Wild Whole Grouper, Frozen
A firm, deep-bodied fish with tight scales and a clean sea scent, landed whole and frozen within hours of coming aboard. The flesh sets into large flakes that hold together in a hot oven or a covered pot, so it carries both a quick weeknight bake and a slow braise without falling apart.
What it is
A whole fish of the Epinephelus group, gutted and scaled with head and tail left on. The pattern runs in dark brown blotches over a pale olive ground, and the skin tightens and turns glossy the moment it meets heat.
Where it comes from
Reef and rocky-ground fishing grounds in the western Pacific, taken by line and trap boats that land into a shore plant the same day. Every fish is graded by weight before freezing, and only whole, undamaged specimens go into the box.
Specifications
| Species | Epinephelus spp. |
|---|---|
| Form | Whole, gutted and scaled, head on |
| Net weight | 2 kg per box |
| Size | 800 g to 1.5 kg per fish, 2 to 3 fish per box |
| Grade | A, no fin or belly damage |
| Packaging | Vacuum bag inside a printed carton |
Condition on arrival
Frozen solid at dispatch and packed with gel. Each fish should be rigid and the vacuum bag should still be tight against the skin. A soft patch or pooled liquid in the bag means the cold chain broke in transit.
Storage and thawing
- Keep at −18 °C or colder, where it holds for nine months
- Thaw overnight in the refrigerator on a rack, 8 to 12 hours for a 1 kg fish
- Rinse the cavity under cold water and pat the skin dry before cooking
- Do not refreeze once thawed
Shelf life and delivery
- Best before: 12 months from the production date stamped on the carton
- Sent on a cold chain in an insulated liner with gel packs
- Move the box to the freezer on arrival and check every fish is rigid
How to cook
- Steamed: score the thickest part, lay ginger and spring onion on top, 10 to 12 minutes over rolling steam, then finish with hot oil and light soy
- Braised: cut into chunks, sear until golden, then simmer 20 minutes in stock, soy and a little rock sugar
- Clay pot: line the base with onion and ginger, set the fish on top, add rice wine and bake covered for 15 minutes
Allergens and compliance
Contains fish. Packed in a facility that also handles crustaceans and molluscs. This is a raw product and must be cooked thoroughly before serving.