CAT FISH HEADLESS GUTTED VP 去頭猫魚

Why You'll Love It

Rich, hearty, and full of bold flavour — Catfish is a beloved staple in many Asian and Southern-style kitchens, and our Headless Gutted Catfish (Vacuum Packed) makes it easier than ever to enjoy at home. Cleaned and prepped for you, this catfish is ready to marinate and cook straight away. Its firm, meaty flesh holds up beautifully to braising, steaming, and frying, soaking up sauces and seasonings like no other fish.

• 🐟 Headless and gutted — prepped and ready to cook
• 💚 Firm, meaty texture that holds up to bold flavours and sauces
• ❄️ Vacuum packed to lock in freshness
• 🍲 A favourite in Chinese, Vietnamese, and Southern-style cooking
• 📦 Great value for family meals and batch cooking

How to Prepare

Thawing:

• Thaw overnight in the refrigerator, or place vacuum-sealed bag under cold running water for 30–45 minutes.
• Pat dry before cooking for best results.

Braised (Recommended — Chinese Style):

1. Score the fish on both sides and marinate with soy sauce, ginger, and Shaoxing wine for 15–30 minutes.
2. Pan-fry in oil over medium-high heat until lightly golden on both sides.
3. Add garlic, ginger, soy sauce, oyster sauce, and a splash of water or stock.
4. Cover and braise on low heat for 15–20 minutes until the fish is cooked through and the sauce has thickened.

Steamed:

1. Place thawed fish in a steaming dish with sliced ginger and green onion.
2. Steam over high heat for 12–15 minutes until flesh is opaque and flakes easily.
3. Finish with hot oil, soy sauce, and fresh cilantro.

Deep Fried:

1. Season fish with salt, pepper, and your favourite spices.
2. Coat lightly in cornstarch or flour.
3. Fry in hot oil at 350°F (175°C) for 5–7 minutes until golden and crispy.

Serving Suggestions

• 🍚 Braised catfish over steamed jasmine rice with bok choy
• 🌶️ Spicy Sichuan-style catfish in chili bean sauce (dòubàn jiāng)
• 🍻 Vietnamese-style catfish claypot (Cá Kho Tộ) with caramel and fish sauce
• 🍲 Southern-style fried catfish with coleslaw and cornbread
• 🌱 Steamed catfish with ginger, scallion, and soy — light and nourishing

Storage Instructions

• ❄️ Keep frozen at -18°C (0°F) or below until ready to use
• 📅 Best before date printed on the package — consume before this date for optimal quality
• 🧊 Once thawed, refrigerate and use within 1–2 days
• 🔄 Do not refreeze once thawed
• 🗂️ Keep in vacuum-sealed packaging until ready to use to prevent freezer burn