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Neowby | Silvery Croaker
Raw croaker meat is usually snow white but may have a reddish tint. The cooked meat is white.Croaker is lean and full flavored, with an almost sweet taste. The flesh is firm, similar to that of black drum. The skin is edible. A popular pan fish, croaker is often breaded or dusted with cornmeal or flour and pan-fried. It can also be marinated and grilled or sautéed, roasted and broiled. For a Southern favorite, dip a dressed, scaled croaker in water, milk, egg or a combination of the three, then roll in corn flour and cook in hot grease. The meaty fish also can be steamed whole.
One kg served : 1 person
Small : 400gm to 590gm
Medium: 600gm to 790gm
Large: 800gm up
SMALL : 1 KG - 2 P
MEDIUM : 1KG - 1 P
LARGE : 3KG - 2 P
Raw croaker meat is usually snow white but may have a reddish tint. The cooked meat is white.Croaker is lean and full flavored, with an almost sweet taste. The flesh is firm, similar to that of black drum. The skin is edible.
Clean : We will clean middle of fish , and remove all gut and unwanted parts gills , thorn and tail , and keep the head . . the shape of fish will be as it is but cleaned .
Unclean: the shape of fish will be as it is , without any changes and clean , will presented in very pleasant way .. it will be covered , chilled to ready for cooking and storing also .
Cut : When you choose cut option , we will divide the fish for 3 to 4 pieces up to the size of fish , we will cut off the head and divide it for 2 pieces and cut part of fish middle and tail , the cut process will be applied after cleaning for all types of fish .
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