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
Rock Lobsters are neutral creatures found in Caves. They eat all minerals except for Marble. In Vietnam, more than 1 500 tonnes of P. ornatus are farmed each year in sea cages. With a lot of advantages, rock lobsters are chosen to raise in Cam Ranh & Van Ninh Khanh Hoa Province.
Rock lobsters are most commonly sold as frozen or thawed tails, as, unlike Maine lobsters, they have no claws, so the only meat found in rock lobsters is in the tail.
Nutritional info: High in Protein; Vitamin B12; Phosphorus; Copper; Selenium; Iodine.
Rock lobster can be cooked in a variety of ways — steamed, boiled, grilled or broiled — but the key to a tasty lobster dish is to choose a high-quality rock lobster tail and to not overcook it. Cook rock lobster by broiling, roasting or grilling, as well as boiling and steaming.
Whole rock lobsters take best to boiling or steaming, while cut lobster cooks best with high-heat methods, such as broiling and grilling; the exposed flesh can char and crisp slightly, highlighting the natural sweetness of lobster meat. When cooking cut rock lobster over high heat, brush with olive oil or clarified butter before and during cooking to ensure that the meat does not dry out.
If steaming or boiling, season prior to cooking to gently flavor your rock lobster. For optimal results, never cook rock lobster tails from frozen, as the meat will cook unevenly, leading to low-quality lobster meat.