CUTS OF FISH

Some like their fish thick and succulent! Here are our suggestions for cutting the Extra-Large or Super-Size fishes* from The Sampan Catch for your home-cooked dishes:

  • FILLETS

    Suitable for sea bass, snapper and grouper. Use the heads and bones for fish soup or stock.

  • STEAKS

    Typically about 1 inch or thicker; suitable for groupers and sea bass.

  • HEAD CUT WITH MORE MEAT

    For fish head dishes, particularly for snapper and grouper; the rest of the fish can be left whole or cut into fillets/steaks.

  • HALVED

    Cut into two portions for two meals or dishes; suitable for sea bass, grouper and snapper; good for steamed fish dishes.
CHOOSE YOUR FAVOURITE FISH TODAY!

CORPORATE REQUESTS

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