A wild-caught bream with silver-grey scales and fins that turn bright yellow at the tips. Gutted and cleaned before packing, so it goes straight into the steamer once thawed.

What It Is

The whole body of Acanthopagrus latus, gutted, gilled and scaled, head and tail on. Flesh is fine-grained and pale, with a clean sweet finish and a single row of small bones along the spine.

Where It Comes From

Line-caught and netted in shallow coastal grounds off southern China, then iced and cleaned at the landing station before being frozen the same day.

Specifications

• Form: Whole, cleaned, head on, individually wrapped
• Size: 450–550 g per fish, 3 to 4 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. The wrap keeps the skin from drying and the fins from breaking in the box.

Storage & Shelf Life

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

Shelf Life & Delivery

Best before date is printed on the wrap and counted from the packing date. Shipped with gel ice in an insulated liner on a cold chain; freeze on arrival and check the scales are intact and the belly firm.

How to Cook

• Steam whole with ginger and spring onion for 8 to 9 minutes, then dress with hot oil and light soy
• Fry until the skin turns crisp, then braise with garlic and a little stock
• Cut into chunks and stir-fry with peppers and scallion over high heat
• Poach in a clear broth with tofu and coriander for a light soup

Allergens

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