Frozen Big Eye Scad Whole Round
Scientific name: Selar crumenophthalmus
Size: 2/4, 4/6, 6/8, 8/10 pcs/Kg
Packing: 500 gr/bag x20/CTN
Bigeye Scad, scientifically known as Selar crumenophthalmus, is a widely recognized fish with various names across different cultures and languages. In Vietnam, it is called Cá Tráo, while in China, it is known by names like 大目巴拢 and 脂眼凹肩鰺, reflecting its prominent eyes and shape. The Japanese refer to it as メアジ (Me-aji), a common name for this scad in local markets. In the Philippines, it goes by the Tagalog name Matang baka, meaning "cow eyes," a reference to its large eyes. Additionally, it is called ikan bentong or ikan tulai in Malay-speaking areas, and cataco pescado in Spanish-speaking regions, highlighting its global culinary presence.
Bigeye Scad is a nutritious fish offering several health benefits. Here are the nutrition facts for a 100g serving:
In Vietnamese cuisine, Cá Tráo (Bigeye Scad) is a versatile ingredient. One popular dish is Cá Tráo Nướng (grilled bigeye scad). The fish is marinated in lemongrass, garlic, and fish sauce, then grilled until golden and crispy. It is often served with a side of rice noodles and fresh herbs, creating a delicious and aromatic meal.
Another traditional preparation is Canh Cá Tráo (bigeye scad soup). The fish is simmered in a flavorful broth with tomatoes, pineapple, and tamarind, resulting in a tangy and comforting soup enjoyed with rice.
In Chinese cuisine, 大目巴拢 (Dà mù bā lóng) and 脂眼凹肩鰺 (Zhī yǎn ào jiān shēn), or bigeye scad, is used in various dishes. A popular method is 清蒸鲳鱼 (steamed bigeye scad). The fish is lightly seasoned with ginger, scallions, and soy sauce, then steamed to perfection. This cooking method preserves the delicate flavor and texture of the fish, often served as a centerpiece dish.
Another common dish is 鲳鱼炒饭 (bigeye scad fried rice). The fish is flaked and stir-fried with rice, eggs, vegetables, and soy sauce, creating a hearty and satisfying meal loved by many.
In Philippine cuisine, bigeye scad, or Matang baka, is a popular seafood choice. One beloved dish is Sinigang na Matang baka (sour soup with bigeye scad). The fish is simmered in a sour broth with tomatoes, tamarind, and vegetables, creating a flavorful and tangy soup that is enjoyed with rice.
Another traditional preparation is Adobong Matang baka. The fish is stewed in vinegar, soy sauce, garlic, and bay leaves until tender and flavorful. This dish highlights the natural taste of the fish with a savory and slightly tangy sauce.
The bigeye scad used in these dishes is sourced from the rich waters of the Vietnam ocean. It is processed by Baseafood, a reputable Vietnamese company known for its high standards in seafood processing. Baseafood ensures that the fish meets international quality standards, holding certifications such as HACCP (Hazard Analysis and Critical Control Points), BRC (British Retail Consortium), FDA (Food and Drug Administration), HALAL, SMETA (Sedex Members Ethical Trade Audit), and ISO (International Organization for Standardization).
Baseafood’s commitment to quality ensures that the frozen bigeye scad retains its freshness, flavor, and nutritional value, making it a preferred choice for consumers and chefs alike. Whether grilled, steamed, or used in soups, bigeye scad from Vietnam offers a delicious and healthy addition to various culinary traditions.
