{"title":"Whole Fish","description":"\u003cp\u003eFish that go into the box whole: gutted, scaled, head on and graded by weight. A whole fish keeps its moisture better than a fillet, and the frame gives you stock once the meat is off it.\u003c\/p\u003e\u003cp\u003eEach box holds 2 kg. Thaw overnight in the refrigerator on a rack, pat the skin dry, and cook it hot.\u003c\/p\u003e","products":[{"product_id":"wild-whole-grouper-frozen","title":"Wild Whole Grouper, Frozen","description":"\u003cp\u003eA 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.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003eA whole fish of the \u003cem\u003eEpinephelus\u003c\/em\u003e 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.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eReef 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.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eEpinephelus spp.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eForm\u003c\/th\u003e\n\u003ctd\u003eWhole, gutted and scaled, head on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e800 g to 1.5 kg per fish, 2 to 3 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrade\u003c\/th\u003e\n\u003ctd\u003eA, no fin or belly damage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eVacuum bag inside a printed carton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen 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.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder, where it holds for nine months\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator on a rack, 8 to 12 hours for a 1 kg fish\u003c\/li\u003e\n\u003cli\u003eRinse the cavity under cold water and pat the skin dry before cooking\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 12 months from the production date stamped on the carton\u003c\/li\u003e\n\u003cli\u003eSent on a cold chain in an insulated liner with gel packs\u003c\/li\u003e\n\u003cli\u003eMove the box to the freezer on arrival and check every fish is rigid\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSteamed: 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\u003c\/li\u003e\n\u003cli\u003eBraised: cut into chunks, sear until golden, then simmer 20 minutes in stock, soy and a little rock sugar\u003c\/li\u003e\n\u003cli\u003eClay pot: line the base with onion and ginger, set the fish on top, add rice wine and bake covered for 15 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens and compliance\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. This is a raw product and must be cooked thoroughly before serving.\u003c\/p\u003e","brand":"THEO COX","offers":[{"title":"Default Title","offer_id":68210949521644,"sku":"TC-SEA-001","price":88.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0862\/0923\/3132\/files\/wild-whole-grouper-frozen-1.jpg?v=1794538613"},{"product_id":"golden-pomfret-ocean-farmed","title":"Golden Pomfret, Ocean Farmed","description":"\u003cp\u003eA flat, silver-gold fish with a small head and a single central bone, so the flesh lifts cleanly off the frame in wide pieces. The meat is soft and faintly sweet, which is why it takes so well to a very hot pan and a short stay in steam.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eTrachinotus blochii\u003c\/em\u003e, the pompano traded across Asia under its golden name. The body is broad and compressed, the fins washed yellow, and the skin thin enough that it crisps in the pan instead of peeling away.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised in anti-wave net cages set in open coastal water, where the current keeps the fish moving and the flesh firm. Harvested at 400 g to 600 g, bled, gutted and frozen in a shore plant within hours of leaving the cage.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eTrachinotus blochii\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eForm\u003c\/th\u003e\n\u003ctd\u003eWhole, gutted, head on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e400 g to 600 g per fish, 3 to 5 per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrade\u003c\/th\u003e\n\u003ctd\u003eA, fins intact\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eIndividually wrapped, vacuum bag, carton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen solid and individually wrapped, so the fish come apart one at a time. The skin should be unbroken and the belly cavity clean; check that the wrap is not torn before it goes into the freezer.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder for up to nine months\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator overnight, still in its wrap, on a plate\u003c\/li\u003e\n\u003cli\u003eWipe the skin dry before it hits the pan, or it will steam instead of crisp\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 12 months from the production date on the carton\u003c\/li\u003e\n\u003cli\u003eSent on a cold chain in an insulated liner with gel packs\u003c\/li\u003e\n\u003cli\u003eFreeze on arrival and check the wrap on every fish\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePan-fried: score the skin, dry it well, four minutes a side in a hot pan\u003c\/li\u003e\n\u003cli\u003eSteamed: ginger and spring onion, eight minutes over rolling steam\u003c\/li\u003e\n\u003cli\u003eOven: 200 °C for 18 minutes with olive oil and herbs\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens and compliance\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Raw product, cook thoroughly before serving.\u003c\/p\u003e","brand":"THEO COX","offers":[{"title":"Default Title","offer_id":68210950177004,"sku":"TC-SEA-003","price":46.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0862\/0923\/3132\/files\/golden-pomfret-ocean-farmed-1.jpg?v=1794538619"}],"url":"https:\/\/thcolife.shop\/collections\/whole-fish.oembed","provider":"THEO COX","version":"1.0","type":"link"}