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Baloul - KWT
Popular in worldwide especially in Arab GCC countries , known for their low oiliness and juicy, thick flakes, Baloul are worth experimenting with for hearty menu items. In Kuwait this fish is famous for Marag Hamour , Mutabag Hamour and grilled , They are especially good fried, barbecued or steamed as fillets or steaks. Grilled Baloul steaks are excellent served with pepperonata or tapenade. Try baked in a rich vegetable provençale, or salted, for a unique taste. A classic way for preparation is to flake poached Baloul , mix in rice , deep fry the fritters, and serve with saffron and braised beets Baloul can also provide good flavouring for stocks and soups and are excellent in curries and casseroles. Heads of large individuals are sought after for the cheek flesh, which is used in soups and stocks. Live Baloul are popular in some Asian restaurants. They are also superb raw, particularly in a Tahitian salad. Baloul are important food fish, and some of them are now farmed. Unlike most other fish species which are chilled or frozen, groupers are usually sold live in markets. Many species are popular fish for sea-angling. Some species are small enough to be kept in aquaria, though even the small species are inclined to grow rapidly.
One kg served : 2 people
Small : 1kg
Medium: 2kg
Large: 3kg
Popular in worldwide especially in Arab GCC countries , known for their low oiliness and juicy, thick flakes, Baloul are worth experimenting with for hearty menu items. In Kuwait this fish is famous for Marag Hamour , Mutabag Hamour and grilled , They are especially good fried, barbecued or steamed as fillets or steaks. Grilled Baloul steaks are excellent served with pepperonata or tapenade. Try baked in a rich vegetable provençale, or salted, for a unique taste. A classic way for preparation is to flake poached Baloul , mix in rice , deep fry the fritters, and serve with saffron and braised beets
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 .
Fillet : the presentation will be in 4 slices of clear fish slices without thorn , its will be in covered and chilled foam plate .. the presentation looks very attractive specially if you have party or grilling gathering
For grill : In this option we will prepare the fish to be ready for grill, by slit the back of fish and clean its middle .
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