Bright golden fins, a silver-gold flank and a thick band of white meat that pulls away from the bone in big, clean pieces. The flesh is firm enough to turn in a pan without breaking, and mild enough that a simple sauce is all it needs.

What you get

• Whole fish, scaled and gutted, 2 kg net weight per box
• Roughly 4–6 fish per box, 350–500 g each
• Head and tail left on, body pre-scored for even heat
• Very few small bones, which makes it easy to serve to a mixed table

Where it comes from

Ocean-caught in clean coastal water and frozen straight after harvest, so the skin keeps its colour and the flesh keeps its moisture.

How to cook

• Pan-fry whole until both sides are crisp and golden, then finish with soy and scallion
• Steam with ginger, then dress with hot oil and a light seasoned soy
• Braise in a tomato and chilli base for a soft, tangy sauce
• Deep-fry and serve with a sharp tamarind dip

Condition and storage

• Ships and stores frozen 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 on the pack
• Packed in an insulated liner with gel packs, shipped on a cold chain
• Move the box straight to the freezer on arrival

Allergens

Contains fish.