Kee fish is also known as yellowfin snapper and Ikan kunyit.
Weight: Approximately 1kg
(Remarks – The weight is subjected to descale & degut, so the net weight may vary from it’s original. Gut easily spoilt than the fish.)
Origin: Indonesia / Malaysia
Method: Wild caught
Cooking: Kee fish can be steamed (best with soy sauce), baked and cooked as fish head curry or nyonya curry fish.
Storage: Chill (0°C -4°C) within 3 days; (Freeze 0°C & below) after 3 days. Please do not refreeze.
Process: Descaled & Degutted
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