Country of Origin: Indonesia/Malaysia

The red snapper fish head is a popular choice for curry fish head/assam fish and claypot fish head. The flesh of the red snapper is firm and meaty, which holds up well during the cooking process and provides a satisfying bite. The bones and collagen in the fish head add a depth of flavor and a silky texture to the curry, enhancing the overall dish. 

Note:

√ The indicated weight is before descaling and de-gutting.  

√ The fish head will be cut into half by default. 

√ For curry fish head, it is recommended to cut into half.

√ For stir-frying or steamboat/soup, it is recommended to cut into small cubes/pieces.