SILVER CROAKER

Silver Croaker Fish is known for its delicious taste when fried and is considered to be a high source of protein. It is silver in color and its size varies from small to medium. This fish contains optimum amounts of omega-3 fatty acids with great content of minerals & vitamins. It belongs to the drum family and is loudest of all. Silver Croaker Fish can also be consumed by baking which retains its natural flavor. To enhance its taste, lemon juice, salt, & pepper is also added.

Features:

• Juicy flavor
• High nutritional profile
• Disease-free in nature

TT CROAKER

TT Croaker is a slender species. It has elongated body and the body depth is 4 or 5 times in standard length. Snout longer than eye diameter; mouth large, terminal, slightly upturned; teeth in 2 series in upper jaw, with 1 or 2 pairs of strong canines at front; a pair of canine teeth at tip of lower jaw.

TT croaker is one of the tasty fish. Due to the same this fish is largely demanded by hotels and food industries owing to delectable flavor.

INDIAN MECKERAL

The Indian mackerel (Rastrelliger kanagurta) is a species of mackerel in the scombrid family (family Scombridae) of order Perciformes. It is commonly found in the Indian and West Pacific oceans, and their surrounding seas. It is an important food fish and is commonly used in South and South-East Asian cuisine.

It is in high demand by Hotels due to its wide range of recipes and dishes.

Indian Mackerel or Bangda is rich in Omega 3 and Selenium which is great for your cardiovascular health. It helps lower blood pressure, enhances eyesight and reduces cholesterol. It is a good fish to eat if you are planning to lose weight.

SOLE FISH

Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family.

In particular, sole fish are a good source of selenium, vitamin B12 and phosphorus, as well as several other vitamins and minerals. … In terms of mercury content, sole fish can be a better alternative to certain types of fish rich in mercury, such as shark, swordfish and king mackerel.

Overall, sole has a mildly and slightly sweet flavor that is somewhat similar to that of tilapia crossed with cod. It tastes light and delicate, but has a texture that is firmer than tilapia or cod. Sole should never taste “fishy”, making it a good option for those who do not always lean toward fish as a top menu item.

WHITE PAMFRET

The silver pomfret or white pomfret is a species of butterfish that lives in coastal waters off the Middle East, South Asia, and Southeast Asia. The species now also occurs in the Mediterranean, having colonized it as part of Lessepsian migration through the Suez Canal

It is a great source of calcium, vitamins A and D, and B vitamins, including Vitamin B12, vital for the nervous system. It also offers iodine, critical for the thyroid gland. A useful brain food, the pomfret is good for eyesight and healthy hair and skin

JELLY FISH

Some species of jellyfish are suitable for human consumption and are used as a source of food and as an ingredient in various dishes. Edible jellyfish is a seafood that is harvested and consumed in several East and Southeast Asian countries, and in some Asian countries it is considered to be a delicacy.

Rhopilema esculentum and Rhopilema hispidum are edible jellyfish, and are the most common ones consumed in China, Japan and Korea. Additional edible jellyfish species include Aurelia aurita, Crambionella orsini, Chrysaora pacifica, Lobonema smithi, Lobonemoides gracilis and Nomura’s jellyfish (Stomolophus nomuria).

On top of being sustainable, eating jellyfish is incredibly healthy: low in calories and fat, and rich in protein and collagen.

TOP SHELL

Top Shell Snail is a kind of conch, although when you eaten it alone, it has no taste, but the meat taste chewy and soft. So it is a good material for cooking.

These snails with top-shaped shells are commonly seen on many of our rocky shores including man-made sea walls. Top shell snails are not as well adapted to dry conditions as the Nerites and Periwinkles, and are thus generally found closer to the low water mark.

Top shell snail is rich in nutrition. For every three-ounce serving, the meat contains 111 calories with only one gram of fat and a whopping 22.4 grams of protein. It’s low in carbohydrates, with 1.4 grams. Top shell snail is rich in vitamin A and iron, which is essential for eyesight and healthy flow of the bloodstream. The mollusk is ideal for those who suffer from headaches and blurred vision. Top Shell can be used on many recipes, like salad, sashimi, fritter, but did you try top shell snail with wasabi or Korean sauce?

CUTTLE FISH

Cuttlefish or cuttles are marine molluscs of the order Sepiida. They belong to the class Cephalopoda, which also includes squid, octopuses, and nautiluses. Cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy.

