In this category, the focus is Hai Sia's technical finesse. Depending on the requirements of different chefs and their establishments, regardless a portion cut of 20g or 120g, Hai Sia can help to process accordingly. Hand-cut in Singapore and closely monitored by an experienced team of craftsmen, we want to provide value by bringing our customers greater assurance and convenience through our highly-customisable and meticulous processing services.
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For enquiries on our fresh and frozen seafood (processing options, pricing and sizes), please do not hesitate to reach out to us at order@haisia.com.sg or 6264 3159. You can also purchase seafood from us here.
Fish HeadsFresh fish heads make for versatile cooking options. Increasingly, more chefs are using Red Snapper head to make curry fish head. The Threadfin head is a prime candidate used to make fish stock. The Salmon head is often grilled. Whichever the option, the utility of odds and ends (fish heads, bones and tails) forms a circular economy, and seeks to maximise the yield of a single fish.
Fish BonesA humble product, fresh fish bones are essential for a sweet and flavourful fish stock. Different types of fish bones will produce soup of different viscosity. In this photo, these are bones of fresh Black Grouper, Red Grouper, Red Snapper and Seabass.
Fish TailsJust like fish heads, fish tails are well-loved by chefs, especially in Chinese cooking. For example, fresh Threadfin tail is a delicacy in Teochew cuisine, prized for its incredibly smooth texture. Did you know that the Threadfin, especially its bones, is often used for confinement meals to make soups because it helps mothers to produce more milk during breastfeeding?
Fish SkinsFollowing the salted egg yolk fish skin hype, people are acquainted with fish skin more than ever. Usually deep fried and seasoned, it is a convenient and tasty snack that is enjoyed by the young and old. Dehydrated fish skin has also been increasingly served as pet food because of its chewiness and nutritional value, and animals are largely fond of the scent of fish skins, especially that of the Salmon.
Fish Skins (Dehydrated)The use of fish skins has been increasingly popular and commercialised, especially after many success stories of making snacks out of fish skins. Given that fish skins are nutritious, and come with a natural chewiness, they are often fed as treats for pets. Some commonly used fish skins are from the Salmon, Seabass and Toman.
Cut CubeThis is fish processed in a cubic form. The biggest advantage of having seafood cut in cubes is that upon cooking, especially over a long period of time, it does not break easily.
Cut SteakIn the comfort of our own homes, particularly reminiscent of our grandmas' cooking, Batang or the Spanish Mackerel, is often fried as a cut steak. Cut steak is easily identified by cutting around the bone in the middle. It is also handy training for young children who are starting to eat fish independently.
FilletSlabs of fish fillets are always the most alluring. Hand in hand with filleting, we also provide pin-boning service, especially for the Salmon and Trout.
Portion CutPortioning a fillet into smaller and more precise portions makes food preparation more convenient and leads to less waste. Here, you see various fish being portion cut at 125g per piece. We are able to customise the angle of the cut as well as the average weight per piece based on individual specifications.
SliceFish slices are ubiquitous in Singapore, especially for fish soups. It takes experience and precision to ensure each fish slice is evenly cut for easy cooking.
Long StripsHere, we present a Stingray strip, a common sight especially amongst the wide array of dishes in Nasi Padang. A long strip allows for the meat to peel off effortlessly on both sides along the central bone.
Cut RingEither flash cooked or simmered over low heat, squid rings are perfect to ensure each piece is evenly cooked.
Prawn Heads & ShellsWhile crunch and taste form the hallmark of a good prawn, we should also celebrate fresh prawn heads and shells. In Chinese cooking, prawn heads and shells are fried first before being used to make thick, flavorful broths and soups.
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