Silvery skin over a long, lean body of snow-white flesh that stays moist under steam and holds together when lifted off the bone. The body arrives pre-slit, so heat reaches the centre at the same time as the surface.

What you get

• Whole fish, scaled and gutted, 2 kg net weight per box
• Roughly 4–6 fish per box, 400–550 g each
• Body scored on both sides for even cooking
• Clean, mild flavour with almost no fishy edge

Where it comes from

Wild-caught in coastal water and frozen on landing, then graded by length so the fish in a box cook in the same time.

How to cook

• Steam eight to ten minutes with ginger and scallion, then pour over hot oil and soy
• Pan-fry skin side first until it crisps, then finish in the oven
• Poach gently in a light broth with lemon and bay for a clean, delicate plate
• Braise in a clay pot with garlic, shiitake and a dark soy base

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.