AAA Frozen Big Eye Scad

Product Details

 

 

AAA Frozen Big Eye Scad

 

Bring the taste of the open ocean straight to your dining table with our premium Frozen Big Eye Scad, scientifically known as Selar crumenophthalmus. Each fish undergoes rigorous quality checks and is rapidly frozen at the point of harvest, preserving its peak condition, moisture, and natural goodness until you are ready to cook. Its appearance is unforgettable: a pair of remarkably large, expressive eyes set against a slender, polished body that catches the light with every shade of silver and blue.

Our Big Eye Scad originates from the clear, thriving waters of the Indo-Pacific, an environment renowned for producing seafood of the highest caliber. The fish boasts a satisfyingly firm texture and a lean, delicately sweet flesh that makes it a favorite among both restaurant chefs and passionate home cooks. It holds together perfectly during cooking and absorbs marinades, spices, and sauces with ease, making it suitable for countless preparations.Coastal communities across Asia have celebrated this species for generations. In the Philippines it answers to "Matang baka," while Vietnam knows it as "Cá Tráo." These time-honored names reflect its deep roots in regional cooking traditions. Now, with our convenient frozen format, you can enjoy this beloved Indo-Pacific classic whenever the craving strikes. Simply thaw, prepare, and savor a fish that has stood the test of time.

 

Mexico – "Chicharro"

Along Mexico's Pacific coast, Big Eye Scad is butterflied and grilled over mesquite embers, basted with a smoky adobo paste of guajillo chilies, garlic, cumin, and a splash of bitter orange juice. The charred, spice-crusted fish is served on warm corn tortillas with pickled red onions and a squeeze of lime. In Nayarit, beachside palapas serve it zarandeado-split open, brushed with a tangy soy-lime-chili sauce, and grilled in a wire basket over open flames until the edges crisp and caramelize. The fish also stars in caldo de pescado costeño, a rustic broth simmered with root vegetables, epazote, and cascabel chilies.

Taiwan –

In Taiwanese night markets, Big Eye Scad is salt-grilled whole over binchotan charcoal, the high heat searing the skin to a paper-thin crisp while the flesh stays succulent-served with a wedge of green lime, white pepper, and a dish of soy paste mixed with grated daikon. Fishing port eateries also shallow-fry fillets and drape them over bowls of lu rou fan (braised pork rice), the combination of rich pork and lean fish creating a beloved surf-and-turf comfort dish. On the Penghu Islands, the fish is sun-dried into jerky during winter's strong winds, then torn apart and simmered with ginger and rice wine into a restorative soup.

Morocco – "Chorène"

In Moroccan port cities, Big Eye Scad is the star of chermoula-baked fish, where it's slathered with a vibrant marinade of fresh cilantro, parsley, cumin, paprika, preserved lemon, and harissa, then roasted until the herb paste forms a fragrant crust. Coastal families also prepare it tagine-style, layering the fish with tomatoes, potatoes, olives, and pickled lemon slices in a clay vessel, slow-cooked over charcoal until the flavors meld into a tangy, aromatic stew. In Essaouira's medina, street vendors deep-fry butterflied fillets in cumin-scented batter and stuff them into khobz bread with lettuce, tomatoes, and a drizzle of spicy harissa mayonnaise.

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