A heavy-bodied reef fish with dark mottled skin and thick, snowy flakes that hold their shape on the plate. The frame is stout and the fine bones are few, so a whole fish serves cleanly straight from the steamer.

What you get

• Whole fish, scaled and gutted, 2 kg net weight per box
• Roughly 2–3 fish per box, 700–1000 g each
• Gills and innards removed before freezing
• Skin left on to protect the flesh through the cold chain

Where it comes from

Reef-caught in clean coastal water and frozen with liquid nitrogen within hours of landing, which sets the flesh fast and keeps the texture tight rather than watery.

How to cook

• Steam whole with ginger and scallion, then dress with hot oil and seasoned soy
• Braise in a clay pot with garlic, shiitake and a dark soy base
• Pan-fry in thick sections until the skin crisps and the centre just sets
• Simmer the head and frame into a clear soup after the fillets are lifted

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 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

Allergens

Contains fish.