Proper nutrition plays a crucial role in the recovery and well-being of individuals who have undergone surgery and post recovery. To support their healing process and overall health, it is important to ensure they receive the necessary nutrients. Seafood, with its impressive nutrient profile, can provide a wide range of benefits for patients in these categories.
Seafood options like wild salmon, tuna, shrimp, and cod are excellent sources of high-quality protein, essential for tissue repair and immune system support. These options offer vital amino acids necessary for healing and maintaining muscle mass, aiding in a speedy recovery. Additionally, the omega-3 fatty acids found in fatty fish such as salmon, mackerel, sardines, and trout have anti-inflammatory properties that can help reduce inflammation and promote heart health, cognitive function, and even assist in managing diabetes.
Vitamin D, known for its role in bone health and immune function, is crucial for post-surgery, cancer, and diabetic patients. Seafood choices like salmon and mackerel are excellent sources of this essential vitamin, aiding in bone healing, boosting the immune system, and supporting overall well-being. For diabetic individuals, incorporating low glycemic index seafood options like shrimp, cod, and salmon can help regulate blood sugar levels without causing rapid spikes.
Seafood is also rich in antioxidants such as selenium and vitamin E, which help protect cells from damage, support the immune system, and potentially aid in cancer prevention. Shellfish like oysters, mussels, and crab provide essential minerals like zinc, iron, and copper, which contribute to wound healing, immune function, and blood sugar regulation.
By incorporating nutrient-dense seafood into their diet, individuals in post-surgery recovery can optimize their healing process, manage their condition effectively, and support their overall well-being. However, it is crucial to consult with healthcare providers or registered dietitians to ensure personalized recommendations based on specific dietary needs, medical conditions, and any potential interactions with ongoing treatments or medications. Providing the right nutrients through seafood choices can make a significant difference in their recovery journey and long-term health outcomes.
]]>Proper nutrition plays a critical role in supporting the recovery and overall well-being of individuals. Adequate nutrient intake can help optimize healing, boost the immune system, and regulate blood sugar levels. Seafood, with its impressive nutrient profile, offers a wide range of benefits for patients idealing with health issues. In this blog post, we will explore the essential nutrients necessary for post-surgery and recovery. Discover how incorporating seafood into meals can provide vital nutrients and contribute to better health outcomes.
Protein is an essential nutrient for recovery as it aids in tissue repair, supports the immune system, and helps regulate blood sugar levels. Seafood such as salmon, tuna, shrimp, and cod are excellent sources of high-quality protein. These options provide essential amino acids necessary for healing, maintaining muscle mass, and supporting overall health.
Omega-3 fatty acids have anti-inflammatory properties and offer numerous health benefits for us. Fatty fish like salmon, mackerel, sardines, and trout are rich sources of omega-3 fatty acids. These healthy fats can help reduce inflammation, support heart health, improve cognitive function, and aid in managing diabetes. Check out our Omega-3 collections.
Vitamin D is crucial for bone health, immune function, and overall well-being. Seafood options like salmon and mackerel are excellent sources of vitamin D. Including these choices in the diet can help support bone healing, strengthen the immune system, and assist in managing certain health issues.
For diabetic patients, choosing seafood options with a low glycemic index can help regulate blood sugar levels. Seafood such as shrimp, cod, and salmon have a low GI, making them suitable choices for individuals with diabetes. These options provide essential nutrients without causing rapid spikes in blood sugar levels.
Antioxidants play a crucial role in protecting cells from damage and supporting overall health. Seafood like halibut, wild salmon, and shellfish are rich in antioxidants such as selenium and vitamin E. These antioxidants help reduce oxidative stress, support the immune system, and potentially aid in cancer prevention.
Seafood offers a wide array of essential minerals that are beneficial for post-surgery, cancer, and diabetic patients. Shellfish like oysters, mussels, and crab are excellent sources of minerals such as zinc, iron, and copper. These minerals contribute to wound healing, support immune function, and help regulate blood sugar levels.
Seafood, with its rich nutrient profile, offers an array of essential nutrients such as protein, omega-3 fatty acids, vitamin D, antioxidants, and minerals. IHowever, it's important to consult with healthcare providers or registered dietitians to ensure individualized recommendations that align with specific dietary needs, medical conditions, and any potential interactions with ongoing treatments or medications. By incorporating nutrient-rich seafood into their meals, individuals in these categories can optimize their recovery, manage their condition effectively, and support their overall well-being. Visit our online store for a wide variety of seafood. You may also want to check out our curated selection of high omega-3 seafood for a narrower list of seafood to choose from.
