Description:
1. Product Overview
- Species: Synanceia spp. (Also known as Reef Stonefish)
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Key Characteristics:
- Live & Fresh – Sourced from Indonesian coastal waters
- Flavor Profile: Rich, deep umami with a mildly sweet finish
- Texture: Delicate, firm yet tender, similar to high-end white fish
- Highly Prized in Japanese & Chinese Cuisine – Considered a rare delicacy
- Venomous When Alive – Requires proper handling and preparation
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Suitable For:
- Sashimi (Raw): Firm texture with natural umami
- Steaming: Retains delicate flavors and moisture
- Hotpot: Absorbs broth flavors while contributing umami depth
- Grilling: Skin crisps up beautifully, enhancing its natural oils
- Soup & Broth: Known for creating deep, collagen-rich stock
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Not Suitable For:
- Inexperienced handling due to venomous spines (should be cleaned by professionals)
2. Why Choose Live Indonesian Stone Fish?
✔ Rare & Exotic Delicacy – Revered in fine dining for its rich umami and tender texture.
✔ Perfect for Sashimi, Steaming & Broths – Absorbs flavors beautifully.
✔ Collagen-Rich & Nutritious – High in protein and healthy oils.
3. Handling & Preparation Tips
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Storage & Cleaning:
- Best kept live in water until ready to process.
- If storing, refrigerate at 0–4°C and handle with extreme caution.
- Should be cleaned by a professional chef to remove venomous spines.
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Cooking Methods:
- Sashimi: Thinly sliced and served with ponzu or soy sauce.
- Steaming: Steam whole for 10–15 minutes with ginger and soy.
- Grilling: Grill over high heat for 5–7 minutes per side until crispy.
- Hotpot/Soups: Simmer for 20–30 minutes for an ultra-rich broth.
🚫 Avoid:
- Handling carelessly due to its venomous spines.
- Overcooking, as the flesh can lose its delicate texture.
✅ Key Takeaways:
- Highly prized, rare fish known for its deep umami and tender texture.
- Perfect for fine dining – Enjoyed as sashimi, steamed, or in broths.
- Handle with caution – Venomous spines require professional preparation.
