A small round fish with a gilded flank, cleaned and frozen whole. The meat is flaky and sweet, and the skin crisps in a single sheet.

What It Is

A whole marine fish of the croaker family, sold round rather than filleted: head, tail and backbone intact, the belly opened and cleaned. The skin carries a metallic gold sheen over a silver ground. Beneath it the flesh is white and fine-grained, built in loose flakes that separate cleanly with a fork and a few fine bones that lift out in one piece.

Where It Comes From

Taken from coastal grounds of the East China Sea on day boats, then gutted and blast-frozen at the shore plant the same day, so the fish never sits in a hold.

Specifications

State on Arrival

Arrives frozen hard with gel ice in an insulated box. The pack should feel like a brick; if it has softened, cook the fish the same day instead of refreezing.

Storage & Thawing

• Keep at -18 °C or colder, in the sealed pack.
• Thaw overnight in the refrigerator, still in the pack, on a plate.
• For a faster thaw, stand the sealed pack in cold water for 40–60 minutes.
• Pat the skin and cavity dry before cooking — a wet fish will not brown.
• Do not refreeze once fully thawed.

Shelf Life & Delivery

Best within 9 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen in an insulated box with gel ice on a cold-chain service.

How to Cook It

• ('Steam: score the flanks, tuck ginger and scallion into the cavity, steam 8–10 minutes, dress with hot soy and oil.', 'Pan-fry: dry the skin, fry in a little oil over medium heat until both sides are crisp and gold, 4–5 minutes a side.', 'Braise: sear first, then simmer in soy, ginger, garlic and a little sugar for 10 minutes until the sauce glazes the fish.', 'Deep-fry: dust lightly with cornflour and fry at 180 °C for 4–5 minutes until the skin blisters.')

Allergens

Contains fish. Packed in a facility that also handles crustaceans and molluscs.