What Butterflied Fish Is
Butterflied fish, also called open back fish, is split from the back with the bones carefully separated from the flesh. That geometry allows faster marination and more even cooking, which makes it a natural fit for grilled dishes and restaurant applications where serving speed matters.
Why Restaurants Buy It Semi-Processed
As consumers demand both food safety and shorter serving times, restaurants increasingly choose semi-processed butterflied fish that needs only thawing before cooking. That cuts kitchen preparation and makes quality consistent from one service to the next.
The Processing Flow
Raw fish reception, then slaughter and bleeding, descaling, butterflying, GGS cleaning, marination, tray placement and quick freezing, weighing and packing, and finally cold storage and transport. Any lapse at any stage affects texture, appearance, flavour and shelf life.
Raw Fish Reception as the First Control Point
We select live fish for butterflying across Asian seabass, barramundi, red drum fish, channel catfish, snakehead fish, tilapia, red tilapia, brown croaker and grass carp. Our own farms rear seabass, barramundi, red drum fish and tilapia, and additional live fish come from audited partners. We review feed records and medication logs, examine farming records and run residue testing before the fish enters the line.
Which Species We Butterfly
Asian seabass, barramundi, red drum fish, channel catfish, snakehead fish, tilapia, red tilapia, brown croaker and grass carp are all processed in butterfly form, so a buyer can standardise on one cut across several price tiers.