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Ultimately, the "better" choice depends on individual taste preferences and the specific recipe or dish being prepared. Some people may prefer the delicate and mild flavor of Pacific halibut, while others may enjoy the meatier texture of Atlantic halibut. It's recommended to try both varieties and decide which one appeals to your palate.
Additionally, considering sustainability and sourcing practices is important to ensure you choose halibut that has been responsibly harvested. Canada has implemented strict fisheries management practices to ensure the sustainability of the Pacific halibut population. These practices include catch limits, size restrictions, and seasonal closures to protect the species and maintain healthy fish stocks for future generations. Furthermore, wild Pacific halibut from Canada is sourced through a well-regulated system that ensures full traceability and responsible fishing practices. By choosing Canadian Pacific halibut, you support sustainable fishing and contribute to the preservation of marine ecosystems.
How can you incorporate wild Pacific halibut into your meals?For those who enjoy seafood stews or curries, adding Pacific halibut to your favorite recipes can elevate the dish with its delicate flavor and hearty texture. Its versatility extends to fish tacos, pasta dishes, and even sashimi preparations.
When selecting wild Pacific halibut, trust in Dish The Fish's commitment to providing sustainably sourced seafood. We take pride in offering top-quality wild Canadian Pacific halibut, ensuring that you experience the best this remarkable fish has to offer.
Explore the delectable world of wild Pacific halibut and embark on a culinary adventure that showcases the flavors of the ocean. Discover the exquisite taste and sustainability of this remarkable seafood option at Dish The Fish today.
How may I serve Pacific Halibut to fussy kids?
Pacific halibut has a mild and delicate flavor, which makes it a suitable choice for kids who are open to trying different types of seafood. Its firm and flaky texture is also appealing to many children. However, it's important to note that taste preferences can vary from child to child. Some children may naturally enjoy the flavor of halibut, while others may need some time to develop a liking for it.
To increase the chances of kids enjoying Pacific halibut, you can consider the following tips: Opt for simple and familiar preparations when introducing Pacific halibut to kids. Grilled or baked halibut with minimal seasoning can be a good starting point. Avoid overpowering flavors or heavy sauces that may mask the natural taste of the fish. Consider cutting Pacific halibut into small, bite-sized pieces or preparing fish sticks made from halibut. This can make it more approachable and fun for children to try.
Are there any nutritional benefits to consuming wild Pacific halibut?
Absolutely! Wild Pacific halibut is a nutrient-rich fish. It is an excellent source of high-quality protein, essential omega-3 fatty acids, and minerals such as selenium and phosphorus. Incorporating wild Pacific halibut into your diet can contribute to a healthy and well-balanced eating plan.
Purchase our sustainable wild caught Pacific halibut fillet and halibut collar.
]]>Baby octopus has a more delicate texture and sweeter flavor compared to their larger counterparts, and they are a popular ingredient in Mediterranean and Asian cuisines. Our baby octopus is caught wild and imported from Sabah, Malaysia. We work directly with our suppliers to ensure that the baby octopus we sell is of the highest quality and ethically caught.
How are baby octopuses caught and processed?
In general, octopus is considered to be a relatively sustainable seafood option because they are short-lived and have a high reproductive rate. Baby octopuses are caught using small baited traps, making it a more sustainable fishing method compared to other octopus-fishing techniques that may harm the ocean floor. After being caught, the baby octopuses are quickly processed and flash-frozen to preserve their freshness.
What do baby octopuses taste like and how can they be cooked?
Baby octopuses have a delicate and sweet flavor, with a texture that is more tender and less chewy than larger octopuses. They are versatile and can be cooked in a variety of ways. We recommend grilling or sautéing them with a light marinade or seasoning, as well as adding them to pasta dishes or salads for an extra burst of flavor and texture. The baby octopus' tender texture and mild flavor also makes it popular a great snack or appetizer to accompany alcoholic beverages.
What are the benefits of eating baby octopuses?
Like their larger counterparts, baby octopuses are a good source of protein, omega-3 fatty acids, and essential minerals such as iron and potassium. They are also low in fat and calories, making them a healthy option for those who are watching their diet. Additionally, because baby octopuses are smaller and more abundant compared to larger octopuses, they are a more sustainable seafood option. Try a conveniently packed pack of baby octopus today. If you still prefer the texture of bigger octopus, we also sell the octopus tentacles here at Dish The Fish.
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There are more than 1,700 varieties of sea cucumber out there but we highlight some of the more popular types found in Asia here.
Each variety comes with its unique flavour and texture, with the white teat types of sea cucumber among the more popular ones these days for its smooth chewy texture and ease of cooking. Check out the sea cucumber options that we carry here.
Where does the sea cucumber come from?
