Because the fishes we sell are wild caught!
Yes, that’s right! So?
Simply because we love the sea and catching fishes. But unfortunately, none of us are born fisherman. So we can only handpicked our fishes from our fisherman to bring them to you.
Because we know that the taste from these fresh fishes will be so delicious when cooked.
Heck, we even travel to visit them, understand them and even eat with them in order to know them better and to find out if their fish are really that fresh. And of course, get a chance to spend time at sea….
Wait a minute, so what makes it special?
Well, our fishes are so fresh is because our fisherman uses the BuBu method, the line method and the net methods.
What’s the Big Deal?
Bubu fishing method is a 200 years old traditional method of fishing. So why are we so old school?
Firstly, commercial trawled fishing is bad for the environment.
Alot of practices are bad for the environment actually…
Commercial fishing is like this,
Once the fishes are cauht, they are kept frozen until the fisherman have enough fishes to return to port or the caught fishes can be frozen on the deck for 2 to 3 days before they are sent to the port by smaller boats.
From the port, they will send it to the countries that ordered the fishes. By the time it reach Singapore, the frozen fish is already a few days old. Then when it is sold at the supermarket, it is about 1 week old from the sea, after they thaw the frozen fish.
Which we all know that thawing means you actually need to cook it immediately, but you wouldn’t be..for most people, we freeze them again in the refrigerator until we are ready to cook..so that means it would have been frozen and thawed twice.
So this will make the fish taste bad, because it’s not that fresh anymore.
Well, ok how about farmed fishes? Surely they are fresh!
Yes they are fresh, but their taste is different from sea caught fishes.
Are you sure?
Just buy one, cook it and compare it to the cooked sea caught fish. The taste is obvious.
Land farmed fishes have a ‘land’ taste. The meat is fatty with a flat clean taste. When you eat it, you feel like you are eating artificial processed fish because it produces a constant taste.
How about sea farmed fishes?
While sea farmed fishes are slightly better, they lose out to sea caught fishes in tends of the meat texture. Sea farmed fishes taste less like land farmed fish, they have a more ‘sea’ taste but still, they cannot compare to sea caught fish texture which makes a lot of difference.
Sea caught fishes are chewy and tender while sea farmed fish meat texture can be mushy and disintegrate into smaller pieces once inside your mouth.
Are you sure? But why?
Because free roaming sea fishes uses their muscles to chase after their prey and to escape from their predators. Very much like free roaming cow vs farmed cow. The best waygu beef is from new Zealand, where the cows get to roam freely and gaze anywhere on the mountain
Still not convinced? Order our fish and compare. We are glad to refund you if you don’t find any difference.
Then how come our fishes are not so expensive then?
Well, that’s our competitive edge and selling fresh caught fishes is what we would like to do for a very long time. Hence do consider to reduce reuse and recycle, so we can have a very long time to supply you with lovely tasting seafood fresh from the sea.
Extract from https://thepeakmagazine.com.sg/tag/bear-bear-fresh/
‘BUBU’ and “Bear Bear’ are terms of endearment you might use on a pet or extramarital love partner, but if you’re in the market for some sustainable wild seafood caught from local and regional waters, you’ll need to add them to your vocabulary.
Bear Bear Fresh is a new age fishmonger on a mission to prove that top quality seafood can be found literally in our own backyard, not airflown from Tsukiji fish market.
“The main idea is to explore what we have in nearby waters, and go beyond the usual sea bass or grouper that you find in Chinese restaurants which are mostly farmed,” says Roger Wong, who with his ‘brudderhood’ of friends Chen Wei Nan and Christopher Chan make up the enthusiastic trio who run Bear Bear. They named their business after the first words uttered by Mr Wong’s infant son, and also because bears are known for their ability to pick out the best fish to eat.
They spent the last three years developing a strong network of bubu fishermen who practise the traditional method of lowering large ‘bubu’ cages made of wire mesh into the sea, trapping the fish as they swim into them. Unlike commercial trawlers which go out to sea for long periods and literally drag a huge net to catch whatever’s in their path, small-scale bubu fishermen don’t overfish, and their catch can literally be delivered to you within hours of being caught. Some are so fresh they are still in rigour mortis, which means they have to be ‘aged’ for a few more hours before they’re good to eat.