A practical guide to prawns
Five choices, several size bands and one simple rule: start with the dish you want to cook, then choose how large each prawn should be.
Read the guideSeafood, explained
Know your catch.
Clear, useful guidance for choosing the right seafood, size and cut—then storing, preparing and cooking it with confidence.
Made for real shopping decisions
- 01 Compare what SeaBaeHo actually sells
- 02 Match the product to your dish
- 03 Store, prepare and cook it with care
The guide library
Start with what you are cooking.
Each guide connects the current catalogue with practical preparation, cooking and safety guidance.
Fish cuts & cooking methods
Whole-style selections, steaks, fillets, slices, cubes and chunks each suit a different kind of meal. Start with the format you want to handle, then choose a cooking method that fits its thickness and shape.
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Cod, black cod and the right cut
Steak, fillet, cubes or chunks: the cut changes how the fish handles in the pan. Black cod is a separate market name, so we explain it separately too.
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Live crabs and lobsters, explained
Mud crab, king crab and tropical lobster are built differently. Use this guide to understand the main meat areas, choose a cooking approach and order live seafood with confidence.
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Prepare and cook seafood with confidence
Plan the meal, thaw frozen seafood safely, prepare each cut and choose a cooking method that suits the product in front of you.
Read the guideHow to use these guides
Useful detail, without the noise.
Begin with size, cut, anatomy or preparation. Use the cooking suggestions to narrow your choice, then check the product page for current availability, weight and price.
Food-safety and species notes link to the original authority. These pages are general guides—not dietary or medical advice.
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