Delivery Note: Please note that order fullfilment may take longer than usual due to current maritime conditions and limited catching. Freshness remains our priority! Dismiss
Delivery Note: Please note that order fullfilment may take longer than usual due to current maritime conditions and limited catching. Freshness remains our priority! Dismiss

Fish Cutting Guide

Whole: The fish is unprocessed — intact with head, scales, guts, and fins

A whole Uncleaned Fish 1024x664 1
A Whole Headless Fish 1024x664 1

Whole & Gutted: Fish is descaled and gutted, but the head and fins remain

Headless & Gutted (H&G): Head and internal organs removed, body intact with skin and scales

Slice Cut: Fish is sliced horizontally into thick cross-sections (slices) with bone.

Steaks Slice Cut 1024x664 1
Boneless Fillet Full 1024x664 1

Boneless Fillet: You will get 2 boneless and skinless fillet from each fish.

Boneless Biscuits: Fish boneless meat cut into approximately 3 x 3 inch biscuit shape.

Boneless Biscuits 1024x664 1
Boneless Fingers 1024x664 1

Boneless Fingers: Fish boneless meat cut into thin finger-like strips, also known as Finger Fish.

Prawn Peeling Guide

Whole (Uncleaned): Raw prawns with head, shell, legs, and tail intact — as caught from sea

Whole Head ON Shell ON 1024x664 1
Headless Shell On HLSO 1024x664 1

Headless (Shell-On): Head removed but shell and tail are still intact

Tail ON – Peeled & Deviened: Cleaned and deveined prawn with tail left on for presentation, shell and vein removed

Peeled Deveined Tail On PDTO 1024x664 1
Peeled Deveined Tail Off PDTOF or PD 1024x664 1

Fully Peeled & Deviened: Fully cleaned prawn, no shell, no tail, no vein — ready to cook