Basa Fillet - Semi Trimmed - Premium
Gross Weight: 500 gms
Net Weight: 450 gms
The Net Weight of the product is after cleaning and After wastage. We charge only for Net Weight
The product is processed with state of the art cold chain technology to maintain the highest quality and standards.
Also known as: Shingala, Vietnamese Cobbler, Pungus (Andhra Pradesh), Catfish
Scientific Name: Pangasius Bocourti
Similar to: Murrel, Maral, Catfish, River Cobbler
Cooking Styles: Fry, Steamed, En Papillote, Baked
Basa, with it's white flesh, is an attractive fish to present as a fillet. The moist flesh is suited to almost all cooking methods such as steaming, poaching, grilling or pan frying. The fish can be steamed or roasted, with pretty all flavours - Indian, Continental, Pan Asian.
The Indian Basa does not use any bleaching as part of its IQF process and hence the pink hue. After cooking, the flesh is a lovely, pristine white.
Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.
Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the IQF product.
Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.
Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.
Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.