Seabream Head

Caught in the seas of Indonesia and Malaysia, Seabream can be cooked in different ways due to its freshness. Seabream is also known as one of the four king fish in Singapore. It is most often used to cook fish slice beehoon in stalls around Singapore. Did you know? They usually used the Seabream or Red Snapper Head to cook curry fish head as well!

Weight:  800g - 1kg (before processing)

*DO NOTE NETT WEIGHT AFTER PROCESSING: at least 650g above*

Country Of Origin:  Indonesia, Malaysia (Caught from Sea)

Storage Guidelines: Please keep it refrigerated upon receiving the fish if not for immediate consumption. Keep chilled between 0 to 4 degrees celsius

Cooking & Preparation: Curry, Soup