If you are lucky enough to find fresh cuttlefish, the sweet flesh is beautiful raw in a tartare, ceviche or sashimi dish. ZETA provides you with the best and fresh stock of Cuttle fish.

Each 3-ounce serving of cooked cuttlefish contains 134 calories, 28 grams of protein, 1 gram of carbohydrate and 1 gram of fat. … These omega-3 fats may help lower your heart disease risk by improving triglyceride levels and lowering your risk for blood clots, clogging of the arteries, arrhythmia and high blood pressure.

RIBBON FISH

The ribbonfish are any lampriform fishes in the family Trachipteridae. These pelagic fish are named for their slim, ribbon-like appearance. They are rarely seen alive, as they typically live in deep waters, though are not bottom feeders

They are delicious, a highly prized food fish in Japan. The meat is described as white and mild, and a little flaky—a cross between a speckled trout and a flounder. … As mentioned, the cutlassfish or ribbonfish are often caught by anglers trolling spoons for Spanish mackerel, another surprising fish in our waters.

Ribbonfish flesh is between flounder and sea trout – mild with a hint of briny, ocean flavor. The texture is delicate, with white, flaky meat

SEA BREAM

Bream is a species of freshwater and marine fish belonging to a variety of genera including Abramis, Acanthopagrus, Argyrops, Blicca, Brama, Chilotilapia, Etelis, Lepomis, Gymnocranius, Lethrinus, Nemipterus, Pharyngochromis, Rhabdosargus, Scolopsis, or Serranochromis.

Bream is great on the barbecue. They’re kinda like us really. My favourite fish. Lovely to just salt bake whole – nice and easy and locks in all the flavour.

Sea Bream: it’s big flavor. In one small, delicious package. Widely considered by chefs to be the tastiest of all fish, Mediterranean sea bream has a wonderfully clean taste and satisfyingly meaty texture.

YELLOW CROAKERS

Larimichthys polyactis, called the redlip croaker, small yellow croaker, little yellow croaker or yellow corvina, is a species of croaker native to the western Pacific, generally in temperate waters such as the East China Sea and the Yellow Sea.

Yellowfin croakers are safe to eat. May anglers say they are tastier than white seabass and they contain less mercury. Most people will be safe eating 1-2 servings of these fish per week.

Fatty fish such as yellow croaker, in particular, contains high levels of omega-3 fatty acids. Omega-3 fatty acids help lower the risk of coronary heart disease and stroke and are important for the foetal growth and neurological development.

STING FISH

Stingrays are a group of sea rays, which are cartilaginous fish related to sharks. They are classified in the suborder Myliobatoidei of the order Myliobatiformes and consist of eight families: Hexatrygonidae, Plesiobatidae, Urolophidae, Urotrygonidae, Dasyatidae, Potamotrygonidae, Gymnuridae, and Myliobatidae.

Stingrays are common in coastal tropical and subtropical marine waters throughout the world. Some species, such as Dasyatis thetidis, are found in warmer temperate oceans, and others, such as Plesiobatis daviesi, are found in the deep ocean

Rays are edible, and may be caught as food using fishing lines or spears. Stingray recipes abound throughout the world, with dried forms of the wings being most common. … The rest of the ray is considered too rubbery to have any culinary uses.

THREADFIN BREAM

The threadfin breams consist of the family Nemipteridae within the order Perciformes. They are also known as whiptail breams and false snappers

They are also known as whiptail breams and false snappers. They are found in tropical waters of the Indian and western Pacific Oceans. Most species are benthic carnivores, preying on smaller fishes, cephalopods, crustaceans and polychaetes; however, a few species eat plankton. Threadfin bream harbour parasites.

Low in saturated fats, a rich source of omega-3 fatty acids, vitamins and minerals, Threadfin Bream is a healthy and delicious seafood choice.

CRAB (3-SPOTTED – BLUE SWIMMING)

The Three Spot Swimming crab is a species of large crab which is found throughout estuaries of the Indian and West Pacific Oceanic countries. It is also known as the Red-Spotted Swimming crab or Blood-Spotted Swimming crab. It is a cosmopolitan species and widely distributed all major water of the world.

Crabs are most popular one on seafood menu which also offers eminent health benefits. Its the most popular creatures caught in sea. There are thousands of different species of crabs around the world. Crabs have essential nutrients and minerals for human body needs to function normally.

Health benefits of 3-Spot Crab include:

• Bone health protection
• Mental Activity Boost up
• Inflammation is controlled
• Increased function of Immune system
• Detoxifies the Body
• Increases blood circulation in body