Anago, Silvery conger
Barramundi , Asian Seabass , Giant Perch , Koral
Basa Swai Pangasius
Bigeye Scad - Meaji H
Black Tilapia / Telapia
Common Climbing Perch – KOI
Flathead fish / Bartail Flathead fish / Megochi
Gangetic Mystus / Kabashi Tengra
Goat fish / Paradise threadfin / Taposhi
Gourami, Gourami fish, Snakeskin gourami
Grey bamboo shark
Grey eel catfish
Grey Mullet Fish – Bata
Hairtail - Ribbon Fish – Tachiuo
Hilsa shad - Hilsa – Ilish
Keo Fish / Chiring
King Mackerel & Wahoo – Sawara
King Snapper – Himedai
Leather jacket , Kawahagi
Pike Conger - Conger Eel - Hamo Anago
Rabbitfish - Spinefoot – Ishigakidai
Red big eyes
Red Goby - Sea Goby
Red Pomfret / Red Pacu / Red bellied Pacu
Red Snapper - Tropical Snapper - Yoko-Fuedai
Red tailed Tinfoil barb, Rani Puti
Redtail Fusilier – Takasago
Sand Goby / Baila
Sardine – Mamakari
Sheatfish / Ompok pabda / Modhu pabda
Short body mackerel
Silver barb / Java barb / Rajiputi / Puti
Snakehead fish - Mud fish – Showl
Spiny Eel / Lesser Spiny Eel / Star Baim / Tara Baim
Spotted Scat, Spadefish
Threadfin Bream - Itoyoridai
Tongue Sole Fish – Hirame
Tuna whole round & Slice - cheap species
Yellow Catfish / Yellow Magur
Yellow stripe Snapper / Yellow-tail Fusilier
Yellow stripe trevally - Hosohira-Aji
Groupers belong to one of the largest and most widely distributed families of sea fish.
Grouper can be found year-round in rocky and coral reefs of tropics and sub-tropics around the world. Groupers are typically caught by hook and line. Groupers are often dully coloured in browns.
The flesh of Grouper is tender yet, it has a bouncy texture that flakes nicely.
Groupers have a mild but distinct flavor, somewhere between bass and halibut.
The taste of most groupers is similar, with slight differences in flavor and texture, depending on size, species and location of harvest.
Our company always supplies the high quality grouper products with the competitive price and on time delivery. We always meet the specific requirements of grouper from our clients.
Grouper usually steamed in order to fully appreciate its delicate texture.
Grouper can be fried, grilled, skewered or used in chowders and soups.
Larger whole grouper can be roasted and large fillet should be butterflied before grilling because of their thickness.
Besides, the larger sized groupers are very popular at fish head steamboat restarants where you can order either fish head or sliced fish steamboat.
Grouper is very forgiving. Grouper can be overcooked and still remain moist.