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Seafood
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Seafood is used to refer to sea creatures that are used as food, especially shellfish such as lobsters, mussels or crabs. Any sea animal or seaweed that is served as food, or is suitable for eating, particularly saltwater animals, such as fish and shellfish (including mollusks and crustaceans).
 

Fish

- CREAM DORY 220GM UP
- WHITE DORY 170GM/220 GM
- PACIFIC DORY
- CHILLED SALMON HEAD/ON
- FROZEN SALMON HEAD/ON
- FROZEN SALMON HEAD/LESS
- FROZEN SALMON FILLET (CHILEAN)
- FROZEN SMOKED SALMON FILLET (NORWEIGEAN)

- BLACK COD HEAD/LESS (GINDARA)
- COD FISH HEAD/LESS (CHILEAN SEABASS)
- BREADED POLLOCK FISH (100PCS) 6KG
- MACKEREL (SABA) 400GM
- BATANG SLICED (10KG)
- BELT FISH (10KG)

Prawn & Shrimp

- TIGER PRAWN HEAD/ON SHELL/ON 13/15 (10X1KG)
- TIGER PRAWN HEAD/ON SHELL/ON 16/20 (10X1KG)
- TIGER PRAWN HEAD/ON SHELL/ON 21/25 (10X1KG)
- TIGER PRAWN HEAD/ON SHELL/ON 31/35 (10X1KG)
- TIGER PRAWN HEAD/ON SHELL/ON 31/40 (10X1KG)
- TIGER PRAWN HEAD/ON SHELL/ON 41/50 (10X1KG)
- TIGER PRAWN PEELED, DE-VEINED TAIL/ON 21/25 (10X1KG)
- TIGER PRAWN PEELED, DE-VEINED TAIL/ON 26/30 (10X1KG)
- TIGER PRAWN PEELED, DE-VEINED TAIL/ON 31/40 (10X1KG)
- TIGER PRAWN PEELED, DE-VEINED TAIL/ON 41/50 (10X1KG)
- TIGER PRAWN PEELED, DE-VEINED TAIL/OFF 21/25 (10X1KG)
- TIGER PRAWN PEELED, DE-VEINED TAIL/OFF 26/30 (10X1KG)
- TIGER PRAWN PEELED, DE-VEINED TAIL/OFF 31/40 (10X1KG)
- TIGER PRAWN PEELED, DE-VEINED TAIL/OFF 41/50 (10X1KG)
- PRAWN MEAT 41/50 IQF (10X1KG)
- PRAWN MEAT 51/60 IQF (10X1KG)
- PRAWN MEAT 71/90 IQF (10X1KG)
- PRAWN MEAT 41/50 IQF (10X1KG)
- PRAWN MEAT 100/200 BLK (6X2KG)
- PRAWN MEAT 200/300 BLK (6X2KG)
- COOKED WHOLE VANNAMEI 31/40 (5KG)
- GREENLAND SHRIMP (20X500GM)

Seafood - Others

- USA SCALLOP ROE/OFF IQF 10/20 (2.27KG)
- USA SCALLOP ROE/OFF IQF 20/30 (2.27KG)
- HALF SHELL SCALLOP (10x1KG)
- SQUID RING (6X2KG)
- SQUID TUBE (10X1KG)
- FLOWER SQUID (10X1KG)
- NZ HALF SHELL MUSSEL (12X1BOX)
- SOFT SHELL CRAB (10KG)

- CUTTLEFISH BALL (12X1KG)
- CHEESE TOUFU (40X250GM)
- TOFU SEAFOOD (10X500GM)
- THAI FISH CAKE (20X500GM)
- TEMPURA PRAWN BITE 500GM
- TEMPURA FISH COCKTAIL (NUGGET) (20X500GM)

Preparation Tips

Baking Best for whole fish, thick fillets or fatty fish. Leaner fish can be used if basted often.
  1. Temperature 350 to 400 degrees F.
  2. Oil pan bottom and sides.
  3. Use a sauce: butter, margarine, white wine, etc. to prevent drying.
  4. Cook 10 minutes per inch of thickness, adding 3 to 5 minutes per inch if heavily sauced.
Fish is done when it turns opaque or flakes easily.
Broiling Best for fatty fish, but leaner fish can be used if basted often. Steaks or fillets
3/4 to 1 inch thick are recommended.
  1. Set temperature to broil.
  2. Oil broiler pan.
  3. Season, baste with butter, margarine, oil or sauce.
  4. Broil 4 to 6 inches from heat, basting often.
Leaner fish should be placed directly on bottom of pan so the fish is surrounded by a sauce and will not dry out. Fish is done when it turns opaque in center.
Pan Frying Best for small whole fish
  1. Dust fish with flour, cornmeal or coating.
  2. Use 1/4 inch of margarine or oil in fry pan.
  3. Fry over medium low heat until brown on all sides and done in the center.
Deep Frying Best for lean fish and shellfish
  1. Use uniform size pieces.
  2. Heat oil to approximately 375 degrees F.
  3. Coat fish with crumbs or batter.
  4. Cook in single layer for 3 to 5 minutes (Do not crowd pieces.)
  5. Drain on paper towels.
Oven Frying An easy method which needs far less fat than deep frying.
  1. Preheat oven to 500 degrees F.
  2. Coat fish with crumbs.
  3. Place in well greased shallow pan and drizzle with oil, margarine or butter.
  4. Bake for approximately 10 minutes.
Sautéing Best for thin, tender pieces of fish.
  1. Dust with thin coating of flour.
  2. Use a combination of oil and butter to prevent burning.
  3. Cook quickly at medium high temperature until brown.
Steaming Mussels Shells should be tightly closed or close when lightly tapped. Clean just before cooking. To clean, scrub well to remove mud, seaweed and beard. Rinse well. Place mussels in a large kettle containing about 1/2 to 1 inch of water, depending upon height of steaming platform. Make sure mussels are above water level. To preserve heat and flavour, bring water to a roiling boil - then add mussels and steam tightly covered until shells open, about 5 to 7 minutes. Discard any unopened mussels. Serve immediately with melted butter for dipping. For variety, steam mussels in the same amount of white wine, beer, or clam juice as water in above directions.
 
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