A whole pompano, head and tail on, gutted and scaled, with the flat oval body and yellow-gold skin the species is known for. The flesh is white and fine grained, and the bone structure is simple, with few small bones to work around.

Where It Comes From

Taken from open ocean net pens and open water, then frozen whole within hours of harvest. Fish are graded by weight, rinsed in chilled seawater and frozen flat so the bodies stay straight and the skin is unmarked.

Specifications

State on Arrival

Raw and frozen solid. The skin is bright, the eyes are clear and the belly cavity is clean and dry.

Storage and Thawing

Hold at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, standing the fish on a rack so any liquid drains away, then dry the cavity with paper towel. Do not refreeze once thawed.

Shelf Life and Delivery

Best within 12 months of the production date on the box. Shipped in insulated liners with dry ice and arrives frozen; put it straight into the freezer on arrival.

How to Cook It

Short, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.

• Steamed score the thickest part, lay ginger and scallion over and inside, steam over a rolling boil for 8 minutes, then finish with hot oil and light soy.
• Pan-fried score the skin, salt for 15 minutes, dry it well and fry skin down in a hot pan until golden before turning once.
• Oven baked score, rub with oil and herbs, bake at 200 C for 20 minutes and finish with lemon.
• Braised sear both sides, add soy, rice wine and a little sugar, then simmer for 10 minutes and reduce the sauce.

Allergen Information

Contains fish. Packed in a facility that also handles crustaceans and molluscs.