Frozen Whole Sea Bass

Whole sea bass, cleaned and frozen soon after landing to hold its clean, mild flavour and delicate flaking white flesh. The meat is firm and low in oil, with very few fine bones.

What you get

• 2 kg whole fish, cleaned and ready to cook
• Bright white flesh that keeps its shape
• Mild, sweet taste with no strong fishiness

How to cook

Steam: lay ginger and spring onion over the fish and steam until the flesh flakes away from the bone. Finish with hot oil and soy.

Pan-sear: score the skin, pat dry, and cook in a hot pan until the skin is crisp and the flesh opaque.

Braise or bake: cook in a covered dish with stock, wine and aromatics, or roast with lemon, garlic and herbs.

Thaw in the refrigerator and cook it through.

Storage

Keep at or below −18°C. Do not refreeze after thawing.