Frozen Yellow Croaker

Bright golden scales, a slender body and flesh that separates into neat, garlic-like flakes: this is the fish that turns up at the centre of the table whenever there is something to celebrate. Each one is landed, graded and blast-frozen within hours, so the sweetness never has a chance to fade.

Why you will love it

• Landed and frozen the same day, straight from cold coastal water
• Fine white flesh that lifts cleanly off the bone in delicate petals
• Gentle, faintly sweet flavour with none of the muddy notes of farmed fish
• Whole and dressed, so it goes from freezer to steamer with no prep
• A natural source of protein, DHA and EPA

Cooking ideas

• Steam whole with ginger and spring onion, then finish with hot oil and light soy
• Pan-fry in a thin film of oil until the skin turns crisp and lacquered
• Braise slowly with garlic, chilli and a splash of rice wine
• Score the flanks and deep-fry for a dramatic, crisp-skinned centrepiece

Storage

Keep at or below -18 degrees Celsius. Thaw overnight in the refrigerator and cook within 24 hours. Never refreeze once fully thawed.