Buying fish in Singapore

[midlet2013]

Yeah, I would agree. It's just like buying a new car for basic dependable transportation to get you from point A to point B. You can buy a BMW or Merc and in 10 years you have to scrap it. OR you can buy a dependable Toyota or other top line Japanese car and save a bomb and statistically speaking will be just as dependable and a heck of a lot more affordable. One is to get the job done with reliability and the other is just for face/bragging rights and draining your wallet.

I agree with the car analogy. Speed limit is 90kmph and one hardly drives more than 20-30 min at a time here. 30 min when I go to Jewel from Clementi.

I was so tempted by Audi n BMW but so glad bought a Honda. It does everything I need except showing off haha.

[AccessCare]

The moniker "seabass" seems to be used very frequently, even if I'm not always clear on the precise distinctions between the several species of this fish. Most people in this city are easy to offend.

[the observer]

The moniker "seabass" seems to be used very frequently, even if I'm not always clear on the precise distinctions between the several species of this fish. Most people in this city are easy to offend.

https://www.thebetterfish.com/learning/ ... ean-asian/

[sundaymorningstaple]

The moniker "seabass" seems to be used very frequently, even if I'm not always clear on the precise distinctions between the several species of this fish. Most people in this city are easy to offend.

https://www.thebetterfish.com/learning/ ... ean-asian/

I grew up eating Rockfish aka Striped Bass. Found both in the Atlantic and in the brackish water of the Chesapeake Bay and river tributaries feeding the bay. Very nice eating albeit mild in flavour and a decent fighting fish but not the fight of a Bluefish (another I grew up fishing for https://www.louisianasportsman.com/fish ... verything/ )

[BBCDoc]

You can try sushi/ sashimi too.

Expensive (well, you choose how much to spend at the supermarket) but a nice variation.


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[MOCHS]

As a daughter of a Teochew person who are well known for fish dishes, threadfin, pomfret & cod are good for steaming, not good in curry or soups as the meat is too soft and will disintegrate.

If you want the fish fried or in curry, then mackerel can hold its shape. Toman fish also a good choice too for soup too. Barramundi & salmon holds up well when grilled or baked. There’s a local brand called Kuhlbarra that rears their own barramundi just off the waters in SG.

Fish will be pricey leading up to CNY. Fish & seafood prices have also gone up this year, unfortunately. You can buy frozen fish or buy them fresh and freeze them properly.

I find canned sardines okay for convenience but canned tuna’s texture is just weird to me. I also don’t like tuna sashimi either even though people go crazy over ootoro & chutoro, taste just seems weird. Maybe I don’t like tuna in general.

[smoulder]

As a daughter of a Teochew person who are well known for fish dishes, threadfin, pomfret & cod are good for steaming, not good in curry or soups as the meat is too soft and will disintegrate.

If you want the fish fried or in curry, then mackerel can hold its shape. Toman fish also a good choice too for soup too. Barramundi & salmon holds up well when grilled or baked. There’s a local brand called Kuhlbarra that rears their own barramundi just off the waters in SG.

Fish will be pricey leading up to CNY. Fish & seafood prices have also gone up this year, unfortunately. You can buy frozen fish or buy them fresh and freeze them properly.

I find canned sardines okay for convenience but canned tuna’s texture is just weird to me. I also don’t like tuna sashimi either even though people go crazy over ootoro & chutoro, taste just seems weird. Maybe I don’t like tuna in general.

Actually pomfrets in fish curry is fairly common in India. What I learned from my mum over 2 decades ago) is that you have to basically cook the fish in the nearly ready curry without stirring a lot and taking care that it doesn't burn. Otherwise it will break apart like you mentioned.

[Lisafuller]

I like buying from Chinatown Wet Market. Its one of the biggest and in town. Prices are competitive and its one of the biggest wet market around. Find the prices cheaper than supermarket (less the promotional priced items at Sheng Siong or Giant)

If I'm not mistaken, it's closed for renovation, I was there about a month ago and the whole market and food center was shut down.

[Lisafuller]

I asked my wife who is the fish expert. As per her, for Indian style cooking, salmons are not suitable.

The only fish suitable are:

Indo-Pacific King Mackerel/Spotted Spanish Mackeral/Ikan Tenggiri Papan

http://singaporechettinadrecipes.blogsp ... -fish.html

Lady fish
https://www.youtube.com/watch?v=QBul8A3 ... ingchannel

Pomfret
https://www.youtube.com/watch?v=1Vq0rujlrOI

We tried Sea Bass based on a colleague's suggestion and we like it. Just that it is soft compared to the other fish and my daughter didnt like it so much.

Looking at the Amazon site, Pomfret and Sea Bass seem to be quite common and the price is around the $20 per mark. Also somehow fish I believe is better to see and choose rather than online delivery.

I was going to suggest salmon as well, but then I thought about the Indian style cooking. Another one you could try is sardines.

Would be great if you could get Bombil here (if you are a fan of it), but I've never seen it.

I do feel that toman is also a good choice and can be adapted to Goan and Mangalorean fish curries.

Thanks, yes sardines my wife cooked, I just had a hard time separating out the thorns, they are like so many and everywhere, lol. I will try toman.

Sardines are impossible to eat! So many bones. It's the same reason I avoid Saba, despite it being one of my favorites.

[Lisafuller]

I asked my wife who is the fish expert. As per her, for Indian style cooking, salmons are not suitable.

Can confirm. However it is delicious with fried curry leaves.

Probably because it is too flaky and fatty, and doesn't take on strong flavors so well.

[Lisafuller]

As a daughter of a Teochew person who are well known for fish dishes, threadfin, pomfret & cod are good for steaming, not good in curry or soups as the meat is too soft and will disintegrate.

If you want the fish fried or in curry, then mackerel can hold its shape. Toman fish also a good choice too for soup too. Barramundi & salmon holds up well when grilled or baked. There’s a local brand called Kuhlbarra that rears their own barramundi just off the waters in SG.

Fish will be pricey leading up to CNY. Fish & seafood prices have also gone up this year, unfortunately. You can buy frozen fish or buy them fresh and freeze them properly.

I find canned sardines okay for convenience but canned tuna’s texture is just weird to me. I also don’t like tuna sashimi either even though people go crazy over ootoro & chutoro, taste just seems weird. Maybe I don’t like tuna in general.

I get your point about canned tuna, but I believe that's also the appeal for some people. My daughter refuses to eat fish, but will take a tuna salad sandwich any day. When mixed with mayo, it hardly tastes, looks, or smells like fish.

[abbby]

I would pay about $13 for a piece of white promfet. Our family's favourite fish but can be very pricey. So I guess for about 1 kg the price would be about $23+/-. The other favourite which we don't buy much is cod fish. Extremely costly..

I would usually buy fish in fillet forms like red snappers, batang, grouper, which has lesser bones for easier consumption.

[Lisafuller]

I would pay about $13 for a piece of white promfet. Our family's favourite fish but can be very pricey. So I guess for about 1 kg the price would be about $23+/-. The other favourite which we don't buy much is cod fish. Extremely costly..

I would usually buy fish in fillet forms like red snappers, batang, grouper, which has lesser bones for easier consumption.

Cod is so expensive here, but I don't eat it anyway, as I find it very fishy. Not sure how to prepare it in a way that takes away the fishiness.

[abbby]

For cod, I like to use the Kikkoman teriyaki honey sauce available at Cold Storage to steam it.

[NYY1]

Isn't cod also used in like Fish n Chips and fish sticks? Both of which are basically some fish meat and a bunch of batter/oil? Didn't seem like it would make sense to use a high end fish in this stuff?