Latin Name: Pterocaesio diagramma
The Gold Band Fusilier, also known as the Double-lined Fusilier, is a popular fish species known for its mild flavor and versatile culinary applications. Its scientific name is Pterocaesio diagramma. This fish is a valuable part of the marine ecosystem and is widely appreciated in various cuisines around the world.
The Gold Band Fusilier is not only delicious but also nutritious. Here are the key nutrition facts per 100 grams:
The Gold Band Fusilier is a versatile fish that can be prepared in a variety of ways. Here are some popular methods from different cuisines:
Vietnamese Cuisine In Vietnam, the Gold Band Fusilier is often used in traditional dishes. One popular preparation is Cá Miền Chiên Giòn (crispy fried fusilier). The fish is marinated with garlic, fish sauce, and pepper before being deep-fried to golden perfection. Another beloved dish is Canh Chua Cá Miền (sour fish soup), where the fish is cooked in a tamarind-based broth with tomatoes, pineapple, and okra, creating a flavorful and refreshing soup.
Chinese Cuisine In Chinese cuisine, the Gold Band Fusilier is frequently steamed to preserve its delicate flavor. 清蒸双带乌尾鮗 (Qīng zhēng shuāng dài wū wěi zhāng) is a simple yet elegant dish where the fish is steamed with ginger, scallions, and soy sauce, then garnished with cilantro. Another popular recipe is 红烧鱼 (Hóng shāo yú), where the fish is braised in a savory sauce made of soy sauce, sugar, and spices, resulting in a rich and aromatic dish.
Philippine Cuisine The Gold Band Fusilier is known as Dalagang Bukid in the Philippines, where it is often grilled or fried. Inihaw na Dalagang Bukid is a popular dish where the fish is marinated with calamansi juice, garlic, and pepper before being grilled over hot coals, imparting a smoky flavor. Another common preparation is Piniritong Dalagang Bukid, where the fish is simply seasoned and fried until crispy, served with a dipping sauce of vinegar and garlic.
Japanese Cuisine In Japan, the Gold Band Fusilier, or Gurukun/Takasago, is enjoyed in various ways. Shioyaki is a classic preparation where the fish is salted and grilled, served with a wedge of lemon. Another favorite is Gurukun no Nitsuke, where the fish is simmered in a mixture of soy sauce, sake, and sugar, creating a tender and flavorful dish that pairs well with steamed rice.
The Gold Band Fusilier is sourced from the pristine waters of the Vietnam ocean, ensuring the highest quality and freshness. The fish is processed by Baseafood, a reputable company in Vietnam known for its stringent quality control and adherence to international standards. Baseafood operates under certifications such as HACCP, BRC, FDA, HALAL, SMETA, and ISO, guaranteeing that their products meet the highest safety and quality benchmarks.
