A trip to the seafood section, whether at a bustling wet market or a supermarket chiller, can be bewildering. So many fish, so many names, and so much depends on choosing something fresh. Getting to know the common fish and shellfish Singapore cooks buy makes the whole business far less daunting. This guide covers the fish and shellfish you will meet most often, how to read the freshness cues that matter, how to store your catch at home, and a note on making more sustainable choices.
Common fish
Local fish fall roughly into firm fleshed types good for currying and frying, and softer, more delicate types best steamed.
Threadfin (ikan kurau) is a prized, soft fleshed white fish with a fine texture and gentle flavour, often chosen for steaming, for baby and confinement food, and for frying. Its tenderness makes it a favourite for those who want a mild, easy fish.
Red snapper and other snappers (ikan merah) have firm, slightly sweet white flesh that holds together well. They are excellent steamed whole, made into fish head curry, or fried. The bones and head make a rich stock.
Grouper (garoupa, kerapu) is a firm, meaty fish with a clean taste, popular steamed whole in the classic soy and ginger style, and robust enough for curries.
Spanish mackerel (batang or ikan tenggiri) has firm, pale flesh and is the fish of choice for fish balls, fish cakes and otah, as well as for steaks fried or curried. It is meaty and holds a slice well.
Pomfret (bawal, white and black) is a flat, delicate fish loved for steaming and for special occasions. White pomfret is finer and more expensive, black pomfret firmer and more everyday.
Sea bass (barramundi, kim bak lor) is a versatile, mild white fish, good steamed, fried or pan seared, with a texture that suits many cooking styles.
Selar, kembong (Indian mackerel) and other small oily fish are affordable, flavourful and often fried until crisp or grilled. They are richer and more strongly flavoured than the white fish above.
Prawns, crabs and shellfish
Prawns (udang) come in many sizes, from small ones for stir fries and sambal to large ones for grilling. Fresh prawns should have firm, translucent flesh, shells that cling to the body, and a clean sea smell. Heads that have turned very dark or black and shells that feel loose or slimy signal age. The tomalley in the head carries a lot of flavour for those who enjoy it.
Crabs (ketam) are sold live for the best quality, and a lively, heavy feeling crab is what you want. Mud crabs are prized for chilli crab and black pepper crab, flower crabs are sweeter and more delicate, and both should feel weighty for their size, a sign of full, meaty flesh rather than a watery, recently moulted one.
Shellfish such as clams (lala), cockles (see hum), mussels and razor clams are used in stir fries, soups and steamboats. Live bivalves should be closed, or should close when tapped; any that stay open before cooking or refuse to open after cooking should be discarded. They need thorough cleaning to purge sand, usually by soaking in salted water.
Squid, sotong and cuttlefish round out the selection, prized for their sweet, springy flesh. Fresh squid looks glossy and slightly translucent with clear, bright markings, not dull or torn.
Reading freshness
Freshness is everything with seafood, and the cues are consistent across types. A fresh whole fish has bright, clear, slightly bulging eyes rather than sunken, cloudy ones. The gills should be a clean red or pink, not brown or grey. The flesh should be firm and spring back when pressed, and the skin should look shiny and moist with scales firmly attached. Above all, it should smell of clean sea and brine, never sour, ammonia like or strongly fishy. That off smell is the clearest warning sign of all.
For fillets, look for moist, translucent, springy flesh with no browning, gaping or dried edges. For shellfish, buy live where you can and follow the tap test for bivalves.
At the wet market, seafood is at its best early in the day. Wherever you shop, aim to buy seafood last, keep it cold on the way home, and cook it the same day for the best results.
Storing and a note on sustainability
At home, store fresh fish and shellfish in the coldest part of the fridge and use it within a day. Keep it well wrapped, ideally on ice or over a tray of ice, and drain off any melt water. Live shellfish should be kept cool and allowed to breathe, not sealed airtight or drowned in fresh water. If you cannot cook it in time, freeze fish promptly while it is still very fresh, wrapping it well to prevent freezer burn, and thaw it slowly in the fridge.
A word on sustainability. Fish stocks are a shared resource, and pressure on the seas is real. You can make gentler choices by varying the species you buy rather than always reaching for the same few, favouring smaller, faster growing fish that reproduce quickly, and asking your fishmonger where and how their seafood was caught or farmed. Responsibly farmed fish and shellfish can be a good option too. Small habits like these, multiplied across many kitchens, help keep local seafood on the table for the long run.
| Type | Category | Texture and flavour | Best uses |
|---|---|---|---|
| Threadfin | Fish | Soft, fine, mild | Steaming, frying |
| Snapper | Fish | Firm, sweet | Steaming, curry, frying |
| Grouper | Fish | Firm, meaty, clean | Steaming whole, curry |
| Spanish mackerel | Fish | Firm, meaty | Fish balls, otah, steaks |
| Pomfret | Fish | Delicate, flat | Steaming |
| Prawns | Shellfish | Firm, sweet | Sambal, stir fries, grilling |
| Mud crab | Shellfish | Rich, meaty | Chilli crab, black pepper crab |
| Clams and cockles | Shellfish | Tender, briny | Stir fries, soups, steamboat |
With a good eye for freshness and a habit of cooking seafood the day you buy it, you will get far more pleasure and far better results from the sea. Learn the freshness cues, store your catch cold, and choose thoughtfully, and the fishmonger’s counter becomes a place of possibility rather than confusion.
Explore more
Buying and Preparing Fresh Seafood
How to Shop at a Wet Market
Local Pantry Ingredients Guide
Condiments and Sauces