FOURFINGER THREADFIN

Vietnamese Name: Cá Chét

Chinese name: 午鱼孙

Latin name: Eleutheronema tetradactylum

Size (gr/pc): 100-200, 200-300, 300-up

Packing: IQF, bulk 10kg, 10 x 1kg or as customer’s request

Speces : WR, WR, butterfly, fillet

Although the Fourfinger Threadfin (Eleutheronema tetradactylum)- 午鱼孙 can grow up to 2m in length, the usual length is often around 50cm or smaller.  The table-sized fish is often farmed so it is often good to ask if the fish is wild caught as the wild variety often tastes better. Fourfinger threadfin is silvery on top with a creamy yellow belly. The easiest way to identify Fourfinger Threadfin (Eleutheronema tetradactylum)- 午鱼孙 is to count the threadlike filaments under its gills.  There are four, hence its name.

This Vietnamese Fourfinger Threadfin (Eleutheronema tetradactylum)- 午鱼孙 fish is common from the Mekong Delta and Gulf of Thai. Fourfinger Threadfin (Eleutheronema tetradactylum)- 午鱼孙 enters freshwater during the breeding season so Fourfinger Threadfin (Eleutheronema tetradactylum) 午鱼孙 sometimes listed as a freshwater fish.This fish is highly commercial, both wild catch and aquaculture, and frozen ones from Vietnam are found in Asian markets in Los Angeles.

This is an excellent eating fish with mostly white flesh of good flavor. Fourfinger Threadfin (Eleutheronema tetradactylum)- 午鱼孙 are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on size and variety.

The flakes can also be carefully separated after grilling to enhance presentation. Fourfinger Threadfin (Eleutheronema tetradactylum)- 午鱼孙 is excellent for frying, baking and steaming, though some prefer Fourfinger Threadfin (Eleutheronema tetradactylum)- 午鱼孙fried skin-on with a light dusting of rice flour and salt. Fourfinger Threadfin (Eleutheronema tetradactylum)- 午鱼孙 can be steamed or fried whole and braised in a sauce made of soya sauce and ginger or black beans and chilli.Skin shrink in frying is minimal and the skin is thin with no strong flavor. The heads, fins and bones make an excellent fish stock for soups with very little oil.