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Looking for the best deal on the highest quality seafood? Fish Club isn’t a middle man. We are the supplier and our very own boats spend more time at the sea than at the dock.
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Fish Club Origins' Norwegian Atlantic Cod (Baby Cut)
Vendor:Regular price RM44.90Regular priceUnit price perRM49.90Sale price RM44.90Sale -
Fish Club Origins’ Antibiotic-Free Norwegian Rainbow Trout (Baby Cut)
Vendor:Regular price RM45.90Regular priceUnit price perRM44.90Sale price RM45.90Sold out -
Fish Club Origins' Wild Caught Seasonal Fish (Baby Cut) (200g)
Vendor:Regular price RM31.90Regular priceUnit price perRM31.90Sale price RM31.90Sale -
King Prawns (Pontian Wild) / 红脚大虾(笨珍野生)- 300g
Vendor:Regular price RM23.90Regular priceUnit price perRM38.50Sale price RM23.90Sale -
Fish Club Origins' Sea Farmed Seasonal Fish (Baby Cut) (200g)
Vendor:Regular price RM14.90Regular priceUnit price perRM16.40Sale price RM14.90Sale -
Fish Club Origins' Antibiotic-Free Norwegian Rainbow Trout
Vendor:Regular price RM79.90Regular priceUnit price perSold out -
Chinese Pomfret (Pontian Wild) / 斗鲳(笨珍野生)
Vendor:Regular price RM37.90Regular priceUnit price perSale -
Norwegian Rainbow Trout Fillet / 挪威三文鱼厚片
Vendor:Regular price RM32.50Regular priceUnit price perRM55.90Sale price RM32.50Sold out -
White Pomfret (Pontian Wild) / 白鲳(笨珍野生)
Vendor:Regular price RM36.90Regular priceUnit price perSale -
Fish Club Origins' Easy Yummy Seasonal Fish (Baby Mince) (300g)
Vendor:Regular price RM46.90Regular priceUnit price perRM43.90Sale price RM46.90Sale -
Black Pomfret (Pontian Wild) / 黑鲳(笨珍野生)
Vendor:Regular price RM19.90Regular priceUnit price perRM27.50Sale price RM19.90Sale -
Fourfinger Threadfin (Pontian Wild) / 白午(笨珍野生)
Vendor:Regular price RM20.90Regular priceUnit price perSale -
Shrimp Paste / 虾滑 - 150g
Vendor:Regular price RM9.90Regular priceUnit price per -
Chilean Sea Bass Fish Steak / 智利银鳕鱼段
Vendor:Regular price RM47.90Regular priceUnit price per -
Chilean Atlantic Salmon Fillet / 智利大西洋三文鱼厚片
Vendor:Regular price RM57.50Regular priceUnit price per -
Peeled White Shrimps (Pontian Wild) / 白虾肉(笨珍野生)- 200g
Vendor:Regular price RM17.90Regular priceUnit price per -
Short Neck Clam / 花蛤 (啦啦) / Lala - 500g
Vendor:Regular price RM7.90Regular priceUnit price per -
Norwegian Rainbow Trout (Half Fish) / 挪威三文鱼(半条)
Vendor:Regular price RM138.90Regular priceUnit price perSale -
Squid Ring / 苏东圈 / Sotong Ring
Vendor:Regular price RM12.80Regular priceUnit price per -
Red Snapper (Kukup Farmed) / 红鱼(龟咯海养)
Vendor:Regular price RM56.90Regular priceUnit price per -
Wild Sea Cucumber / 野生海参 - 300g
Vendor:Regular price RM34.50Regular priceUnit price per -
Norwegian Mackerel Fillet (Saba) / 鲭鱼厚片
Vendor:Regular price RM14.80Regular priceUnit price per -
Barramundi (Kukup Farmed) Slices / 金目鲈(龟咯海养)薄片 - 200g
Vendor:Regular price RM26.50Regular priceUnit price per -
Pompano (Kukup Farmed) / 金鲳(龟咯海养)
Vendor:Regular price RM19.90Regular priceUnit price per
Seafood Handling and Storage
Store Seafood Properly
How long your fresh seafood will last depends on the condition of the product when you purchased it (See selecting seafood) and on how well you take care of it. When storing fresh seafood, keep it in the coldest part of the refrigerator. Use a thermometer to make sure your home refrigerators is operating at 40°F or lower. Fish will lose quality and deteriorate rapidly with higher storage temperature – so use ice when you can. Always purchase seafood last during your shopping trip, and bring a cooler to transport it home.
Frozen seafood should be kept frozen, and it is a good idea to date packages of frozen seafood so you can use the older seafood first. For best quality remember the FIFO concept – First In, First Out. Frozen seafood must be thawed properly. It’s best to thaw frozen seafood in the refrigerator overnight. Other thawing methods include: immersing frozen seafood in cold water for a short time in a sealed plastic bag, or microwaving on a defrost setting until the fish is pliable but still icy. Be careful not to overheat the seafood in the microwave or you will start the cooking process.
Handle and Prepare Seafood Properly
All foods, including seafood, must be handled and prepared in a clean area to avoid cross-contamination. Always remember to keep your hands, preparation area and utensils clean. Never let raw seafood come in contact with already cooked or ready-to-eat foods (e.g. salads, fruit, smoked fish). Whether you are storing fresh fish or thawing frozen fish in your refrigerator, make sure that the juices from raw seafood do not drip onto food that has already been cooked or food that will not be cooked.
Marinades are great for seafood but should not be saved and used as a sauce unless the marinade has been cooked to a temperature of at least 165°F to eliminate microorganisms from the raw fish. Always marinate in the refrigerator in a glass or plastic container.
Never serve cooked seafood on a plate that held the raw product without proper cleaning. Store leftovers, properly wrapped, in the refrigerator within 2 hours. Bacteria will grow rapidly in the temperature “Danger Zone” of 40-140°F so keep hot food above 140°F and cold food below 40°F.
Cook Seafood Properly
To avoid foodborne illness, it is necessary to cook seafood to an internal temperature of 145°F for 15 seconds until the flesh is opaque and flaky. Use a food thermometer to check the internal temperature in the thickest part to make sure that it is fully cooked without overcooking. When fully cooked, scallops and shrimp will turn firm and opaque. Shellfish like clams, mussels, oysters will become plump and opaque and their shells will open. Lobster and crab shells will turn bright red with a pearly-opaque flesh. For specific recommendations on cooking parameters for different seafood products, go to the websites listed below.
Other Seafood Safety Tips
It is always best to cook seafood thoroughly to minimize the risk of foodborne illness. Healthy individuals may choose to eat raw or partially cooked seafood, but young children, females who are pregnant or nursing, immuno-compromised individuals, and older adults should avoid eating raw or partially cooked seafood.
If you have an allergy to one or more types of finfish, shellfish (clams, oysters) or crustaceans (shrimp, lobsters, crab) read food labels carefully and do not eat items you are allergic to.
Simple Seafood Dinner Ideas
Sauces, Preparation Methods, and Ingredients Make All the Difference