Sea cucumbers were historically harvested from the wild in the coastal areas of Asia Pacific. High demand has spurred many to turn to farming sea cucumbers in pens or ponds near the shoreline, while others are raised in the sea. The sea cucumber sold at Dish The Fish is sourced from small boat fishermen who dive for wild-caught sea cucumber in the Sulu Sea, found in the southwestern area of the Philippines.
How do we prepare sea cucumber for cooking?
Before it is transformed into a food ingredient, a freshly-caught sea cucumber needs to be gutted and dried. Depending on your preference, you can buy sea cucumber dried or soaked and frozen. At Dish The Fish, we sell the sea cucumbers cleaned, degutted, soaked and frozen. Freezing doesn’t affect the flavour of sea cucumber but the soaking process plays an important role in how it would come out after cooking. The soaking of sea cucumbers can be a tedious process and may be difficult to grasp for those who are unfamiliar. However, do rest assured that all that is already done for the sea cucumber that we sell at Dish The Fish. All you need to do when you get our frozen sea cucumber is just to thaw and prep according to your recipe. The picture below shows the process of removing the internal organs of the sea cucumber.
What are the best ways to prepare sea cucumber?
In terms of cooking ideas, think of stronger tasting sauces to enjoy with the light flavour and chewy texture of the sea cucumber. Braised pork dishes and abalone sauce would complement the sea cucumber very well. For a lighter meal, you can also enjoy the sea cucumber sliced up and cooked in a chicken soup.
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Check out this video to watch how it's done.
Are there bones in the milkfish belly?
No, there are no bones in the bulk of the milkfish belly due to the the milkfish's skeletal structure. There is a colour boundary separating the milkfish's belly and back. Following this boundary, and cutting along a curved arc, the processor is able to extract the milkfish belly which is boneless. What is even more precious than the lack of bones in a milkfish belly is the gelatinous deposit of belly fat between the black cavity lining and the abdominal wall. When cooked, it is soft and slippery with no fishy taste.
What does milkfish taste like?
Milkfish has a firm texture with a mild, sweet taste. The texture of the milkfish is suitable for most cooking techniques from soup to frying and grilling. We tried cooking it in a simple broth similar to how the local Taiwanese people enjoy it in Tainan and found it extremely delicious. The broth was light with a lingering sweet aftertaste. The fish in this soup was sweet and reminded us of Chinese Pomfret. The soup was also slightly milky looking due to the emulsion of the milkfish belly's gelatin and fat.
Here's the recipe for a simple Taiwan-style Milkfish Soup.
Ingredients:
1. Two pieces of milkfish belly (our milkfish belly comes nicely vacuum-packed in the exact portion required for this recipe)
2. Sliced ginger (this recipe recommends young ginger)
3. One stalk of spring onion, sliced
4. A tablespoon of rice wine
5. Salt
6. 300ml water
Instructions:
1. Use a paper towel to dab on the milkfish to remove excess liquid. Spinkle salt on both sides of the milkfish belly.
2. Bring water to a gentle boil and put the milkfish belly in for 3 minutes.
3. In a serving bowl, add the spring onion and rice wine. Pour the milkfish belly and soup into the bowl. Top it off with the sliced ginger and serve while hot.
What are the nutritional benefits of milkfish?
Milkfish is rich in omega-3 fatty acids. On top of that, it is a rich source of B-complex vitamins and selenium.
What's so special about the milkfish from Dish The Fish?
Our milkfish is directly imported from Fisher Farms in the Philippines. Fisher Farms grows most of its milkfish in the pristine deep sea waters of Pangasinan in northern Philippines. Milkfish grown in the deep sea have sweeter, more flavourful, firmer, and cleaner flesh than fish grown in freshwater. They have state-of-the-art processing and farming technology, ensuring only high quality products. On our site, you will be able to find many of their milkfish based sausages which was awarded the 2012 Superior Taste Award by the highly prestigious International Taste and Quality Institute (ITQI) based in Belgium.
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What is unique about the wild-caught BC spot prawns sold at Dishthefish?
We are working directly with the very same passionate fishermen who started the Spot Prawn Festival in Vancouver. Their passion for spot prawns and sustainability is unparalleled and you will find that same passion in us. While spot prawns can also be found in U.S. waters, they have different sustainability guidelines — unlike the U.S., in Canada, fishermen have to throw back female prawns with eggs attached. Traps are also closely monitored during the four-to-six-week harvest season: Once the number of spawning prawns caught in each trap drops below a certain level, the fishery is closed. We are selling limited quantities of spot prawns here.
How are wild-caught BC spot prawns caught?
BC spot prawns are caught using long-line bait traps. This is very sustainable as the traps are pulled up onto the boat with the prawns and other by-catch (if any) still alive.
