Search Results for: Catfish fillets salted
croaker, mullet, yellow stripe trevally, silver sillago, round scad, anchovy, grouper, bigeye scad, yellow tail scad, hardtail scad, bombay duckfish and freshwater fish - tinfoil barb, keo fish, sand goby, snakehead, climbing perch, gourami fish, black tilapia, red tilapia, feather back fish, yellow catfish
headless shell on (hlso), peeled deveined tail on (pdto), peeled and deveined (pd), cooked hoso, hlso, pdto, pd, ebi (nobashi and sushi), and value added products. for freshwater and marine fishes, we can process whole round (wr), whole gilled gutted scaled (wggs), headless gutted trimmed (hgt), steaks, fillets...
http://www.sea-ex.com/countryinfo/Vietnam.htm
when it comes to fresh fish, here are some tips: if it's the whole fish, gills should be reddish-pink and scales should be bright with a sheen. for fillets, the flesh of the fish should be firm and elastic, meaning it will spring back when touched. there should be no unpleasant odor. for frozen fish:
try salmon, snapper, tuna, mahi mahi, swordfish, catfish, scallops or shrimp — they stand up to the heat and taste delicious when grilled. use foil or a plank to cook delicate fish such as cod, tilapia and flounder. how do i prepare fish without any additional fat or frying?...
https://www.seafoodnutrition.org/faqs/