Frozen Whole Sea Bass

A wild-caught ocean fish with silvery-grey skin and firm, snow-white flesh that stays moist through almost any cooking method. It is gutted, scaled and scored before freezing, so it travels from freezer to steamer with barely any work.

Why You'll Love It

• Wild-caught at sea and quick-frozen on landing
• Pre-gutted, pre-scaled and scored for faster, more even cooking
• Clean, mildly sweet flavour with none of the heavy fishiness
• Firm flesh that holds together through long braises and slow simmering

How to Cook

• Steam: lay ginger and spring onion on top, then finish with a drizzle of hot seasoned soy
• Pan-fry: pat the skin dry and fry until crisp and golden, served with lemon
• Spicy claypot: sear first, then simmer with dried chilli, star anise, garlic and Sichuan pepper
• Braise: reduce soy, ginger and scallion into a thick, glossy sauce

Storage

Keep at -18°C or below. Thaw slowly in the refrigerator, or submerge the sealed pack in cold water if you are short on time — never at room temperature. Do not refreeze after thawing.