Whole: The fish is unprocessed — intact with head, scales, guts, and fins
Whole & Gutted: Fish is descaled and gutted, but the head and fins remain
Headless & Gutted (H&G): Head and internal organs removed, body intact with skin and scales
Slice Cut: Fish is sliced horizontally into thick cross-sections (slices) with bone
Boneless Fillet: You will get 2 boneless and skinless fillet from each fish
Boneless Biscuits: Fish boneless meat cut into approximately 3 x 3 inch biscuit shape.
Boneless Fingers: Fish boneless meat cut into thin finger-like strips, also known as Finger Fish.
Whole (Uncleaned): Raw prawns with head, shell, legs, and tail intact — as caught from sea
Headless (Shell-On): Head removed but shell and tail are still intact
Tail ON – Peeled & Deviened: Cleaned and deveined prawn with tail left on for presentation, shell and vein removed
Butterfly Cut Prawns: Fresh prawns butterflied with shell on, deveined and opened flat
Fully Peeled & Deviened: Fully cleaned prawn, no shell, no tail, no vein — ready to cook
whole crab with full shell, claws and legs intact – fresh and ready for steaming, boiling or grilling.
crab legs and claws cleaned and cut into portions – sweet, rich meat ready for steaming, boiling, grilling or curry
whole squid with intact head, tentacles, mantle and ink sac – tender meat ready for cleaning, frying, grilling or stuffing
squid mantle sliced into uniform rings – tender, mild sweet meat ready for quick frying, grilling, stir-fry or curry
whole lobster with intact shell, head, tail and legs – firm, sweet meat ready for steaming, grilling, boiling or curry
lobster cut into portions with shell cracked for easy access
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