A flat, round-bodied fish with silvery skin and a warm red flush around the gills and fins. Packed with no ice glaze, so what the box weighs is fish, not water.

What It Is

The whole body of Pampus argenteus, gutted and gilled, head and tail on, skin left intact. Flesh is fine and sweet with a single central bone and very few pin bones, which makes it easy to serve off the bone.

Where It Comes From

Netted in coastal waters off eastern China and iced on deck, then cleaned and frozen at the landing plant the same day. A pale silver skin with red at the gill cover is the sign it was handled cold and fast.

Specifications

• Form: Whole, cleaned, head on, no ice glaze
• Size: 400–500 g per fish, 4 to 5 fish per box
• Net weight: 2 kg per box
• Packaging: Individually wrapped, then boxed in a liner

State

Raw and frozen at −18 °C or colder, with no added glaze, so the skin stays dry and sears properly.

Storage & Shelf Life

• Frozen: up to 9 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: overnight in the refrigerator on a rack
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date is printed on the wrap and counted from the packing date. Shipped on a cold chain with gel ice in an insulated liner; freeze on arrival and check the skin is glossy and the eye clear.

How to Cook

• Score the flanks and steam with ginger and spring onion for 8 minutes
• Fry in a shallow pan until the skin blisters, then finish with soy and a little sugar
• Braise with tomato and chilli for a sweet-sour sauce that suits the flat shape
• Deep-fry whole until crisp, then pour over a hot vinegar dressing

Allergens

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