Red-Spotted Grouper

Red-spotted Grouper is also known as 红斑(hong ban) in Chinese.
They are commonly found in rocky marine waters (sea or ocean)
The market price is around $18-$24/kg.

The red-spotted grouper is the fish at the top red hand corner.

They have a stout body and a large mouth. They do not have many teeth on the edges of their jaws but have large tooth plates to crush their food. Their mouth and gills are very powerful, which can suck their prey from a distance.

Their meat is firm with heavy flakes but still remains moist even after cooking, with a mild flavour it can be use to cook an Indonesian & South Indian fusion dish: Red Grouper Curry (Gulai Kerapu)

image by, Ramzy Muliawan @ wikimedia.org

The fish is being browned on both sides and aromatic spices and herbs are added like turmeric, galangal and green chilies.
Cocnut milk and stock will be then added with assam to finish off the dish.

Small Shark

Small Shark which is known as 小鲨鱼 (xiao sha yu) in Chinese.
They are usually found in the deep oceans and seas and are usually quite large in size.
They generally do not live in freshwater.
The market only sell smaller scale of sharks around 35-40cm long and the market price is around $11/kg.

Sharks have a covering of dermal denticles to protect itself from any damage and also several sets of replaceable teeth.
They are easily identified by the fins at the back of the shark.
They have 5-7 gills slits to help them in breathing.
It depends on the species for it's size and weight, and it varies differently.

The texture of shark is rather tough, the fins of the shark that is usually used for a very classic Chinese dish- Shark Fin's Soup are virtually tasteless but value for the texture.
But the meat of the shark s said to taste like chicken.
One example is a Teochew cold dish: Jellied Shark Meat (鲨鱼冻）- sha yu dong.

image by, http://www.212teochewcuisine.com/menu

It is usually eaten chilled as an appetizer.

Ribbon Fish

Ribbon Fish also known as 带鱼 (dai yu) in Chinese.
It is a salt water fish and in the deep waters of the Mediterranean waters.
They belong to the temperate plegic species that breed between June and October.
The market price is about $10.90/kg.

They have a long tape-like body, with a small head. Their fins and especially the membrane connecting it are very delicate and brittle.
They are rarely seen alive as they live in the deep water.

Due to it's delicate texture, fresh taste and less fish bones.
It is usually used to prepare a Shanghai home-cook dish: Braised Ribbon Fish (红烧带鱼) - hong shao dai yu

image by, Kenneth Goh @ https://kwgls.wordpress.com

 

The fish is first coated with a layer of rice flour and pan-fry till golden brown.
Then it will be braised with black vinegar, dark soy sauce, pepper, ginger and some garlic till the desired texture and flavour.

 

Yellowtail

Yellowtail also known as 黄尾鱼 (huang wei yu) in Chinese.

It is a salt water reef fish native to the western Atlantic Ocean including the Gulf of Mexico and the Caribbean Sea.

They can be identified by their greenish-yellow stripe which runs along the length of the body as well as the tail which is where the name "Yellowtail" comes from.

It has slightly sweet, white, fine and flaky flesh which is good to eat. Also, it has a very oily texture, however it is a very delicate and nutritious fish.

Commonly Used in Chinese Steamed Yellowtail 

Tuna

 

Tuna which is also known as 金枪鱼- (Jin qiang yu ) in Chinese.

Tunas are relatively large fish that live in the sea/ ocean.

They are a sub-grouping of the mackerel family.

The market price is around $5.90-$7.90/kg

 

Used in Seared Tuna 

w/ Spring Onions and Chilli

Sea Bream

Sea Bream also known as 红鲷鱼 (hong diao yu) in Chinese.

It is a salt water fish found around the coastal waters of New Zealand, Australia, China, and Japan.

Saltwater Fish
Pricing: $12.90-$14.90/kg

Commonly Used in Steamed Sea Bream 

w/ Chilli & Spring Onions

Pomfret

Pomfret also known as 鲳鱼(chang yu) in Chinese
It is a salt water fish found in the Atlantic, Indian and Pacific Oceans.
It is an important fish source in South East Asia.

The market price is about $18- $20/kg

They are easily identified as they have a flat, oval body structure, which has fins on the top and bottom of the fish. There are many species of the pomfret, one of it is the black pomfret which are bigger and larger as compared to white promfret.

 

It has a delicate light fish taste with an amazing texture, thus it is good for steaming to retain it's natural flavour & texture.

Thus, it is commonly being prepared in Teochew-style Steamed Pomfret.

 

Sea Bass

Sea Bass also known as  金目鲈(jin mu lu) in Chinese. 

Saltwater Fish
Pricing: $11.90-$14.90/kg

Used in Steamed Thai-Style Sea Bass