Frozen Whole Sea Bass, 2 kg
A 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.
Where It Comes From
Raised 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.
Specifications
| Form | Whole, gutted, scaled, head on |
|---|---|
| Net weight | 2 kg per box |
| Size | About 600 to 800 g per fish |
| Flesh | White, low oil, few bones |
| Packing | Layered, frozen flat |
State on Arrival
Raw and frozen solid. The skin is silver with no lifting scales, the gills are clean and the belly cavity is empty and dry.
Storage and Thawing
Hold 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.
Shelf Life and Delivery
Best within 12 months of the production date on the box. Travels in insulated liners with dry ice and arrives frozen solid.
How to Cook It
Short, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.
- Steamed stuff the cavity with ginger and scallion, steam for 8 to 9 minutes, then pour over hot oil and light soy.
- Pan-seared fillets cut down the backbone, dry the skin and sear skin side down until it crisps, then finish flesh side for 1 minute.
- Charcoal grilled score the body, rub with oil, salt and lemon, grill over medium coals until the flesh flakes at the bone.
- Braised fry the whole fish briefly, then braise with soy, ginger and a little stock for 12 minutes.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.