Whole white-fleshed fish, already gutted and scored in a neat diamond pattern across the body so the heat reaches the bone in one pass. The flesh is soft, flaky and pale, with a mild sweetness and no muddy aftertaste.

Origin

Taken from freshwater and estuarine fisheries in eastern China, cleaned and frozen whole at the processing plant on the same day as landing.

Specification

• 2 kg box, 4 to 6 whole fish
• 350 to 500 g per fish, about 30 cm long
• Gutted, scaled and scored, ready for the pan
• Frozen whole with the head on

Condition

Raw and frozen. The scoring is already cut, so the fish goes straight from the thawed pack into the steamer or the pan.

Storage

• Keep at −18 °C or colder from delivery to cooking
• 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 18 months from the production date printed on the pack
• Packed in an insulated liner with gel packs and shipped on a cold chain
• Move the box straight to the freezer on arrival and check the pack is still firm

How to cook

• Steam for 8 to 10 minutes with ginger and scallion, then pour over hot oil
• Braise in a chilli bean sauce with garlic and rice wine
• Pan-fry in a little oil until the skin crisps, about 5 minutes a side
• Poach in a light broth with tofu and coriander

Allergens

Contains fish. Not suitable for fish allergies.