Anything that does not fulfil the sustainability guidelines are quickly returned back to the sea. Only licensed commercial fishermen with the appropriate quota license can catch these prawns.
What do spot prawns taste like?
The first thing that dawns on you when you first put a spot prawn in your mouth is that it is sweet. As you bite on it, you will find that it has a bouncy, firm texture. Because of the natural sweetness of this prawn, it is recommended not to cook it with heavy sauces, but by simple light sauces or even just poaching with salted water.
What recipe would you recommend?
The rule of thumb to cooking most shellfish is to not leave it on the stove for too long. For spot prawns, we recommend cooking for no longer than two minutes. We love it cooked in garlic, and here's a simple Spanish Garlic Prawns recipe you can follow.
What are the benefits of eating wild-caught sea prawns?
We have covered extensively about the nutritional benefits and other interesting facts about how to tell if your prawn is fresh under our other blog post here. If you would like to try these spot prawns out, get them here.
What is unique about the wild-caught sea white prawns (红脚虾) sold at Dishthefish?
Our wild-caught sea white prawns (红脚虾), also known locally as Ang Kar Prawns, are wild-caught from the neighbouring Indonesian islands (FAO 71) and transported to Singapore in its purest form (iced sea water). Ang Kar prawns can only be found in deep, clear waters, which is why they cannot be caught locally. The Ang Kar prawns are caught by net from deep waters and so during the harvest, the prawn heads may get loosened by the effect of pulling the prawns away from the net. This is the reason why many wild-caught deep sea water prawns may not look as perfect and intact as farmed prawns harvested from shallow ponds. The uncomfortable fact that many consumers looking for wild, natural and organic produce have to swallow is that what is wild and natural is usually imperfect.
At Dishthefish, we only work with selective, trusted suppliers. If we have any doubt about the provenance of a certain product, we will prefer not to sell it. This is the reason why we do not currently sell any farmed prawns.
What are the benefits of eating wild-caught sea prawns?
Prawns are rich in the minerals zinc and selenium, antioxidants that help to maintain healthy cells and lower oxidative stress in your body, reducing inflammation and enhancing immunity. Astaxanthin, a powerful antioxidant, is also present in prawns. Prawns are also a good source of omega-6 and omega-3 fatty acids. Although prawns and other shellfish do contain cholesterol, they are low in fat and particularly low in saturated fat. Most people do not need to cut down on the cholesterol that’s found in foods. It is more important to cut down on foods which contain saturated fats. That’s because saturated fats affect how the liver handles cholesterol.
Wild-caught prawns are antibiotic-free, and since we only work with trusted suppliers, we can ensure that no nasty chemicals have been added to the prawns too.
How do I tell if my chemical-free, wild-caught prawns are fresh?
Once a prawn dies, the prawn will release a digestive enzyme from the head, causing the head to turn black and the meat to turn mashy. When raw, if the head shows some black color, but the meat in the tail still appears translucent and firm, then it is still fresh. Prawns should have a mild fresh smell of the sea and should not have a strong ammonia smell
Exceptions:
✔ Some heads of the prawns may be loose — this is normal in wild, net-caught prawns as the pressure from being trapped in a net, followed by being unloaded from the net may lead to some heads getting dislodged.
✔ Prawns may occasionally have a shell discolouration called melanosis. This is not spoilage, but rather an enzymatic reaction caused by naturally occurring amino acids and sunlight. The prawns are still of good quality and safe to eat.
✔ Some prawns may be observed to have soft and broken shells. This may not be an indicator of poor quality as the shell could be soft due to the process of moulting (shell shedding), which is common in the life cycle of a prawn. When cooked, the prawn meat may stick to the shell but other than that, there is no impact on prawn quality.
What are the characteristics of wild-caught sea white prawns (红脚虾)?
Characteristic | How it affects cooking | Specific to sea white (ang kar prawns) |
Thickness of shell | For dishes with sauce and where you are cooking the prawns whole with their shell on, thin-shelled prawns are good because the sauce permeates into the shell and infuses well with the taste of the prawn. Thin-shelled prawns also tend to be cooked faster, so you will have to be careful not to overcook them. | The shell of sea white (ang kar) prawns are soft and thin, which makes it best for stir-frying with sauce or for use in soup/ steamboat. |
Crunchiness of meat | Generally, crunchy prawns taste better when coated and deep-fried. However, the level of crunch preferred is subjective from person to person. | Sea white prawns are bouncy and crunchy (but less so than Tiger Prawns). |
Flavour of meat | The level of sweetness and savouriness differs distinctly across breeds and place of catch/ farming method. | Mildly sweet. This breed is popular as the mildly sweet taste is easily accepted by many. Simple poaching or drunken prawns are suitable. |
Cooking tips: As prawns cook really quickly, make sure not to overcook them or they will turn rubbery. Prawns are also highly sensitive to heat and you should only be thawing them in the chiller or under cold water.
