Anago, Silvery conger
Anchovy group
Barracuda
Barramundi , Asian Seabass , Giant Perch , Koral
Basa Swai Pangasius
Bigeye Scad - Meaji H
Black Pomfret
Black Tilapia / Telapia
Butter Fish
Carp Group
Clown featherback
Cobia
Common Climbing Perch – KOI
Croaker group
Emperor
Flathead fish / Bartail Flathead fish / Megochi
Fourfinger Threadfin
Gangetic Mystus / Kabashi Tengra
Goat fish / Paradise threadfin / Taposhi
Gourami, Gourami fish, Snakeskin gourami
Grey bamboo shark
Grey eel catfish
Grey Mullet Fish – Bata
Grey shark
Grouper
Hairtail - Ribbon Fish – Tachiuo
Hardtail Scad
Hilsa shad - Hilsa – Ilish
Indian Mackerel
Keo Fish / Chiring
King Mackerel & Wahoo – Sawara
King Snapper – Himedai
Layang scad
Leather jacket , Kawahagi
Mahi Mahi
Marble Goby
Marlin fish
Milk Fish
Moonfish
Oil fish
Parrot fish
Pike Conger - Conger Eel - Hamo Anago
Rabbitfish - Spinefoot – Ishigakidai
Red big eyes
Red Goby - Sea Goby
Red mullet
Red Pomfret / Red Pacu / Red bellied Pacu
Red Snapper - Tropical Snapper - Yoko-Fuedai
Red tailed Tinfoil barb, Rani Puti
Red Tilapia
Redtail Fusilier – Takasago
Redtail scad
Round Scad
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
Stingray fish
Swamp eel
Sweetlip
Swordfish
Threadfin Bream - Itoyoridai
Tongue Sole Fish – Hirame
Tuna whole round & Slice - cheap species
Wahoo
White pomfret
White Snapper
Yellow Catfish / Yellow Magur
Yellow stripe Snapper / Yellow-tail Fusilier
Yellow stripe trevally - Hosohira-Aji
Yellowfin Tuna
Yellowtail Scad
A marlin is a big fish from the family Istiophoridae, which includes about 10 species. A marlin has an elongated body, a spear-like snout or bill, and a long, rigid dorsal fin which extends forward to form a crest.
In Vietnam, the Portion, Loin, Steak of Marlin are usually exported may go directly to retailers, wholesalers, processors, or restaurants, or may be marketed through the intermediaries.
Marlin has firm flesh with a mild flavor. Flesh color in Marlin is pale pink, although it varies somewhat from fish to fish. When cooked, Marlin is white. Flesh with high fat content has a naturally lacquered appearance.
Marlin is an excellent source of vitamins, containing magnesium, lean protein and low in sodium. Marlin also richs in niacin, vitamin B6, vitamin B12 and selenium. Marlin also provides about 200 mg of omega-3 (DHA and EPA) per 4-ounce serving of fresh fish. Although you can eat marlin raw in Japanese dishes such as sashimi, cooking marlin steaks via poaching or grilling are also delicious options.
Marlin is ideal for grilling, but other cooking methods will work as well. Marlin – is also used for raw fish preparations including sashimi, poke and ceviche. Smoked marlin is a favorite and Japanese-style fish cakes are sometimes made from marlin. Fresh striped marlin is superb eating and the simplest way to cook it is just seared in a hot pan and served medium-rare.
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Tel: (84) 28. 6281 1063 - Fax: (84) 28. 6281 1063
Email: mack@vietasiafoods.com & jack@vietasiafoods.com