Silver-grey scales, a bright yellow band along the fins and a firm, close-grained flesh that stays sweet under heat. It is a forgiving fish: it takes a hard sear without drying and holds up in a wet braise.

What you get

• Whole fish, cleaned and gutted, 2 kg net weight per box
• Roughly 4–6 fish per box, 330–500 g each
• Vacuum sealed individually so the skin stays intact
• Frozen solid, with no glaze weight added to the pack

Where it comes from

Line-caught along the Chaoshan coast and iced on the boat, then cleaned and frozen on shore the same day.

How to cook

• Steam with ginger, scallion and a spoon of fermented black bean
• Braise in light soy with a little rock sugar until the sauce glazes the skin
• Pan-fry both sides until golden, then finish with a squeeze of lime
• Simmer with tofu and tomato for a clean, light soup

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.