If you find that your prawn meat is sticking to the shell after cooking, it is most likely overcooked. As a guide, small to medium sized shrimp with their shell on will take only 3-4 minutes to be cooked. If shell-off, you may look at this infographic as an easy guide. The prawn should remain curled in the shape of the alphabet "C".
You may get our sea white prawns and our handmade prawn paste on our online shop or at our retail outlets.
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With so many variations of fish names right now, it is not surprising that consumers these days get confused by what they are eating or what they are actually looking for. "Snow Cod" or 鳕鱼, a highly popular fish in Singapore, is not actually a cod, but a Patagonian toothfish whose name got changed to Chilean Seabass and eventually to Snow Cod in this part of the world. This confusion among white fish and different naming conventions across countries and continents has led to practice of using latin names on official import/ export documents to avoid confusion.
While there are many types of cod in the cod family, the Pacific Cod (latin name Gadus macrocephalus) is very popular due to its mild savoury flavour and chunky meat texture. Such a profile is usually popular in home kitchens and restaurants alike as it is difficult to go wrong and easy to accept by most palates. Its texture also makes it perfect for fish and chips.
Where is Pacific Cod from?
Pacific cod are found in the coastal North Pacific Ocean, from the Bering Sea to Southern California in the east and to the Sea of Japan in the west. Wild-caught Pacific cod is a smart seafood choice because it is sustainably managed and responsibly harvested in both Canada and the USA.
Given that Pacific Cod comes from cold waters, does that mean that its meat is oily like salmon?
Not all cold water fish store fats in their meat. Fish such as the cod stores fats in its liver (hence its use to make cod liver oil); unlike fatty fish like salmon, which stores its fats in muscle tissue.
What are the health benefits of Pacific Cod?
Pacific Cod is low in saturated fats while at the same time, is still a good source of omega-3. It is also high in Vitamin B12, Vitamin B6 and other essential minerals.
How do I cook Pacific Cod?
At Dishthefish, we sell our Pacific Cod in very convenient, frozen fillet forms. We have one option in the form of fish and chips, making it easy for you to just heat it up in the toaster at home. The other option we have is the skinless fillet portions, where each fish comes between 100-170g for easy portioning and fast cooking. This mild tasting fish tastes good even with simple steaming and baking with herbs.
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What is the key nutritional difference between the king salmon and other breeds?
Compared to other salmon and seafood species, the King salmon has some of the highest levels of omega-3 per serving. Salmon that spend more time in colder waters and undertake longer migrations up their birth rivers to spawn will have to accumulate more fat to store as energy to survive the journey. Generally, the longer, colder and faster-moving the river, the better the quality of the salmon. Our king salmon comes from the Skeena River, the second-longest river in British Columbia, Canada.
Nutritionally, the king salmon is a rich source of high-quality protein and contains vitamins A, B12 and D, as well as niacin and thiamine.
Why can't I get my wild king salmon all year round?
To ensure the sustainability of wild salmon stocks, fisheries are open only in certain weeks and the amount of allowed to be caught is determined from month to month.
What is the difference between the red King Salmon and the ivory King Salmon?
Salmon appear red due to the carotene (from shrimp, krill, etc.) in their diet. However, due to genetics, the ivory King possesses an enzyme that processes this carotene. Nutritionally, they're the same but taste-wise, the ivory King tends to be more buttery than the red Kings. Because of this, chefs are willing to pay a premium for this fish. The ivory King is also rare, with only about 1 in 20 Kings coming in as ivory.
What are the best ways to prepare my King Salmon?
King salmon's high fat content makes it very versatile and is great when baked or grilled. We especially love having salmon with a tangy accompaniment like lemon or salsa. Check out our King Salmon with Salsa recipe here.
What's so special about the King Salmon sold at Dishthefish?
We work very closely with our counterpart in Vancouver, British Columbia to ensure that the highest standards of sustainability and freshness are upheld. By flying our fish in regularly from Vancouver, we ensure that households like you get the same top quality fish as what we provide to premium restaurants. Get your king salmon from us here!
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An interesting fact about this fish is that it does not actually belong to the cod family at all. Its official name is sablefish, and they are native to deep-sea waters along the western coast of North America, Canada’s Vancouver Island, Japan and Alaska.
Where do we get our Gindara Sablefish from?
We get our fish from the Northwest coast of Vancouver Island, Canada. It is the only commercial scale sablefish farm in the world.
Gindara Sablefish mature in Kyuquot Sound without the use of antibiotics, hormones, or chemical treatments. Gindara Sablefish are cultured among the lowest population densities of any farmed animal, land or sea.
