{"title":"Whole Fish","description":"\u003cp\u003eFish sold on the frame, head and tail intact: golden pompano, sea bass and whole turbot. Steam them, roast them, or cut steaks once they are part thawed.\u003c\/p\u003e","products":[{"product_id":"frozen-golden-pompano-whole-2-kg","title":"Frozen Golden Pompano, Whole, 2 kg","description":"\u003cp class=\"lead\"\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTaken 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.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eForm\u003c\/th\u003e\n\u003ctd\u003eWhole, gutted, scaled, head on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSkin\u003c\/th\u003e\n\u003ctd\u003eNatural golden yellow\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003eAbout 500 to 700 g per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePacking\u003c\/th\u003e\n\u003ctd\u003eLayered, frozen flat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid. The skin is bright, the eyes are clear and the belly cavity is clean and dry.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold 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.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eShort, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e score the skin, salt for 15 minutes, dry it well and fry skin down in a hot pan until golden before turning once.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOven baked\u003c\/strong\u003e score, rub with oil and herbs, bake at 200 C for 20 minutes and finish with lemon.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e sear both sides, add soy, rice wine and a little sugar, then simmer for 10 minutes and reduce the sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JOSHUA WALLACE","offers":[{"title":"Default Title","offer_id":58132858601638,"sku":"UV-002","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0791\/4445\/2262\/files\/frozen-golden-pompano-whole-2-kg-1.jpg?v=1794364443"},{"product_id":"frozen-whole-sea-bass-2-kg","title":"Frozen Whole Sea Bass, 2 kg","description":"\u003cp class=\"lead\"\u003eA whole bass, head and tail intact, gutted and scaled, with a firm body and low oil content. The flesh is white, mildly sweet and holds together well, which makes it forgiving for anyone new to cooking whole fish.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in coastal open water and frozen whole shortly after harvest. Each fish is graded, rinsed in chilled seawater and frozen flat in layers to keep the body straight and the scales intact.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eForm\u003c\/th\u003e\n\u003ctd\u003eWhole, gutted, scaled, head on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003eAbout 600 to 800 g per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eFlesh\u003c\/th\u003e\n\u003ctd\u003eWhite, low oil, few bones\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePacking\u003c\/th\u003e\n\u003ctd\u003eLayered, frozen flat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid. The skin is silver with no lifting scales, the gills are clean and the belly cavity is empty and dry.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours on a rack, then dry the cavity. Do not thaw at room temperature and do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date on the box. Travels in insulated liners with dry ice and arrives frozen solid.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eShort, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e stuff the cavity with ginger and scallion, steam for 8 to 9 minutes, then pour over hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-seared fillets\u003c\/strong\u003e cut down the backbone, dry the skin and sear skin side down until it crisps, then finish flesh side for 1 minute.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCharcoal grilled\u003c\/strong\u003e score the body, rub with oil, salt and lemon, grill over medium coals until the flesh flakes at the bone.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e fry the whole fish briefly, then braise with soy, ginger and a little stock for 12 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JOSHUA WALLACE","offers":[{"title":"Default Title","offer_id":58132860600486,"sku":"UV-003","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0791\/4445\/2262\/files\/frozen-whole-sea-bass-2-kg-1.jpg?v=1794364445"},{"product_id":"frozen-whole-turbot-2-kg","title":"Frozen Whole Turbot, 2 kg","description":"\u003cp class=\"lead\"\u003eA whole flat fish with both eyes on one side of the head, dark mottled skin on top and pale skin underneath. The meat is thick along the backbone, firm and buttery, and it separates from the bone in large clean flakes.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTrawled in cold coastal water and frozen whole soon after landing. Fish are gutted, rinsed and frozen flat, which suits a flat fish: the body stays level and the skin is not crushed.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eForm\u003c\/th\u003e\n\u003ctd\u003eWhole, gutted, head on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSkin\u003c\/th\u003e\n\u003ctd\u003eMottled dark upper side, pale underside\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003eAbout 800 g to 1.2 kg per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003ePacking\u003c\/th\u003e\n\u003ctd\u003eFrozen flat, layered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid. The skin is intact and speckled, the eyes are clear and the belly cavity is clean.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, on a rack in a dish. Do not thaw at room temperature; the thick centre thaws far more slowly than the thin edges.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 8 months of the production date on the box, and within 2 to 3 days of thawing. Ships frozen in insulated liners with dry ice.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eShort, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOven roasted\u003c\/strong\u003e score the top, rub with olive oil, garlic and herbs, roast at 200 C for 25 minutes and baste once.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e lay ginger and scallion over the fish and steam for 10 minutes, then finish with hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e cut across the bone into steaks, dry the skin and fry skin down until golden, then turn once.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e fry briefly, then braise in soy, ginger and stock for 12 minutes, spooning the sauce over the top.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JOSHUA WALLACE","offers":[{"title":"Default Title","offer_id":58132867219622,"sku":"UV-006","price":36.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0791\/4445\/2262\/files\/frozen-whole-turbot-2-kg-1.jpg?v=1794364451"}],"url":"https:\/\/jowatech.shop\/collections\/whole-fish.oembed","provider":"JOSHUA WALLACE","version":"1.0","type":"link"}