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
King Mackerel is superb fish, great value, readily available and yet amazingly underrated. King mackerel has a bullet shaped body with silvery-blue skin and attractive, dark wavy stripes. In Vietnam, King Mackerel were caught all year round. In the north, the main season is from April to July and in the south, the main season is from September to April. Vietnam has mainly exported frozen King Mackerel to Japan market, but in recent years, this valuable fish also appears in export containers to US and EU markets.
King Mackerel is one of the richest sources of marine Omega-3, King mackerel has white flesh with a rich flavour, which is best grilled or baked.
We sell small King mackerel whole and divide larger one into steaks and fillets.
King Mackerel flesh is thick, fatty and savory, and you can use a variety of cooking methods to prepare a delicious king mackerel meal. Any sauce should be sharp to complement its rich flavour – try gooseberry, sorrel, rhubarb, cranberry, redcurrant or mustard and avoid anything creamy or buttery. Marinating in citrus juices is also good.
King Mackerel is highly rated in Japanese cuisine, where whole fish are marinated in soy before grilling or griddling – definitely worth trying. As with most oily fish, it is good for smoking, and makes a great paté.
King Mackerel steak can be cooked with sauce which is quite common dish in Asian meal. Place the King Mackerel steak into the pan, and allow it to cook for several minutes on each side. Season the fish to taste with salt, pepper, and other desired seasonings. You can squeeze over some lemon juice.