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02Choose the cut, then the method

Fish cuts & cooking methods

Whole-style selections, steaks, fillets, slices, cubes and chunks each suit a different kind of meal. Start with the format you want to handle, then choose a cooking method that fits its thickness and shape.

Shop fresh fish Shop frozen fish Explore the fish
A whole fish, steak, fillet, slices and fish cubes arranged as a cooking-format study

Meet the fish

Compare the SeaBaeHo fish selection

Use the format—not an assumed flavour profile—to narrow the catalogue. Each comparison column shows one exact bilingual product label, the formats available across that catalogue group and a practical first cooking route.

Scroll sideways to compare every fish family

Compare fish families by best fit, available formats, cooking starting points, catalogue range and current availability.
Fish familyRed Grouper, 紅石斑魚Red Grouper紅石斑魚

Grouper

Chinese Pomfret, 斗鯧Chinese Pomfret斗鯧

Pomfret

Threadfin Steak (Balai) Indo, 印尼午魚排Threadfin Steak(Balai) Indo印尼午魚排

Threadfin

Batang Steak, 馬鮫魚排Batang Steak馬鮫魚排

Batang

Red Snapper, 紅雞魚Red Snapper紅雞魚

Snapper & Emperor

Best fitYou want one fish group with a choice between a shared centrepiece, an individual fillet or ready-cut slices for a broth dish.You want a fresh, whole-style fish for sharing and prefer to choose the weight before deciding between steaming, roasting or grilling.You want the same catalogue fish name in three serving styles: whole-style for sharing, steak for direct heat or fillet for easy plating.You want the broadest everyday format choice: whole-style, steak, fillet or frozen slices, selected according to the dish.You want a fresh whole-style selection for steaming, roasting or grilling. Red Snapper and Red Emperor remain separate catalogue labels.
Available formatsRed and Hybrid Grouper fresh selections and fillets; Red, Hybrid and King Grouper slices; Rat Grouper fresh selectionFresh fish selections in 500 g, 1 kg and 1.5 kg choicesFresh fixed-weight selections and approximately 500 g fresh steak or fillet packsFresh fixed-weight fish selection, approximately 500 g fresh steak and fillet packs, and a 200 g frozen slice packFresh fish selections in 500 g, 1 kg and 1.5 kg choices
Start cooking withSteam, roast or grill a fresh selection; steam, pan-fry or bake a fillet; use slices in soup, hotpot or porridge.Use the fresh-selection approach: steam, bake or roast, or grill according to the selected size and equipment.Steam or roast a fresh selection, pan-fry or grill a steak, and steam, pan-fry or bake a fillet.Steam, roast or grill the fresh selection; pan-fry or grill the steak; steam or bake the fillet; add slices to soup or porridge.Begin with steaming, baking or roasting, or grilling, then adjust for the selected fish size.
Catalogue rangeFresh selections · Fillets · Frozen slicesThree fresh catalogue labelsFresh selection · Steak · FilletFresh fish · Steak · Fillet · Frozen slicesTwo fresh market-name listings
Availability
6 items currently in stock8 catalogue choicesView shown example
1 item currently in stock3 catalogue choicesView shown example
2 items currently in stock4 catalogue choicesView shown example
3 items currently in stock4 catalogue choicesView shown example
1 item currently in stock2 catalogue choicesView shown example
Compare fish families by best fit, available formats, cooking starting points, catalogue range and current availability.
Fish familySalmon Fillet Portions, 三文魚柳切份Salmon Fillet Portions三文魚柳切份

Salmon

Cod Steak (Bone-in) 500g, 帶骨鱈魚排（500克）Cod Steak(Bone-in) 500g帶骨鱈魚排（500克）

Cod & Black Cod

Selar, 色拉魚Selar色拉魚

Selar

Stingray, 魔鬼魚Stingray魔鬼魚

Stingray

Live Marble Goby / Soon Hock, 活筍殼魚Live MarbleGoby / Soon Hock活筍殼魚

Live Marble Goby / Soon Hock

Best fitYou want either ready-divided portions for individual plates or one whole-side fillet to roast, serve or portion yourself.You want a frozen cut matched closely to the dish: steak for structure, fillet for plating, or cubes and chunks for mixed dishes.You want a straightforward fresh whole-style listing and will choose the fixed weight to suit your dish and cooking equipment.You are happy to confirm the supplied cut with SeaBaeHo before choosing between grilling, baking, curry or braising.You want a live whole-fish selection, will choose a size band and plan to cook it only after safe preparation.
Available formats500 g fillet portions or a whole-side fillet pack200–500 g frozen packs across steak, fillet, cube and chunk formatsFresh fish selection in three fixed weightsFresh 1 kg selection; exact cut format is not statedWhole live-fish listing with five selectable weight bands
Start cooking withPan-fry, bake or grill individual portions; bake or roast the whole side, or divide it into portions first.Pan-fry, roast or braise a steak; steam or bake a fillet; use cubes and chunks in soup, hotpot, curry or braises.Use a whole-fish method such as steaming, baking or roasting, or grilling, adjusted for the selected size.Confirm the cut before choosing between grilling, baking, or a curry or braise approach.Whole-fish steaming is the clearest format-based starting point after the fish has been safely prepared for cooking.
Catalogue rangeFrozen portions · Whole sideSteak · Fillet · Cubes · ChunksFresh fish selectionFresh · 1 kg selectionLive fish · Size bands
Availability
2 items currently in stock2 catalogue choicesView shown example
4 items currently in stock5 catalogue choicesView shown example Open the Cod & Black Cod guide
0 items currently in stock1 catalogue choiceView shown example
0 items currently in stock1 catalogue choiceView shown example
0 items currently in stock1 catalogue choiceView shown example

Side by side

Five useful fish formats

These formats group the cuts currently listed by SeaBaeHo. Product pages remain the source of truth for exact pack size, preparation and availability.

