Freshness is our number one concern.
Our Kukup farms, processes and delivers its premium Red Snapper right here in Pontian. To ensure freshness, we harvest our fish and vacuum-packed within hours of processing.
There are no long distribution chains to compromise the freshness and flavour of our fish.
We sell the best-tasting Red Snapper available. That’s a bold claim, but after one taste we’re pretty sure you’ll agree.
You’ll find our premium Red Snapper fillets and steaks to be mildly sweet and incredibly clean tasting. Thanks to the pristine ocean waters in which we farm our Red Snapper , our products have no muddy or “fishy” taste.
We feed this fish to our families, so we’re kinda fanatical about the quality of the water in and around our farm. We purposefully located our ocean enclosures in strong currents which keep clean, oxygen-rich waters flowing through them.
In addition to our clean waters, you can rest assured that we do not use any hormones or antibiotics to encourage the growth of our Red Snapper . We believe that the best way to grow robust, healthy fish is to simply feed them high-quality food and let them swim in a clean, natural environment.
Our Red Snapper eat nothing but top-quality fishmeal food, basically we feed our fish with small fries, which has little or no wet market value, caught from our Pontian shore.That means fish that are tasty and naturally high in heart-healthy and brain-boosting omega-3 and omega-6 fatty acids.
With The Fish Club, there is no slopping through the wet market to buy fish.
There’s no more lugging dripping bags of not-so-fresh fish home from supermarket. And you no longer need to worry about the fish in the sweltering boot of your car as you drive home.
Let us take care of everything. Premium fish, super fresh, delivered ice-chilled to your doorstep.
How To Make: Pan-Seared Grouper with Balsamic Brown Butter Sauce
- 4 (4- to 6-oz.) fresh grouper fillets
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced shallot
- 1 teaspoon fresh lemon juice
Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
Bake at 425° for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter.
Wipe skillet clean. Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown. Pour butter into a small bowl. Whisk in vinegar, shallot, and lemon juice. Season with salt and pepper.
SEARING IS BEST FOR: Nearly any type of fish, but is easiest with firm fillets that are at least 1 1/2 inches thick, such as grouper, halibut, sea bass, and striped bass.
EXPERT ADVICE: Make sure the pan is hot before adding fish. Press very lightly with a spatula while cooking for even searing.
Also Try: Grouper Parmesan