Silver Sillago Butterfly Fillet, KISU HIRAKI

Frozen Silver Sillago Butterfly Fillet, KISU HIRAKI

Latin Name: Sillago sihama
Vietnamese Name: Cá Đục Xẻ
Japanese Name: キス開き (KISU HIRAKI)
Chinese Name: 多鳞鱚 (Duō lín xǐ)
French Name: Pêche-madame argenté
Tagalog Name: Asohos, Hosohos
Korean Name: 보리멸 (Borimyeol)

Nutrition Facts

Silver Sillago (Sillago sihama) is a lean fish offering various health benefits. A 100-gram serving typically provides:

• Calories: 90 kcal
• Protein: 20 g
• Fat: 1 g
• Omega-3 fatty acids: 0.3 g
• Vitamin D: 3.2 µg
• Selenium: 40 µg

This fish is an excellent source of high-quality protein and low in saturated fats, making it a healthy option for many diets.

Provincial Catching in Vietnam

Silver Sillago is caught along the coastal waters of Vietnam. Key provinces known for their abundance include:

• Khanh Hoa Province: With its extensive coastline, Khanh Hoa is a primary location for catching a variety of fish, including Silver Sillago.
• Binh Thuan Province: This province is renowned for its rich marine biodiversity.
• Ba Ria-Vung Tau Province: Located in southern Vietnam, this area is known for its productive fishing grounds.
• Phu Yen Province: Famous for its pristine waters and abundant marine life.

Diverse Meals

Vietnam: In Vietnamese cuisine, Cá Đục Xẻ is prized for its delicate texture and mild flavor. One popular preparation is Cá Đục Chiên Xù (Crispy Fried Silver Sillago). The fish fillets are coated in a light batter and fried until golden and crispy, often served with a dipping sauce made from fish sauce, lime, and chili.

Another favorite is Cá Đục Kho Tộ (Braised Silver Sillago in Clay Pot). The fish is braised in a savory sauce made with fish sauce, caramelized sugar, and black pepper, creating a rich and flavorful dish that pairs well with steamed rice.

Japan: In Japanese cuisine, KISU HIRAKI (キス開き) is a delicacy. A common preparation method is Kisu Tempura. The butterfly fillet is lightly battered and deep-fried, resulting in a crispy and light dish. It is typically served with a dipping sauce made from soy sauce, mirin, and grated daikon.

Another traditional dish is Grilled Kisu. The fillets are marinated in a mixture of sake, soy sauce, and mirin, then grilled to perfection. This simple yet elegant dish is often served with a side of pickled vegetables and steamed rice.

China: In Chinese cuisine, 多鳞鱚 (Duō lín xǐ) is often used in 清蒸多鳞鱚 (Steamed Silver Sillago). The fish is steamed with ginger, scallions, and soy sauce, allowing the delicate flavors to shine through. It is a healthy and flavorful dish that is often enjoyed with a side of steamed rice.

Another popular dish is 红烧多鳞鱚 (Braised Silver Sillago). The fish is braised in a rich sauce made from soy sauce, ginger, garlic, and a hint of sugar, resulting in a savory and slightly sweet flavor profile. This dish is typically enjoyed with a bowl of white rice.

Philippines: In Philippine cuisine, Asohos is often prepared as Inihaw na Asohos (Grilled Silver Sillago). The fish is marinated in a mixture of calamansi juice, soy sauce, and garlic, then grilled to achieve a smoky flavor. This dish is commonly served with a side of rice and a dipping sauce made from vinegar, soy sauce, and chili.

Processing by Baseafood

The Frozen Silver Sillago Butterfly Fillet, KISU HIRAKI, is sourced from the rich waters of Vietnam and processed by Baseafood, a leading Vietnamese seafood company. Baseafood ensures that their products meet the highest international 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).