people expect when they pay for threadfin. We also cut our fillets only from large fish of 4 KG and above, which give thicker fillets with a richer taste.
What threadfin tastes like
Threadfin is tender, smooth and slightly moist with a mild, naturally sweet flavour. The flesh is very soft once cooked, so it breaks up easily for small children and anyone who finds firmer fish hard to chew. It is known for health benefits that rival cod, and it usually costs less per kilo.
Threadfin vs salmon vs cod
| Fish | Flavour | Texture | Best cooked | Good for |
|---|---|---|---|---|
| Threadfin | Mild, naturally sweet | Very soft | Steamed, porridge, soup | Children, elderly, Chinese style dishes |
| Atlantic salmon | Rich, buttery | Soft, flaky | Pan fried, baked, air fried | A richer meal, Western style cooking |
| Cod | Rich, buttery | Very soft, flaky | Steamed, soup, porridge | Children and elderly, when budget allows |
If your family likes a light, clean taste, choose threadfin. If they like a richer, oilier fish, choose salmon. Cod is just as soft but usually costs the most.
Which cut to buy
- Fillets: deboned, from 150G to 500G, in a standard cut, child sized chunks or thin slices. The easiest choice for young children.
- Teenager fillets: cut from smaller, younger threadfin.
- Steaks: 200 to 250G, good for steaming.
- Belly: sold in 500G packs.
- Head, tail and bones: for soup and porridge stock.
- Whole fish (3 to 7 KG): the whole fish is yours. We fillet and debone everything into the size you choose, cubes or thin slices, and pack the head and bones separately for soup.
How to cook threadfin
- Steamed, Chinese style: lay ginger slices over a fillet or steak, steam until the flesh separates easily with a fork, then pour over hot oil and light soy sauce with spring onion.
- Porridge for children: cook child sized chunks in the porridge for the last few minutes and break them up with a spoon before serving.
- Soup: boil the bones and head for a sweet stock, then add fillet slices at the end.
- Pan fried: season lightly and fry skin side down first. Keep the heat moderate, since the soft flesh breaks if turned too often.
Keeping threadfin fresh
Fillets come in thicker packaging, and you can choose vacuum sealing at checkout. Kept chilled, threadfin is ready to cook after a rinse. Many families freeze a week or two of portions from one order; our storage guide explains how to freeze and thaw them safely.
Order threadfin
See every cut in our Balai threadfin range, cut to order at our Jurong West stall and delivered islandwide, free for orders over $75. Want help choosing a size for a baby or a big family? WhatsApp Xavier.
