Whole Red Grouper, Frozen
A 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.
What it is
Epinephelus morio, gutted and gilled, fins on, scales intact. One fish per box, sized to feed a table rather than a plate.
Where it comes from
Caught 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.
Specifications
| Species | Epinephelus morio |
|---|---|
| Form | Whole, gutted, gilled, fins on |
| Net weight | 2 kg per box |
| Count | 2 to 4 fish per box |
| Size | 500 to 900 g per fish |
| Packaging | Vacuum sealed inside a printed carton |
Condition on arrival
Frozen 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.
Storage and thawing
- Keep at −18 °C or colder and use within nine months
- Thaw in the refrigerator on a rack, eight to ten hours for a whole fish
- Scale and rinse the cavity under cold water before cooking
- Do not refreeze once thawed
Shelf life and delivery
- Best before: 9 months from the production date on the carton
- Packed in an insulated liner with gel packs and sent on a cold chain
- Check the fish is hard through the belly before you freeze it
How to cook it
- Steam — twelve to fifteen minutes whole, then scallion and hot oil
- Braise — sear first, then simmer in soy, ginger and star anise
- Bake — 200 °C with herbs and lemon for twenty minutes
- Pan fry — thick steaks, skin side first, in a hot pan
Allergen information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.