What are the benefits of eating Gindara Sablefish?
Gindara Sablefish (black cod) is a more sustainable alternative to the Chilean Seabass (snow cod), while still providing the same buttery taste and texture. It has high levels of omega-3 fatty acids, EPA and DHA and moderate levels of mercury, making it a good choice for both children and adults.
What makes Dishthefish's GIndara Sablefish so special?
We are the only ones selling fresh sustainably farmed GIndara Sablefish in Singapore that's air-flown in from Vancouver. As we are importing this directly in ourselves, we are able to get them at a great price for you. Moreover, as we are getting these fish fresh, we can cut them in ways that are most suited for your household's cooking/ eating styles. Taste the difference with us, order here.
What recipes can you recommend?
Besides the Miso Black Cod recipe mentioned above, we've also had customers who told us that they prefer enjoying this fish without strong sauces as it detracts them away from the natural flavours of this fish. If you'd like it au natural, you could do a simple sauté in butter. An adventurous customer of ours even deep-fried the black cod's head for a Singapore-style fish head bee hoon dish.
Photo: Abigail Ee
The high fat content in this fish makes it a very forgiving fish as the fat acts as a buffer, so don't be afraid of experimenting!
Try our DishTheFish's Blackcod now.
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Perhaps it is this same reason behind how fish balls were first made for Emperor Qin Shi Huang that it became popular with parents here in Singapore. Fish balls are so much less intimidating — no need to fear for bones, plus it has a nice bouncy texture that kids love.
However, with the industrialisation of our food industry and the pressure to keep food costs low, some factory-made fish balls have resorted to adding higher proportions of flour and unnatural additives, with some even using inferior quality seafood or fish.
If you'd like to ensure that your family eats pure fish balls, you might be better off making them on your own, or by getting our 100% pure fish paste.
If you'd like to make them on your own, here's a simple infographic to get you started!
Many people think that it's necessary to add starch and MSG to the fish to make the fish balls bouncy and for the fish to stick together. It's actually not necessary and pure hard work throwing the minced fish repeatedly is sufficient. The concept behind throwing the fish meat vigorously is similar to the concept of kneading bread dough. Just like how gluten strands are tangled during the kneading process, protein strands in the fish is tangled and air is forced out during the throwing process. Throwing the meat vigorously 50 times is a good guide to getting the springy texture. At this point, the paste should feel very smooth, without any bumps. When pressed, the paste should be firm and not mashy. Repeat the throwing process if you until you get that smooth, glue-like texture. While all fish when mashed can be shaped into balls, it is important to use fresh fish with good "gel-forming" abilities if you want the balls to form together well and be bouncy. In Singapore, it is common to use Spotted Spanish Mackerel (马鲛鱼) and Yellowtail (黄尾鱼) to make fish paste for those reasons.
(Special credits to Audra for the featured image of homemade fishballs using yellowtail fish.)
]]>From a nutritional point of view, both types of salmon are good sources of Omega-3, protein, vitamins and calcium. However, there are variations in nutrition density across breeds and between farmed and wild. Studies have shown that wild salmon contain higher levels of Vitamin D than farmed salmon. Omega-3 content will vary as well as this depends very much on the diet and living conditions of this fish. Generally speaking, salmon that have more fat will also have more omega-3 fatty acids, which constitute part of any fish's fat content.
Another key difference between farmed and wild salmon is the difference in environment. Out in the wild, there is no human intervention and control, whereas in a farmed environment, feed, water quality and content, living conditions, etc., are all controlled. Wild salmon derive their food from natural sources such as krill and plankton, while farmed salmon have to get their food and nutrition from synthetic pellets. This, in turn, affects the colour and taste profile of the fish.
Practical considerations play a major part too. Salmon farming is now a major industry worldwide and competition has brought prices down significantly. On the other hand, wild salmon supplies are unpredictable and rise and fall from year to year, causing prices to be generally more expensive. Wild salmon are usually flash frozen on boat to ensure continuous supply all year round.
Is wild sockeye salmon sustainable?
Our current stock of sockeye are from British Columbia (BC), and has been certified sustainable by the Marine Stewardship Council. BC commercial fishermen use selective harvesting techniques which, in conjunction with close monitoring of run size and catches, allow for optimum escapement levels (the number of salmon returning to spawn).
What's the difference between Sockeye and other salmon breeds?
Most wild-caught salmon are Pacific Salmon while most farmed salmon are Atlantic Salmon. The farmed salmon in Singapore are mainly Atlantic Salmon farmed from Norway or Chile. Wild populations of Atlantic salmon are generally at very low levels, making it difficult for commercial harvest.
