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GREY GROUPER

Hearty and meaty — well-suited for slow-cooked dishes or thick-cut steaks.
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Grouper Fish

Thick-fleshed and meaty, ideal for fillets, grilling, or export-quality cuts.
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Indian Salmon

Noted for its rich taste and soft flesh — a favorite for curries and fries.
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JTB (Japanese Threadfin Bream)

Small, beautifully striped fish often used in Asian cuisine — light, tasty, and perfect for frying.
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King Fish

A premium, meaty fish with a clean taste — ideal for grilling or pan-searing.
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Lady Fish

Soft, bony fish with a light taste — often used in cutlets or fried whole.
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Milk Fish

Mild and slightly oily — great for grilling or traditional coastal dishes.
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Mud Crabs

Large, meaty crabs with rich flavor — prized for their claws and soft texture.
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Mural

A freshwater predator fish prized for its firm texture and mild, sweet flavor — ideal for curries and frying.
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Ora (Surgeon Fish)

Known for its distinctive tail spine — mild taste, often pan-fried or curried.
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Otti (Rabbit Fish)

Mildly sweet and tender — often served whole, great for light meals.
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Parrot Fish

Colorful and lean — best enjoyed fried, offering a slightly sweet flavor.
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