Whole: The fish is unprocessed — intact with head, scales, guts, and fins

Whole & Gutted: Fish is descaled and gutted, but the head and fins remain

Headless & Gutted (H&G): Head and internal organs removed, body intact with skin and scales

Slice Cut: Slice Cut: Fish is sliced horizontally into thick cross-sections (slices) with bone.

Boneless Fillet: Boneless Fillet: You will get 2 boneless and skinless fillet from each fish.

Boneless Biscuits Boneless Fillet: You will get 2 boneless and skinless fillet from each fish.

Whole (Uncleaned): Whole (Uncleaned): Raw prawns with head, shell, legs, and tail intact — as caught from sea

Headless (Shell-On): Headless (Shell-On): Head removed but shell and tail are still intact

Fully Peeled & Deviened: Fully Peeled & Deviened: Fully cleaned prawn, no shell, no tail, no vein — ready to cook

Tail On: Guide cutting in the prawn tail is done by removing only the sharp pointed tip of the tail with a clean knife or scissors, without cutting the whole tail, to keep the prawn neat and suitable for cooking or processing.**