Malaysian Fishes

Eat Fresh Fishes From Malaysian Shores

The Best Fish is Fish You Catch Yourself!!

Some Fishes are Not Locally Caught

Fishes Sold at the Coast May Not be Local Fishes

Flash Freezer

Seafood has high moisture content, low in fat and its muscle fibers are thick and short.

Contains various types of enzymes that may decompose the muscles quickly.

Likely to be attached with water bacteria and so becomes easily perishable. Therefore, it must be preserved by shattered ice or fast freezing methods immediately after catch.

Must be kept at low temperatures during transportation and sales, and prior to being consumed, so as to keep it hygienic and safe. 

Thawing Seafood

To maintain the quality of frozen seafood, it is best to defrost it in the refrigerator overnight. Whenever possible, avoid thawing seafood at room temperature or by placing it in warm water. Slow thawing will help retain moisture, flavor and nutrients. Figure a thawing time of 18 to 24 hours for a one-pound package.

Of course, it is not always possible to thaw seafood overnight. If you're in a hurry, you can thaw frozen fish and shellfish under cold running water. Seal the seafood in a plastic bag and place in a large bowl. Position the bowl and seafood under the faucet and adjust the faucet so that a steady stream of water circulates and spills out of the bowl. A one-pound package will take 30 to 60 minutes to thaw.