Frozen Yellowstripe Trevally Scad whole round
Latin Name: Selaroides leptolepis
Size: 16/25, 26/30, 30/35, 35/40 pc/kg
Packing: IQF, 400grs/tray/PA with rider x 22/CTN
Net weight 100%
Yellowstripe Trevally Scad or Yellowstripe Scad, known by its scientific name Selaroides leptolepis, is recognized by various names across different regions. In Vietnam, it is called Cá Chỉ Vàng, while in China it is referred to as 金带细鲹 . The Japanese name for this fish is 細平鯵 (Hosohira-aji), and in France, it is known as Sélar à bande dorée. In the Philippines, it is called Salay salay, and in Indonesia, it is known as Selar kuning. It is also referred to as полосатик or желтый полосатик in Russian. These names reflect the wide popularity of the Yellowstripe Trevally in many parts of the world.
Yellowstripe Scad is a nutritious fish that provides a good source of essential nutrients. The nutritional composition per 100 grams of the raw fish is approximately as follows:
In Vietnamese cuisine, yellowstripe trevally (Cá Chỉ Vàng) is highly regarded for its versatility. It can be prepared in various ways, such as steaming, grilling, and frying. One popular dish is Cá Chỉ Vàng Chiên, where the fish is marinated with garlic, fish sauce, and pepper before being fried until golden and crispy. Another favorite is Cá Chỉ Vàng Nướng, where the fish is marinated with lemongrass and chili, then grilled to perfection. The fish can also be used in soups, such as Canh Chua Cá Chỉ Vàng, a sweet and sour fish soup with tamarind, tomatoes, and pineapple.
In the Philippines, yellowstripe trevally is commonly dried and salted, known locally as Daing na Salay-salay. The fish is split open, cleaned, salted, and then sun-dried. It is usually fried until crispy and served with garlic rice and vinegar dipping sauce. Another popular dish is Pinaputok na Isda, where the fish is stuffed with tomatoes, onions, and ginger, wrapped in banana leaves, and then grilled or baked. The fresh fish can also be used in Sinigang na Isda, a sour tamarind-based soup with vegetables.
In Japan, yellowstripe trevally (Hosohira-aji) is often enjoyed in a variety of ways. One popular dish is Hosohira-aji no Shioyaki, where the fish is simply salted and grilled, allowing its natural flavors to shine. The fish is also used in Sashimi, where it is sliced thinly and served raw with soy sauce and wasabi. Another common preparation is Aji Furai, where the fish is breaded and deep-fried, often served with a side of shredded cabbage and tonkatsu sauce.
Dried and roasted yellowstripe trevally is a popular snack in many Asian countries. The process involves cleaning and salting the fish before drying it under the sun or using a dehydrator. The dried fish can be eaten as a snack or used as an ingredient in various dishes. In Vietnam, Cá Chỉ Vàng Khô is a favorite snack, often enjoyed with beer. The dried fish can be roasted over an open flame or in an oven until crispy and fragrant. In the Philippines, the dried fish is commonly fried and eaten with rice and a spicy vinegar dip.
Frozen yellowstripe trevally whole round is sourced from the pristine waters of the Vietnam ocean. The fish is processed by Baseafood. The fish is carefully cleaned, frozen, and packaged to ensure maximum freshness and quality, making it a preferred choice for consumers and chefs worldwide.
