Whole Fish

Fish that arrives whole — head, tail and all — so nothing is lost between the water and your kitchen. Both are frozen at their peak and stay firm and sweet once thawed.

In This Collection

• Sea Bass — fine white flesh with a clean, delicate taste. Steam it whole with ginger and spring onion, or roast it until the skin crisps.
• Golden Pomfret — a rich, slightly oily fish that holds together beautifully in the pan. Fry it whole and finish with a squeeze of lime.

Every fish is gutted and scaled before freezing, so it goes straight from the freezer to the heat.