Frozen Whole Crucian Carp

A freshwater favourite, gutted and cleaned before freezing so there is almost nothing left to do in the kitchen. Firm, compact white flesh with a mild sweetness and a remarkably low fishy note.

Vacuum-sealed and frozen individually, it holds its shape through a long simmer and will not break apart in the pan. That firmness is exactly what makes it the fish of choice for a pot of milky-white soup.

Why you will love it

• Pre-gutted and cleaned, so preparation is minimal
• Firm flesh that keeps its shape through long cooking
• Mild, sweet flavour with very little fishiness
• Vacuum-sealed to prevent freezer burn

Cooking ideas

• Milky soup: sear the fish, pour in boiling water and simmer gently until the broth turns opaque white
• Braised: fry until golden, then simmer with soy, ginger, star anise and dried chilli
• Steamed: top with ginger and spring onion shreds, steam, then dress with hot seasoned oil
• Crisp-fried: dust lightly with starch and deep-fry until the skin is golden

Storage

Keep continuously frozen at -18C or below. Do not refreeze after thawing. Once thawed, cook within 2-3 days.