Salmon is different from the Ocean Trout, in that it has greyish black skin with a deep orange red coloured flesh. Salmon has high levels of Omega 3 and is a very healthy choice for all ages. Grown predominantly in the clean cold waters of Tasmania, Salmon has become quite a delicacy. An excellent quality and well priced fish when whole, Salmon is great for BBQ or baking. When filleted Salmon is exceptional grilled, poached, shallow fried and as sashimi. Available: Cleaned, fins trimmed, cutlets, filleted, butterfly, minced, sashimi.
 

One of the most popular fresh water fish in South East Asia is Rohu. Its scientifc name is labeo rohita and it is a fish of the carp family Cyprinidae. It is majorly eaten in middle East Countries, Bangladesh and Myanmar. In our country. Rohu can be found in weedy and slow flowing, standing rivers, freshwater lakes and ponds.
Rohu is a famed sportfish and often leaping several feet into the air. It is non oily, white fish. The upper body of Rohu has gray red tint colour, the lower body is light golden colour. It is also know as rawas in Hindi and rui in Bengali.

Fresh from Florida, Spanish Mackeral is essentially boneless and has a thin edible skin with no scales. This makes it an extremely popular seafood. Mackeral can be marinated, poached, fried, baked, grilled and smoked. It's a great sashimi product known as sawara...Mackeral filets should be salted first if frying and be careful not to overcook.