A deep-water fish with a vivid red skin, a large eye and a single stout backbone, so the meat comes away in thick flakes with almost nothing to pick out. It carries a gentle sweetness that survives a strong braise.

What you get

• Whole fish, scaled and gutted, 2 kg net weight per box
• Roughly 3–4 fish per box, 550–750 g each
• One main bone and very few fine ones
• Skin left on to protect the flesh through freezing and transport

Where it comes from

Line-caught in cold deep water and frozen whole on board, then graded by weight on landing.

How to cook

• Braise whole with soy, ginger, star anise and a little rock sugar
• Steam with ginger and scallion and finish with hot oil
• Pan-fry in a covered pan until the skin is crisp and the flesh just sets
• Simmer the frame into a clear soup after the fillets are lifted off

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.