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Parts of Emperor Red Snapper 红狮


Country of origin: Indonesia (Wild-Caught)

Mandarin: 红狮 Hong Shi
Malay: Ikan Merah Coreng, Merah Boring
Teochew/Hokkien: Ang Sai

One of, if not the most premium snapper, it has a fantastic crimson-red aesthetic coupled with a soft, juicy & succulent texture. It is excellent for almost any cooking method and is arguably one of the best-tasting fish sold in South East Asia. The fish head is our top seller to our customers that run restaurants (they usually buy the bigger ones) as it is simply a top tier fish.

Steak slices are very suitable for people who frequently eat fish & are able to pick out small bones while eating. This is because the middle bone in the steak slices enhance the flavor & enrich the flesh with nutrients found in the fish bones. It is great for those who eat in smaller portions as it is already portioned out slice by slice. Meat is generally softer compared to tail sections.

Tail sections are very similar to steak slices and is only different when comparing the firmness of the flesh (tails are usually firmer). It is a very popular part especially for the older generation that have cooked their fish this way since decades ago.

Fish heads are considered ‘more difficult to cook’ compared to other parts of the fish, hence many younger customers often shun away from them. However, meat in a fish head is actually more tender and richer in nutrients. It is extremely cost-effective and can be cooked in many different ways (e.g. fish head curry, fish head soup, claypot, stir-fried with bittergourd/big onions, steaming). This is why many of our regulars gradually include a fish head or two into their orders, after learning to cook them.


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