A flat, oval body of silvery skin around one central bone and almost nothing else, so the flesh lifts away in large, soft pieces. Mild and faintly sweet, it needs very little beyond salt, ginger and heat.

What you get

• Whole fish, scaled and gutted, 2 kg net weight per box
• Roughly 3–4 fish per box, 500–700 g each
• One central spine, no fine intramuscular bones
• Flash frozen whole so the skin keeps its sheen

Where it comes from

Wild-caught in open coastal water and frozen at peak freshness on landing, then graded by size so a box cooks evenly.

How to cook

• Steam whole with ginger and scallion, then pour over hot oil and seasoned soy
• Pan-fry in a shallow pan until both sides are golden and the edges crisp
• Braise gently in a light soy and vinegar base so the flesh does not break
• Deep-fry and serve with a sharp tamarind or chilli dip

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.