Sockeye salmon is one of the five major Pacific Salmon breeds. It is favoured for its rich, intense flavour that surpasses the king salmon. Its fat levels are also only second to the king salmon. The beautiful red hue of sockeye also makes it eye-catching and popular to serve on the dinner table.
What are the unique benefits of eating wild Sockeye Salmon?
Besides the nutritional benefits stated above, Sockeye Salmon stands out with the highest concentration of astaxanthin among all the breeds of Pacific salmon. Astaxanthin is a potent antioxidant and anti-inflammatory compound that has been proven to bring about a wide range of benefits.
What are the best ways to prepare my wild Sockeye Salmon?
Sockeye Salmon's firm texture with tight flakes makes it a suitable candidate for grilling and baking. However, given that it's fillets are generally thinner that the usual Atlantic salmon, we recommend caution not to over-cook the fish so that it does not turn out too dry or hard.
What's so special about the Sockeye Salmon sold at Dishthefish?
We are a dedicated seafood specialist who takes pride in the quality and variety of our seafood. As such, we only work with trusted suppliers to bring you the best quality seafood at reasonable prices. Very very few people can get hold of fresh wild sockeye salmon stocks but our good friends in British Columbia, Canada have helped make this happen for us. Purchase our fresh and frozen sockeye salmon online or via our shops at Jalan Riang and TIong Bahru Market.
]]>Omega-3 fatty acids comprise of alpha-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Omega-3 fatty acids are considered essential fatty acids that are necessary for human health; but as the body can’t make them, it is essential to get these fatty acids through our food. While ALA can be obtained from plants, DHA and EPA are most needed by our bodies and are found in fish.
What are the benefits of Omega-3 fatty acids?
Broadly, the strongest known benefits of Omega-3 fatty acids is the role it plays in reducing the risk of heart disease and in the development of the brain. In fact, benefits to the brain go beyond cognitive function to include mental health benefits. Countries with the highest intake of fish in their diets are correlated with the lowest rates of depression among citizens. Omega-3 fatty acids also reduce inflammation in the body, and is hence beneficial for medical conditions related to inflammation. This includes arthiritis and skin conditions like eczema.
What should I eat to get more Omega-3 fatty acids?
It should be comforting to know that all fish contain DHA and EPA but they are the most concentrated in oily fish. Most literature on Omega-3 on the internet is written in USA and Europe and therefore commonly mention oily fish that are found in those parts of the world. This includes salmon, trout and black cod. But did you know that in Asia, we can also add fish like yellow croaker, Spanish Mackerel, hamachi and Chinese pomfret to the list? Check out our complete collection here.
I still find it tedious to eat fish. Should I go for omega-3 supplements instead?
Insufficient research has been done to show that Omega-3 supplements can deliver the same actual promised benefits. Most of the data on the benefits of omega-3s came from studies that looked at consumption of fish, not fish oil supplements. One concern is that over-the-counter supplements may not deliver the fish oil dosage promised on the label.
Should I be concerned about the exposure to contaminants and mercury when consuming more fish?
Many of the world health authorities have issued statements saying that the benefits of eating more fish far outweighs the outcome of not consuming fish at all. A general guideline to minimize the risks of exposure to mercury and contaminants is to consume a variety of fish and avoid excessive consumption of predatory fish.
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Why is the Chinese Pomfret more expensive than other types of pomfrets?
It is deemed to be the best tasting pomfret, with its soft texture and naturally sweet taste. This is a must have on all Teochew dining tables, especially during their "jiak dok" events. This fish is practically synonymous with Teochew fare and that is probably why the only accepted way to eat this fish is with the Teochew steam or a Teochew steamboat.
How do I identify a Chinese Pomfret?
All pomfrets are flat with similar shapes. It is most difficult to distinguish between the Chinese Pomfret and the White Pomfret but the easiest way to tell them apart is via the broadness and shape at the head and width from fin to fin (see graphics below for a shape comparison). There are usually slightly darker pink/ greyish colouration on the Chinese Pomfret as well.
What are the benefits of eating Chinese Pomfret?
Chinese Pomfrets are high in Omega-3 polyunsaturated fatty acids, which helps to reduce cholesterol and the risk of heart diseases. Chinese Pomfrets also contain the minerals iron and magnesium. Iron is needed for healthy red blood cell formation and because of this, new mothers and people who have just undergone surgery are encouraged to consume this fish. Magnesium helps to maintain healthy enzyme activity. Chinese pomfret is also high in Vitamin B3, B12 and Vitamin D. It is also relatively low in mercury.
What's so special about the Chinese Pomfret sold at Dishthefish?
