{"title":"Whole Fish","description":"\u003cp\u003eFish sold as they come off the boat — gutted, gilled and frozen with head, tail and skin still on, so the flesh stays moist through a long steam or braise.\u003c\/p\u003e","products":[{"product_id":"whole-red-grouper-frozen","title":"Whole Red Grouper, Frozen","description":"\u003cp\u003eA reef fish with brick-red skin and a heavy, blunt head, frozen whole and uncleaned only in the sense that the scales are still on. The flesh is brilliant white, breaks into large flakes and stays moist through a long steam, which is why it is usually the centre of the table.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eEpinephelus morio\u003c\/em\u003e, gutted and gilled, fins on, scales intact. One fish per box, sized to feed a table rather than a plate.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCaught on reef grounds and landed into a plant that freezes it whole within hours. The eyes should still be clear and the skin bright when you open the box.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eEpinephelus morio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eForm\u003c\/th\u003e\n\u003ctd\u003eWhole, gutted, gilled, fins 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\u003eCount\u003c\/th\u003e\n\u003ctd\u003e2 to 4 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e500 to 900 g per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eVacuum sealed inside a printed carton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen straight, with the tail and fins unbroken. Some frost inside the bag is normal; a dull eye or a soft belly means it has been thawed and refrozen.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder and use within nine months\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator on a rack, eight to ten hours for a whole fish\u003c\/li\u003e\n\u003cli\u003eScale and rinse the cavity under cold water 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: 9 months from the production date on the carton\u003c\/li\u003e\n\u003cli\u003ePacked in an insulated liner with gel packs and sent on a cold chain\u003c\/li\u003e\n\u003cli\u003eCheck the fish is hard through the belly before you freeze it\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — twelve to fifteen minutes whole, then scallion and hot oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e — sear first, then simmer in soy, ginger and star anise\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake\u003c\/strong\u003e — 200 °C with herbs and lemon for twenty minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan fry\u003c\/strong\u003e — thick steaks, skin side first, in a hot pan\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen information\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"RORY HARRIS","offers":[{"title":"Default Title","offer_id":68109030424612,"sku":"RH-SEA-006","price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/7586\/9476\/files\/whole-red-grouper-frozen-1.jpg?v=1794539418"},{"product_id":"jumbo-yellow-croaker-whole","title":"Jumbo Yellow Croaker, Whole","description":"\u003cp\u003eA big, deep-bodied fish with skin the colour of old gold and scales that gleam like leaf. The flesh is soft, faintly sweet and noticeably fattier than the smaller grades, so it turns silky under steam and crisp at the edges when it is fried.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eLarimichthys crocea\u003c\/em\u003e, the large grade, gutted and gilled with the head and tail left on. One fish is sized for a banquet platter and will serve four to six.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eWild-caught in the East China Sea and hand-selected for colour and weight before freezing, which is why the gold tone is deeper than on the smaller sizes.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eLarimichthys crocea\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eForm\u003c\/th\u003e\n\u003ctd\u003eWhole, gutted, gilled, scales 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\u003eCount\u003c\/th\u003e\n\u003ctd\u003e2 to 3 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e600 to 900 g per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eVacuum sealed inside a printed carton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen rigid with the scales flat against the body. Lift the gill cover when it has thawed: it should be red, not brown, and the eye should be clear.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder and use within twelve months\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for eight to twelve hours and turn it once halfway\u003c\/li\u003e\n\u003cli\u003eScore the thickest part of the body so the heat reaches the bone\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\u003ePacked in an insulated liner with gel packs and sent on a cold chain\u003c\/li\u003e\n\u003cli\u003eConfirm the belly is hard when it arrives, then freeze it straight away\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — twelve to fifteen minutes with ginger, then hot soy oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHome braise\u003c\/strong\u003e — sear both sides and simmer in soy, wine and rock sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry pan fry\u003c\/strong\u003e — thick segments dusted with flour, fried until golden\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith pickled greens\u003c\/strong\u003e — braise with bamboo shoot until the liquor thickens\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen information\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"RORY HARRIS","offers":[{"title":"Default Title","offer_id":68109031079972,"sku":"RH-SEA-008","price":56.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/7586\/9476\/files\/jumbo-yellow-croaker-whole-1.jpg?v=1794539423"}],"url":"https:\/\/rohaelec.shop\/collections\/whole-fish.oembed","provider":"RORY HARRIS","version":"1.0","type":"link"}