"The Sampan Catch" Advantage

The Sampan Catch - Snapper FingerlingsAs farmers, we strive to grow healthy, good quality fishes.

We also know that how the fish is harvested and handled after harvest affects its freshness, taste, texture and shelf-life. 

All fish from our farm is carefully harvested and delivered within hours of harvest directly to home customers and restaurants.

Good farming practices and proper handling of the fish from sea to kitchen - these make up The Sampan Catch's farm-fresh quality difference.

 

 

The Sampan Catch - Our Farm

Our Farm

We believe in responsible aquaculture management and practices.

Our farm does not use antibiotics, chemicals, or anti-foulants.  We rely on the sourcing of good quality fingerlings and feed, and careful husbandry, to keep our fish healthy.  

Our farm is also at a favourable location with fast-flowing waters essential to producing healthy, clean-tasting fish.

The Sampan Catch - Grilled Sea Bass

From Farm to Kitchen

Good quality fresh fish has these characteristics:

- fresh smell of the sea or seaweed (not 'fishy'...!)
- sweet taste with no 'off' flavour
- firm texture that is not mushy or mealy.

This is the quality that The Sampan Catch prides itself on and strives to deliver every time.

We know that the quality of the fish you get depends on more than how it was bred and grown.  Often, its freshness, taste and texture suffer as it passes through too many hands - fishing vessels, ports, transporters, warehouses, wholesalers, and retailers.

That's why our fish always goes directly from our farm to your kitchen - within hours of harvest.

The Sampan Catch - Freshly Harvested Sea Bass

More to Fresh Than 'Live'

The perception is that nothing beats 'live' fish that is killed and eaten soon after.  True, but experts know that how the fish is caught and killed also matters.

Struggling in the net, fighting on the line, and suffocating in air can lead to poorer quality meat.  This is because fish meat has a delicate muscle structure. This breaks down easily when the fish is stressed or traumatised before or during slaughter.  (Essentially, lactic acid is produced, which leads ultimately to degradation in the fish texture.)

The Sampan Catch - rainbow over the farm

Our Farm-Fresh Quality Difference

Ensuring that our fish preserves its quality from farm to kitchen is both a science and an art. 

Pre-harvest preparations, harvesting method, post-harvest practices and delivery/packing temperatures and conditions - these all have a part to play.

We do not believe in "mass production".  We harvest only what our customers order each day.  We give personalised attention to our promise of quality for every order.

The test of quality is whether the customer can taste the difference.  It is also whether the fish preserves its quality well in the chiller, or even when stored in the freezer for weeks.

Through research and adaptation, we take care and pride in our practices to meet our customers' high expectations.

 

Bedtime reading:
The Practical Philosophy of Fish-Killing and The Ike-Jime Man
Freshness Quality and Spoilage of Chill-Stored Fish
Fish Processing