A whole deep-water grouper with black-spotted skin and dense, snow-white flesh that stays in clean flakes under steam. One of the firmest fish in the grouper family, and the one most chefs reach for when the plate has to hold together.

What It Is

The whole body of Epinephelus coioides, gutted, gilled and scaled, head and tail on. Skin carries dark spots over a pale grey ground. Flesh is thick at the shoulder, fine-grained, and low in fat, so it steams without falling apart.

Where It Comes From

Caught on deep reef grounds in the South China Sea and landed into chilled seawater, then cleaned and vacuum packed at the landing station before freezing. Whole-fish packing keeps the belly intact and the flesh moist.

Specifications

• Form: Whole, cleaned, head on, vacuum packed
• Size: 800–1000 g per fish, 2 fish per box
• Net weight: 2 kg per box
• Packaging: Vacuum sealed, then boxed in a liner

State

Raw and frozen at −18 °C or colder. The vacuum seal holds the skin against the flesh and keeps it from drying.

Storage & Shelf Life

• Frozen: up to 12 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: overnight in the refrigerator, bag cut open
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date is printed on the vacuum bag. Shipped on a cold chain with gel ice in an insulated liner; freeze on arrival and check the bag is still tight and the eyes clear.

How to Cook

• Score the flanks, lay ginger and spring onion over the fish and steam for 10 to 12 minutes
• Pour hot oil over the skin, then finish with light soy and shredded scallion
• Cut into thick sections and simmer in a clear broth with tofu and coriander
• Sear the head and frame first, then braise in a clay pot with garlic and shiitake

Allergens

Contains fish. Packed in a facility that also handles shellfish and molluscs. Sold as food only, with no health or medical claims.