Frozen Whole Yellow Croaker

A gleaming golden skin and snow-white flesh that flakes into soft, sweet ribbons. This is the fish that sits at the centre of the table for celebrations across East Asia, and it is just as good on an ordinary Tuesday.

Handled and blast-frozen within hours of landing, so the flesh keeps the clean, mild umami of a very fresh catch. The structure is firm enough to hold together through steaming or a long braise, yet tender enough to fall apart under a spoon.

Why you will love it

• Blast-frozen soon after catch to lock in freshness
• Distinctive glossy golden skin with delicate white meat
• Firm enough for braising, tender enough for steaming
• An ideal size for one person or a shared family plate

Cooking ideas

• Steamed: score the body, tuck ginger and spring onion into the cavity, steam, then pour over a hot seasoned soy dressing
• Pan-fried: pat dry and cook over moderate heat until the skin crisps and turns deep gold on both sides
• Braised: simmer in a savoury soy sauce with ginger, garlic and chilli
• Soup: poach gently and finish with white pepper and coriander

Storage

Keep frozen at -18C or below. Do not refreeze once fully thawed. Cook soon after defrosting.