A whole white fish with silver spotted skin and a mild, clean flavour that suits both a steamer and a frying pan. The flesh is bright white and holds together well, so a whole fish can be lifted to the plate in one piece.

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, innards and belly lining removed before freezing
• Skin and head left on, so the fish steams evenly

Where it comes from

Farmed in cold coastal pens and harvested to order, then cleaned and blast frozen at the shore plant the same day.

How to cook

• Steam whole with ginger and scallion until the flesh turns opaque, then finish with hot oil and light soy
• Score the skin and pan-fry until golden on both sides
• Poach in a light broth for a hot pot
• Bake with lemon and herbs, or cut into fillets for a quicker cook

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.