Our founder (like many in the fish industry here in Singapore) grew up in a very traditional Teochew family and takes great pride in securing and selling this fish. We get our Chinese Pomfret wild caught from the Surabaya (泗水) region, which is known to have the best quality and sweetest Chinese Pomfret. We work with our suppliers to ensure a consistent supply of this fish even during Chinese New Year when there is very high demand for this fish. Have your Chinese Pomfret cleaned and delivered to your house by ordering on our site here.
]]>- 这是海的吗? (Is this from the sea?)
- 这是养的还是野抓的? (Is this farmed or wild-caught?)
The answer you will get to the first question is usually yes, it is from the sea; because most of the seafood consumed/ favoured by Singaporeans are from the sea. It is also very common for seafood to be farmed in the sea these days.
For the second question, if the answer "farmed" turns you off, ask yourself why. If the answer is that you are concerned about what the fish eats, if the fish has been injected with hormones/ chemicals/ antibiotics, why don't you ask those questions instead? Below, we provide a short list of questions to ask the next time you shop for fish to eat cleaner and better.
If the fish is farmed:
1. When farmed, how is the spread of disease prevented?
We would prefer fishes that go through vaccination/ seclusion so that we do not expose ourselves to too much antibiotics.
2. Are there unhealthy chemicals added to make the fish look better?
Say no to fishes where formalin and other unnatural additives have been added.
3. Does the farm abide by any good farming practices?
There are many different types of farming certifications globally. In Singapore, the “Good Aquaculture Practice for Fish Farming” mark is an official mark to be put only on food fish produced by certified fish farms. Read more here.
At Dishthefish, we are very selective about the suppliers that we work with. Over the upcoming months, you will see us featuring our suppliers and telling their stories. Stay tuned!
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Over here, we address some of the common questions about these threadfin.
Why are the Balai Indian Threadfin (Balai Ngor) more expensive than the other types of threadfin?
The meat of the Balai Ngor is commonly believed to be more tender and sweet than the other types of threadfin.
How do I identify a wild Balai Indian Threadfin?
It's actually very easy to do so! Just count the number of threads under its head. The Balai Indian Threadfin should have 5 threads. It should have some form of pinkish/ golden hue on its skin but this is sometimes hard to tell when the fish has been de-scaled.
What is the best way to cook Balai Ngor?
It's best eaten steamed, in soup or in porridge. We don't recommend frying this fish as its meat is very fine and flaky and may come apart easily when frying.
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Scallops are very popular as they are great sources of low fat protein and omega-3 fatty acids. Scallops can be cooked easily in various ways including grilled, pan seared, baked, or fried. As shellfish quality deteriorates quickly, it is common for scallops to be chemically treated to keep prices low.
Frozen scallops (as well as many other frozen seafoods) are treated with phosphates to reduce drip loss during the thawing process. When foods with high amounts of water are frozen slowly, they may experience a loss of fluid, called drip, upon thawing. This drip loss causes dehydration and nutrient loss in frozen food products. These phosphates are generally recognized as safe food additives, and when used in moderation, helps to bind the natural moisture in seafood through the freezing and thawing process. As useful as phosphates are with frozen seafood, they are subject to abuse. A little bit of phosphate is essential to keep the natural moisture in seafood, but too much can cause the seafood to soak up additional water, and hence increasing its weight and size.
On the other hand, chemical-free scallops, also called "dry packed" scallops, are scallops that have not been chemically treated or plumped up with water. It is a different process packing these type of scallops. They have to be harvested, immediately shucked and flash frozen to capture their quality and to minimise any breaking down of flesh. This is much more tedious but you know for sure that you are paying for scallop and not water or chemicals.
Warning signs that your scallops have been soaked in too much phosphate are when: 1. Color is too white or bleached looking. 2. Scallops are sitting in an excess of milky liquid. In contrast, if you look at the picture of our scallops below, you'd find that they're of a very natural brown colour.
When you get down to cooking the scallops, dry scallops caramelize naturally and easily to a golden brown color that is very attractive when serving. If you find that your scallops tend to overcook instead of caramelising, high chances are that you're cooking "wet" scallops because the liquid coming out of the scallop is preventing the scallops from browning. Another tip for getting that nice brown on your scallop is by using the butter basting technique. Sear the scallops in hot oil on one side and add butter to the skillet after flipping them. Then, continuously ladle the foaming butter over the scallops so that the butter can brown the scallops without burning them (butter contains milk proteins and sugars that brown rapidly when heated). Watch this video for a very comprehensive recipe on how to get them right!
At Dishthefish, we are mindful of what we sell so that you may only consume what's good for you. We only sell chemical-free, dry packed scallops. These are safe for sashimi and baby consumption. Try some today! You may purchase them online here or at our retail shops.
Cover image courtesy of Jun Seita on Flickr.
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