{"title":"Premium Whole Fish","description":"\u003cp\u003eFish sold whole and uncleaned, exactly as it comes off the boat: head, tail and skin on. Each line is graded by size band and packed in a 2 kg box.\u003c\/p\u003e","products":[{"product_id":"whole-tilapia","title":"Frozen Whole Tilapia","description":"\u003cp\u003eA small whole freshwater fish, scaled, gutted and gilled before packing, so it goes from the box to the pan with nothing but a rinse and a pat dry. Mild, firm white flesh with a short bone structure.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe whole body of \u003cem\u003eOreochromis niloticus\u003c\/em\u003e, roughly 500 to 650 g per fish, head on and tail on. Skin left intact, viscera, gills and scales removed. Flesh is snow white and holds its shape when braised.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in managed freshwater ponds in southern China, harvested to size and cleaned at the packing station within hours. Each fish is vacuum sealed and frozen hard before it leaves the plant.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, cleaned, head on, vacuum packed\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 500–650 g per fish, 3 to 4 fish per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed, then boxed in a liner\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. The vacuum bag keeps the skin from drying out in the freezer.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 12 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e overnight in the refrigerator, bag opened\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest before date is printed on the vacuum bag and counted from the packing date. Shipped on a cold chain with gel ice in an insulated liner; freeze on arrival and check the bag is still tight and the skin unbroken.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eScore both flanks, rub with salt, and steam with ginger and spring onion for 8 to 10 minutes\u003c\/li\u003e\n  \u003cli\u003eFry in a hot pan until the skin is crisp, then finish with soy, garlic and a splash of stock\u003c\/li\u003e\n  \u003cli\u003eSimmer whole in a light tomato and tamarind broth for a sour fish soup\u003c\/li\u003e\n  \u003cli\u003eCut into thick steaks and deep-fry until the edges turn gold\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and molluscs. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"LACHLAN KENNEDY","offers":[{"title":"Default Title","offer_id":48179387891796,"sku":"LK-SEA-02","price":28.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/whole-tilapia-1.jpg?v=1794450097"},{"product_id":"whole-mouse-grouper","title":"Frozen Whole Mouse Grouper","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe whole body of \u003cem\u003eEpinephelus coioides\u003c\/em\u003e, 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught 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.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, cleaned, head on, vacuum packed\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 800–1000 g per fish, 2 fish per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum sealed, then boxed in a liner\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. The vacuum seal holds the skin against the flesh and keeps it from drying.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 12 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e overnight in the refrigerator, bag cut open\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eScore the flanks, lay ginger and spring onion over the fish and steam for 10 to 12 minutes\u003c\/li\u003e\n  \u003cli\u003ePour hot oil over the skin, then finish with light soy and shredded scallion\u003c\/li\u003e\n  \u003cli\u003eCut into thick sections and simmer in a clear broth with tofu and coriander\u003c\/li\u003e\n  \u003cli\u003eSear the head and frame first, then braise in a clay pot with garlic and shiitake\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and molluscs. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"LACHLAN KENNEDY","offers":[{"title":"Default Title","offer_id":48179388186708,"sku":"LK-SEA-05","price":79.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/whole-mouse-grouper-1.jpg?v=1794450103"},{"product_id":"whole-red-pomfret","title":"Frozen Whole Red Pomfret","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe whole body of \u003cem\u003ePampus argenteus\u003c\/em\u003e, 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eNetted 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.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, cleaned, head on, no ice glaze\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 400–500 g per fish, 4 to 5 fish per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Individually wrapped, then boxed in a liner\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder, with no added glaze, so the skin stays dry and sears properly.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 9 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e overnight in the refrigerator on a rack\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eScore the flanks and steam with ginger and spring onion for 8 minutes\u003c\/li\u003e\n  \u003cli\u003eFry in a shallow pan until the skin blisters, then finish with soy and a little sugar\u003c\/li\u003e\n  \u003cli\u003eBraise with tomato and chilli for a sweet-sour sauce that suits the flat shape\u003c\/li\u003e\n  \u003cli\u003eDeep-fry whole until crisp, then pour over a hot vinegar dressing\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and molluscs. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"LACHLAN KENNEDY","offers":[{"title":"Default Title","offer_id":48179388350548,"sku":"LK-SEA-07","price":36.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/whole-red-pomfret-1.jpg?v=1794450106"},{"product_id":"yellowfin-sea-bream","title":"Frozen Yellowfin Sea Bream","description":"\u003cp\u003eA 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe whole body of \u003cem\u003eAcanthopagrus latus\u003c\/em\u003e, 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eLine-caught and netted in shallow coastal grounds off southern China, then iced and cleaned at the landing station before being frozen the same day.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e Whole, cleaned, head on, individually wrapped\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 450–550 g per fish, 3 to 4 fish per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Individually wrapped, then boxed in a liner\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen at −18 °C or colder. The wrap keeps the skin from drying and the fins from breaking in the box.\u003c\/p\u003e\n\n\u003ch3\u003eStorage \u0026amp; Shelf Life\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFrozen:\u003c\/strong\u003e up to 9 months at −18 °C\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawed:\u003c\/strong\u003e 0–4 °C, cook within 24 hours\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e overnight in the refrigerator, wrap opened\u003c\/li\u003e\n  \u003cli\u003eDo not refreeze once fully thawed\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow to Cook\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eSteam whole with ginger and spring onion for 8 to 9 minutes, then dress with hot oil and light soy\u003c\/li\u003e\n  \u003cli\u003eFry until the skin turns crisp, then braise with garlic and a little stock\u003c\/li\u003e\n  \u003cli\u003eCut into chunks and stir-fry with peppers and scallion over high heat\u003c\/li\u003e\n  \u003cli\u003ePoach in a clear broth with tofu and coriander for a light soup\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eAllergens\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and molluscs. Sold as food only, with no health or medical claims.\u003c\/p\u003e","brand":"LACHLAN KENNEDY","offers":[{"title":"Default Title","offer_id":48179388416084,"sku":"LK-SEA-08","price":39.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/files\/yellowfin-sea-bream-1.jpg?v=1794450108"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0716\/4316\/8852\/collections\/whole-red-pomfret-1.jpg?v=1794465591","url":"https:\/\/lakenmart.shop\/collections\/premium-whole-fish.oembed","provider":"LACHLAN KENNEDY","version":"1.0","type":"link"}