Red Grouper Fillet (红班鱼肉)
Country of Origin: Malaysia/Indonesia (Wild Caught)
Red Grouper also known as “Ang Gao” is an excellent eating and highly prized fish in Asia. It has a slightly sweeter, milder flavor than the Black Grouper and is considered to be the better of the two.
* The weight range is before any descaling, de-gutting and cleaning of fish.
* Our fillets/fish slices contains minimal to no bones as we have carefully remove the bones we can see and feel by hand. However, there may still be some pin bones hidden in the flesh which we may not be able to spot. Please exercise extra cautious when feeling young kid and elderly.
Red Grouper is one of the most popular fish within the Grouper family among the Chinese, because of its tender, firm and particularly sweet meat as well as its auspicious red colour. Red Grouper is often a dish served especially during festive seasons such as Chinese Lunar New Year, Longevity Birthdays celebrations and Weddings.
Health Benefits: It is low in saturated fat, and is a good source of vitamins B6 and B12 and protein.
Taste and Texture: Red Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture. Compared to other fish, it is one of the mildest with very little taste. However, there are slight differences in term of the taste amongst the groupers. For a mild-tasting fish, it has very high levels of oils, which offers a pleasant buttery mouthfeel.
⇒ Red Grouper (whole fish) is usually steamed in order to fully appreciate its delicate texture.
⇒ The meat of the larger sized groupers are very popular for making fish head or sliced fish steamboat.