SEA SCALLOPS

Freshly shucked from
the East Coast. These
are not pre-frozen;
therefore, the natural
flavor remains. Bake
them, add them to
soups, have them for
hotpot -- whatever you
choose.

FISH PASTE

Lightly salted, freshly ground Lady Fish.
Excellent for making fish patties. With the fish
patties, you can slice them up and stir fry with
vegetables. Or mix them with scallions, maybe
even some crabmeat, and make fress fish balls.

FISHBALLS

Made from the fish paste above.
Great for soups. Great for
hotpot.

SHRIMP

From Ecuador - some of the
best! Choose between headon
shrimp, size 31/35 to the pound,
or headless shrimp, size 40/50.
Headless shrimp also come in
size 26/30 in 2-pound bags.
Occassionally, you'll find the
jumbo shrimps in stock. Stir fry
them, batter fry, soups, hotpot,
BBQ, ...and the list goes on...

SNAILS

Flown in from Boston. Some
choose to stir fry these.
Others bake them in butter.
We simply steam them, use a
toothepick to pry them out and
then dip them in spicy fish
sauce.

TILAPIA

These are fresh-water fish,
farmed in Idaho. Good for
steaming or frying. Soft meat.

STRIPED BASS

Raised in fresh-water farms of
California, the white fish fly in
fresh. Steam them or bake
them. Some of our customers
even use them to make soups.

BIGHEAD

Fresh water fish from Arkansas.
Very bony - be careful! The
smallest fish start at 6 pounds,
but we'll freshly cut you a steak
or two or more. The fish head is
commonly used in soups. The
body too, but can also be deep
fried.

SILVER FISH

Chinese silver fish is great when lightly fried, then mixed with eggs and a bit of chopped green onions to make an omelette.

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hong@ngo-imagination.com

Wong Tung Seafood, Inc.
210 12th Avenue South, Seattle, WA 98144
(206) 323-9222