Red Grouper, 紅石斑魚Red Grouper紅石斑魚

Whole-style · Fixed weights

Fresh fish selections

Catalogue example: Red Grouper

Named fresh fish offered in set weight selections for a centrepiece or shared dish.

Appearance / format
An uncut fish listing; confirm cleaning and preparation with SeaBaeHo
Listed size / pack
Commonly 500 g, 1 kg or 1.5 kg selections
Catalogue examples
Red Grouper, Hybrid Grouper, pomfret, snapper and threadfin
Best methods
Steam, bake or roast, and grill or BBQ
Preparation
Confirm scaling and gutting, then season for the chosen method and cook thoroughly
Choose it when
You want to present the fish as the centre of a shared meal
Batang Steak, 馬鮫魚排Batang Steak馬鮫魚排

Cross-cut · Structured portions

Steaks

Catalogue example: Batang Steak

Thicker cross-cut portions that keep a defined shape; bone presence depends on the product listing.

Appearance / format
Cross-cut portions; the frozen Cod Steak is explicitly listed as bone-in
Listed size / pack
Fresh Batang and Threadfin steaks are about 500 g; frozen Cod Steak is 500 g
Catalogue examples
Batang Steak, Threadfin Steak and Cod Steak
Best methods
Pan-fry, grill or BBQ, bake or roast, and curry or braise
Preparation
Thaw frozen packs as directed, check for bones and cook the thickest area thoroughly
Choose it when
You want substantial portions that are easy to arrange individually
Red Grouper Fillet, 紅石斑魚柳Red Grouper Fillet紅石斑魚柳

Long cuts · Plated portions

Fillets & portions

Catalogue example: Red Grouper Fillet

Fresh and frozen fillet formats for steaming, direct heat or dividing into individual servings.

Appearance / format
Fillet, tail, portion or whole-side formats; check each listing for boneless status
Listed size / pack
From 200–500 g packs, plus a fixed-price whole Salmon side whose weight may vary
Catalogue examples
Grouper Fillets, Batang Fillet, Threadfin Fillet, Cod Fillet and Salmon
Best methods
Steam, pan-fry, bake or roast, and grill
Preparation
Thaw when required, check for remaining bones and portion by thickness before cooking
Choose it when
You want a plated portion or a cut that can be divided before cooking
Batang Slices, 馬鮫魚片Batang Slices馬鮫魚片

Thin cuts · Shared dishes

Slices

Catalogue example: Batang Slices

Pre-sliced frozen fish suited to dishes where smaller pieces cook in broth or sauce.

Appearance / format
Frozen fish slices packed for portioning into a shared dish
Listed size / pack
200 g Batang and Red Grouper packs, 300 g King Grouper, or variable-weight Hybrid Grouper
Catalogue examples
Batang, Red Grouper, Hybrid Grouper and King Grouper slices
Best methods
Soup, hotpot, porridge and quick braises
Preparation
Thaw as directed, separate gently and add so the slices cook through without excessive handling
Choose it when
You want smaller pieces ready for a quick or broth-based shared dish
Cod Cubes (Boneless), 無骨鱈魚丁Cod Cubes (Boneless)無骨鱈魚丁

Boneless · Bite-size formats

Cubes & chunks

Catalogue example: Cod Cubes (Boneless)

Pre-cut frozen pieces made to distribute through curries, soups, stews and hotpot.

Appearance / format
Boneless cubes or larger irregular chunks
Listed size / pack
500 g packs in the current Cod range
Catalogue examples
Cod Cubes and Cod Chunks
Best methods
Soup or hotpot, curry or braise, and baked mixed dishes
Preparation
Thaw as directed, spread pieces evenly and allow thicker chunks to cook through
Choose it when
You want bite-size fish with little cutting before it enters the dish

In your kitchen

Handle with confidence.

Follow the thickness

Two pieces with the same name can cook differently when one is thicker. Judge and portion the fish in front of you rather than using a fixed time from this guide.

Keep the cold chain

Keep fresh fish chilled, keep frozen fish frozen until needed and follow the pack directions when thawing.

Check the preparation

Confirm whether a product is scaled, gutted, bone-in or boneless before choosing tools and serving it.

From guide to table

Shop this guide

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Sources & safety

Read the original guidance.

Cook fish thoroughly and prevent raw seafood from contacting cooked or ready-to-eat food. FoodSafety.gov lists 63°C / 145°F as the safe minimum internal temperature for fish; measure at the thickest part and follow current product and preparation instructions. This is general kitchen guidance, not dietary or medical advice.