A broad, flat-bodied fish with shimmering golden skin and white flesh that separates into clean flakes. The frame carries very few small bones, so a whole fish serves easily at the table.

What you get

• 2 kg net weight per box, whole fish, scaled and gutted
• Roughly 2–3 fish per box at 700–1000 g each
• Gills and innards removed before freezing
• Skin left on to protect the flesh through the cold chain

Where it comes from

Net caught in warm southern coastal water and iced on the boat, then frozen whole on shore the same day.

How to cook

• Steam whole for 8 minutes with ginger and scallion, then dress with hot oil and light soy
• Pan-fry both sides until the skin crisps and the centre is just set
• Braise in a dark soy base with garlic until the sauce glazes the skin
• Dry-fry in thick sections and finish with salt and white pepper

Condition and storage

• Frozen solid at dispatch; keep at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 12 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and sent on a cold chain
• Move the box straight to the freezer on arrival and check the pack is firm

Allergens

Contains fish.