Fresh
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.
Flavourful
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.
Safe
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.
Healthy
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.
Convenient
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: Roasted Whole Red Snapper
Ingredients
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ASIAN INGREDIENTS
- One whole 3-pound red snapper, cleaned and scaled
- 1/4 cup chopped cilantro
- 2 tablespoons minced fresh ginger
- 2 scallions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Asian sesame oil
- 1 tablespoon canola oil, plus more for rubbing
MEDITERRANEAN INGREDIENTS
- 1/4 cup finely chopped parsley
- 2 tablespoons salted capers, rinsed and finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1 tablespoon canola oil, plus more for rubbing
CARIBBEAN INGREDIENTS
- 2 tablespoons minced fresh ginger
- 1 garlic clove, minced
- 1 serrano chile, seeded and minced
- 1 teaspoon chopped thyme
- 1/8 teaspoon ground allspice
- 1 tablespoon canola oil, plus more for rubbing
Steps
Pick your favorite flavor combination (Asian, Mediterranean or Caribbean, at left).
Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil.
Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.
Also Try: Steamed Red Snapper
Sources:
https://www.foodandwine.com/recipes/roasted-whole-red-snapper
