Fish fillets are white, firm
and bone free. These
beautiful hand cut fillets
come straight off the local
boats and into our factory.
Fillets is one of the most
versatile fish. You could
follow are suggested recipe
or make a stir fry, kebabs,
curry or simlply roasted in
parma ham. Suitable for
freezing. 400g.
Boneless or nearly boneless
piece of fish cut lengthways
from the sides of the fish -
and also a verb 'to fillet'.
May or may not be skinned.
To
fillet a fish remove the head
and, using a thin, flexible
knife, work firmly from the
tail, holding the knife parallel
to the backbone. Remove the
fillet, then turn the fish over
and repeat the process.
Detailed Product
Description
Taj International is a
leading exporter of all
types of sea foods. Fish
Fillet is one of our
fillet products.
Taj Fillet - Boneless,
Skinless
Size: 4 to 6 and 6 to 8
oz
Packing: 10KG or as
required
Labels: Bilingual
Minimum Order: 1 x 40FT
Reefer FCL
Standard: As per ISO
standard (ISOcertified)
Note: If required,
glazing can be done as
per specifications.
If you have any
requirements for
Fillet, please feel free
to contact us.
Detailed Exporting
Lead Description
We always supply frozen
tilapia fillet and whole
tilapia,
This is very easy and fast
way of cooking fish, faster
than steaming and other
methods of cooking fish
while preserving the
freshness.
Lightly season fresh fish
fillet with salt and white
pepper on both sides. Fillet
should be dry
On a cooking pan, add
cooking oil and small piece
of butter ( about 25-30
grams ) and apply heat. Wait
for oil/butter to melt and
turn golden brown
Add fish fillet to pan and
cook each side for 2 mins (
the time is dependent on the
heat strength and the
thickness of the fish )
until cooked. To check that
fish is cooked, use a
chopstick and poke the fish.
If it goes through easily
without resistance, fish is
cooked. Remove fish to plate
To prepare the sauce, in a
small pan, add sweet and
sour sauce, soya sauce,
sesame oil, sugar, shao xing
wine and peanut oil and heat
up contents until boiling.
It is
amazing how
much meat is
available
after the
fillets have
been
removed.
Remove the
gills and
clean the
gut cavity
and you have
the makings
of a tasty
fish soup.
Or, cut the
backbones
from the
heads and
fry the
backbone in
butter.
Season with
salt and
pepper and
enjoy.
Then remove
the heads
from the
pair of
pectoral
fins. Prop
the cleaned
heads and
fins
(wings),
mouth end
facing
upwards in a
pot, add
enough water
to just
cover the
bottom of
the pot by
half and
inch (12mm)
and fit a
tight lid
Steam on
high heat
for five to
10 minutes,
depending on
the size of
the heads,
before
lifting the
heads and
wings
carefully
out and
standing
them - the
same way
they stood
in the pot -
on a plate.
Don't
overcook!
Take a blunt
table or
butter knife
and run it
around the
fish head
and wings to
remove skin
and scales,
it will come
off very
easily.
Remove skin
and scales
from the
plate and
put a knob
of butter on
the top of
the fish
head and
wings and
season with
salt and
pepper
before
serving.
This is
simply
delicious!
You have a perfectly
cooked moist fish with a
mellow smoky flavor
ready to be devoured.
Serve hot with slices of
lemon wedges, salad and
chutney
Note :T his fish
tastes best when cooked
in a tandoor or on a
charcoal barbecue or
kumpati. However if
these methods of cooking
aren’t available then
use a grill or bake in
the oven.
The spices used in the
marination for cooking
the pomfret differs
region wise and the
marinade for this
particular fish is one
which is popular in our
home. I use different
marinades using yogurt,
garam masala and other
spices each time I cook
fish.
Some of the other
seafood recipes I
blogged earlier are
Andhra Chepa Pulusu
(Fish cooked in tangy
gravy), Chepa Vepudu
(Fish Fry), Spiced
Fish Fillets and Royyalu
Iguru (Prawns Curry)
and Royyalu
Mungakaaya Kura
(Prawn curry cooked with
Drumsticks).
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2008, www.tajagroproducts.com All rights reserved.