Frozen Whole Sea Bass

Silvery skin, snow-white flesh and a clean, mild sweetness that makes it one of the most versatile fish on the counter. Pre-gutted, pre-scaled and lightly scored so the heat reaches the bone.

Firm enough to hold its shape through a slow braise, delicate enough to flake under a spoon after a few minutes of steaming. It carries both light and bold flavours without ever tasting muddy.

Why you will love it

• Pre-gutted and pre-scaled, with slits already cut for even cooking
• Firm, compact flesh that will not crumble in the pan
• Mild, sweet flavour with almost no fishiness
• Vacuum-sealed to protect moisture and flavour

Cooking ideas

• Steamed: lay ginger and spring onion over the fish, steam until opaque, then pour over hot seasoned soy oil
• Claypot: sear lightly, then simmer in a spicy broth with dried chilli, star anise, garlic and Sichuan pepper
• Pan-fried: pat completely dry and fry over medium heat until both sides are golden and crisp
• Braised: simmer with soy, ginger and spring onion until the sauce turns thick and glossy

Storage

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