Our Produce

Farmed in Singapore, all fishes are naturally grown, without any growth enhancements.

The Freshest. Locally Grown and harvest

We provide fresh, safe & sustainable fish to the local market. Hotels, restaurant, you name it, We can supply you with the freshest seafood that you required, free feel to contact us for any inquiry.

For all our fishes, we can curate it to you preference.

Styles : Whole, cleaned and gutted, butterfly cut (For Seabass & Red Snapper Only), fillet, portion cut, fresh or frozen)

Zero growth enhancements

Naturally Grown

Fresh & Healthy

Right at your shores

100% Organic

Fishes are given space to swim in the ocean with the tides and current

Red_Snapper

01. Red Snapper

Scientific Name: Lutjanus eryhropterus

Fries Origin: Singapore & Malaysia

Red Snapper is a genus of the snapper family and has red skin with pinkish tinge meat with a firm texture and nutty and mildly sweet flavour. They can be grilled, baked and pan-fried to suit your recipes and is a good source of Vitamins B6 and 12, D & E, as well as minerals like Magnesium and Selenium.

02. Barramundi (SeaWater Sea Bass)

Scientific Name : Lates Calcarifer

Origin: Singapore & Indonesia

The Barramundi is commonly known locally as the Asian sea bass and Jin Mu Ru (金目鲈). It is a premium white fish with a sweet, buttery, delicate, and moist flavour profile that has been compared to red snapper, dover sole, and other premium white fishes. This fish is high in Omega-3 content, and low in fat. It is thus healthy, versatile, and a popular choice in Western, Chinese and Japanese cuisine!

03. Grey Mullet

Scientific Name: Mugil Cephalus (also known as Wū yú 乌鱼)

Origin: Taiwan

Our Grey Mullet is farmed in Singapore, off the coast of Lim Chu Kang. The Grey Mullet has grey meat with a medium to firm texture and has a rich, distinctive favour with meat that is succulent and flakes easily after cooking. It can be prepared in many ways ranging from steaming, grilling and pan-frying.

The Grey Mullet is an oil-rich fish that is high in Omega 3 fatty acids and vitamins B6 Niacin, as well as Selenium.

04. Milk Fish

Scientific Name : Chanos chano

Fries Origin: Indonesia

The milkfish is known as Bangus in the Philippines and is their National fish. It is an inexpensive fish and is mostly grilled or pan-fried and has firm and mildly sweet flesh. In Taiwan, having milkfish (also known as 虱目魚 in Mandarin) for their meals is a daily affair. Their love for milkfish has spawned dishes such as milkfish porridge and snacks.

The Milkfish is rich in Vitamins B6 and 12, Niacin, Phosphorus and Selenium. Similar to other oily fish e.g. sardines and salmon, milkfish is also rich in omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) – “nutrients” for the brain. Always choose The Fish Farmer Milk Fish that have lustrous skin and firm flesh to the touch.

05. Golden Pomfret

Scientific Name : Trachinotus Blochii

Fries Origin: Taiwan & China

A fish with tiny scales and firm sweet flesh, the Golden Pomfret can be prepared in many ways, such as steaming, grilling and pan-frying. A popular local example is the Teochew-style Steamed Pomfret. The complex flavour of this local dish goes very well with our Golden Pomfret.

This fish is low in sodium and high in omega 3 fatty acids, Vitamins B12 and D, as well as minerals such as Selenium, Potassium and Phosphorus.

06. Pearl Grouper

Scientific Name: Epinephelinae

Fries Origin: Singapore & Malaysia

Pearl Grouper is also commonly known as hybrid grouper (龙虎班, Long Hu Ban)

The Pearl Grouper is a cross between a male Giant Grouper and a female Tiger Grouper.

It is a highly valued seafood dish for many Singaporeans due to its firm and tender flesh

07. Japanese Sea Perch

Scientific Name: Lateolabrax Japonicus

Fries Origin: Taiwan

The SeaPerch is a silver/golden colour fish and has a delicate flavour with a medium texture. The flesh is white, lean, moist and flaky, making it suitable for most Chinese style steam fish.

Fish farming is similar to growing trees. We can’t keep cutting down trees; we have to replant trees to sustain the forest. Similarly, we can’t keep catching fish; we have to farm fish to sustain our oceans.

Malcolm Ong