Frozen RED BIGEYE SCAD Whole Round
Latin name: Priacanthus macracanthus
Size: 6/8, 8/10, 10/12 pcs/Kg
Packing: 500 g/bag x20/CTN
Frozen Red Bigeye Scad Whole Round
Latin Name: Priacanthus macracanthus
Vietnamese Name: Cá Mắt Kiếng, Cá Trác Đuôi Ngắn
Chinese Name: 大眼赤鱼 (Dà yǎn chì yú)
French Name: Beauclaire du Pacifique
Tagalog Name: Dilat
Red Bigeye Scad is a nutrient-rich fish. Here are the nutrition facts for a 100g serving:
In Vietnamese cuisine, Cá Mắt Kiếng (Red Bigeye Scad) is cherished for its versatility and flavor. One popular dish is Cá Mắt Kiếng Nướng Muối Ớt (Grilled Red Bigeye Scad with Salt and Chili). The fish is marinated with salt, chili, garlic, and lemongrass before being grilled until crispy. This dish is typically served with rice and a variety of fresh herbs, enhancing the overall taste experience.
Another beloved Vietnamese preparation is Canh Chua Cá Mắt Kiếng (Sweet and Sour Red Bigeye Scad Soup). The fish is cooked in a tamarind-based broth with pineapple, tomatoes, and okra, creating a tangy and refreshing soup that pairs perfectly with steamed rice.
In Chinese cuisine, 大眼赤鱼 (Dà yǎn chì yú), or Red Bigeye Scad, is a favored ingredient. A popular preparation method is 清蒸大眼赤鱼 (Steamed Red Bigeye Scad). The fish is steamed with ginger, scallions, and soy sauce, allowing its delicate flavors to shine through. This dish is often served with a side of white rice and sautéed greens.
Another common dish is 红烧大眼赤鱼 (Braised Red Bigeye Scad). The fish is braised in a savory soy-based sauce with garlic, ginger, and a touch of sugar, resulting in a rich and flavorful meal. This dish is typically accompanied by rice or noodles.
In Philippine cuisine, Dilat (Red Bigeye Scad) is frequently used in various traditional dishes. One popular Filipino dish is Inihaw na Dilat (Grilled Red Bigeye Scad). The fish is marinated in a mixture of calamansi juice, soy sauce, and garlic, then grilled until it achieves a smoky flavor. It is served with a side of rice and dipping sauce made from soy sauce, vinegar, and chili.
Another traditional preparation is Sinigang na Dilat (Sour Soup with Red Bigeye Scad). The fish is simmered in a sour broth with tamarind, tomatoes, and vegetables, creating a tangy and comforting soup that is enjoyed with steamed rice.
The Red Bigeye Scad used in these diverse culinary traditions 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).
