Frozen Fish Fillet Portion Bundle

SGD $44.00

In stock

A selection of our best selling frozen seafood for your everyday meals.

Fish fillets are ideal for pan frying and for quick and easy meal preparations.

-Burramundi Fillet Portioned Skin-on & Boneless 200g

-Black Cod Gindara Fillet Portioned 200g

-Haddock Portioned Skinless & Boneless 260g

-Greenland Halibut Fillet Portioned Skin Off & Boneless 110g

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How to Store

Origin

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Preservation

Greenland Halibut

  • Fillet contains less or no bones
  • Weight indicated is the minimum what you will receive

Haddock

  • 2 pieces per packet
  • Portion contains no bones.
  • Weight indicated is the minimum what you will receive

Barramundi

  • Fillet contains less or no bones
  • All cuts come with skin on
  • Weight indicated is the minimum what you will receive

Black Cod Gindara

  • Fillet contains less or no bones
  • All cuts come with skin on
  • Weight indicated is the minimum what you will receive

▼How To Defrost Greenland Halibut
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.

Keep it Moist!

  • Baking – Halibut with plenty of olive oil, butter, or even in a sauce, will prevent it from drying out.
  • Poaching – Try poaching delicate halibut in tomato sauce or a broth flavored with lemon and white wine, or butter, garlic, and parsley. Simmer for about 5 to 10 minutes, depending on the thickness of the fish.

▼How To Defrost Frozen Haddock

To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually.

This is the best way to preserve the fish’s flavor and texture.

On The Grill

  • The fat on fish is a savior here.
  • It lets you place the fillet on a hot grill without worrying too much about it turning dry if you look away for too long.
  • But it’s fine texture means you should use a grill well oiled.

Pan Seared

  • Just a simple saute lets you savor the depth of the fish, which offers a richer mouthfeel and longer finish than a lean fish does.

▼How To Defrost Barramundi
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.

Skin Is Tasty!
So when you’re cooking Barramundi, keep that skin on.It provides a safety layer between your fish’s flesh and a hot pan or grill.

For Barramundi to be pan seared correctly:

  • First heat your frying pan over medium heat for about four minutes.
    Massage the fillet with olive oil, then place it in the hot frying pan.
  • Raise the temperature to high heat and cook for three minutes.
  • Raising the temperature of the pan creates a crispy sear on the outside of the fish, while keeping the inside delicately tender.
  • While the fish is cooking, season with salt and pepper.
  • Flip the fillet and cook for an additional three minutes, then remove it from the pan and serve with a fresh lemon wedge.

▼How To Defrost Frozen Black Cod Gindara
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.

1.On The Grill
The fat on fish is a savior here. It lets you place the fillet on a hot grill without worrying too much about it turning dry if you look away for too long. But it’s fine texture means you should use a grill well oiled.

2.Pan Seared
Just a simple saute lets you savor the depth of the fish, which offers a richer mouthfeel and longer finish than a lean fish does.

3.Poached.
Poach Black Cod Gindara slowly in olive or some other kind of oil.