{"title":"Whole Fish","description":"\u003cp\u003eWhole cleaned fish, graded for even size and frozen within hours of landing. Head and tail on, so the frame keeps the flesh moist through steaming, braising or a hot pan.\u003c\/p\u003e","products":[{"product_id":"frozen-whole-golden-yellow-croaker","title":"Frozen Whole Golden Yellow Croaker","description":"\u003cp\u003eA slender, silver-gold fish with a fine, flaky grain and a clean sweetness that stays mild even when the flesh is cooked hard. The skin crisps beautifully in a hot pan, and the frame holds together long enough to survive a braise without collapsing.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eGolden croaker (\u003cem\u003eLarimichthys crocea\u003c\/em\u003e), sold as a whole cleaned fish with head and tail intact. Gutted and scaled before freezing, so the only work left in your kitchen is a rinse and a pat dry.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught in the coastal waters of the western Pacific and landed into a shore plant, where the fish are graded, cleaned and blast-frozen within hours rather than shipped on ice. That short window is what keeps the flesh tight instead of soft.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut: whole, cleaned, scaled, head and tail on\u003c\/li\u003e\n  \u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n  \u003cli\u003eGrading: sorted for even length before freezing\u003c\/li\u003e\n  \u003cli\u003eSkin: glossy gold, no freezer burn or patchy discolouration\u003c\/li\u003e\n  \u003cli\u003eBones: fine pin bones present along the frame\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid, individually frozen so the fish do not clump. Each box is sealed and packed with gel ice inside an insulated liner, and should reach you hard frozen with no soft spots at the centre.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder and cook within the date printed on the box. Thaw overnight in the refrigerator, never on the bench, and pat the cavity dry before cooking so the skin can colour instead of steam.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eBest before 18 months from the production date on the box. Once fully thawed, cook the same day and do not refreeze. Cold chain is unbroken from the plant to your door.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eScore the thickest part of the body twice on each side, season inside and out, then steam for eight to ten minutes over high heat and finish with hot oil, ginger and spring onion. To pan-fry, dry the skin thoroughly and lay it away from you in a hot pan until it releases on its own. It also takes well to a soy and rock sugar braise, or to deep-frying at 180 C until the fins turn crisp.\u003c\/p\u003e\n\u003ch3\u003eAllergens and Compliance\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Not suitable for anyone with a fish allergy. This is a food product and no health, medical or nutritional claim is made for it.\u003c\/p\u003e","brand":"SEBASTIAN COLLINS","offers":[{"title":"Default Title","offer_id":54668372967608,"sku":"SC-WHOLE-YELLOW-CROAKER","price":32.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0992\/6033\/4264\/files\/whole-yellow-croaker-1.jpg?v=1793937317"},{"product_id":"frozen-whole-spotted-grouper","title":"Frozen Whole Spotted Grouper","description":"\u003cp\u003eA thick, heavy-bodied reef fish with mottled skin and flesh so dense it slices clean and holds its shape through a long braise. It is the fish to buy when the dish has to look composed on the plate rather than falling into flakes.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eSpotted grouper, sold whole and cleaned with head and tail on. Reef-dwelling and slow-growing, which is what gives the flesh its tight grain and clean, faintly sweet finish.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eHand-lined and trap-caught around reef structures in the Indo-Pacific, then landed and blast-frozen whole within hours. Nothing is filleted before freezing, so the frame stays intact and the flesh does not dry.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut: whole, cleaned, scaled, head and tail on\u003c\/li\u003e\n  \u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n  \u003cli\u003eFlesh: snow white, dense, low flake\u003c\/li\u003e\n  \u003cli\u003eSkin: mottled brown and cream, intact\u003c\/li\u003e\n  \u003cli\u003eBones: thick central frame, few fine pin bones\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid in a sealed box with gel ice and an insulated liner. The skin should look glossy and the eye clear, with no white freezer patches on the body.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw overnight in the refrigerator on a rack so any liquid drains away from the skin. Cook within 24 hours of full thaw and never refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eBest before 18 months from the production date on the box. Held frozen from landing to delivery with no intermediate thaw.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eSteam whole with ginger and spring onion for twelve to fourteen minutes, then dress with hot oil and light soy. For a clay-pot braise, sear the fish first, then simmer in stock with garlic, shiitake and a little rock sugar until the sauce coats a spoon. Thick steaks cut across the bone are excellent pan-seared skin side down and finished in the oven. Because the flesh is dense, it tolerates a few minutes more heat than a soft-fleshed fish without falling apart.\u003c\/p\u003e\n\u003ch3\u003eAllergens and Compliance\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Not suitable for anyone with a fish allergy. This is a food product and no health, medical or nutritional claim is made for it.\u003c\/p\u003e","brand":"SEBASTIAN COLLINS","offers":[{"title":"Default Title","offer_id":54668377227448,"sku":"SC-GROUPER","price":44.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0992\/6033\/4264\/files\/grouper-1.jpg?v=1793937319"},{"product_id":"frozen-split-golden-yellow-croaker","title":"Frozen Split Golden Yellow Croaker","description":"\u003cp\u003eOpened flat along the backbone and pressed out, so it cooks evenly in a pan and lifts out in one piece. Same sweet, fine-grained flesh as a whole fish, but with a fraction of the bones and none of the guesswork about doneness at the centre.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eGolden croaker, butterflied: split down the back, opened flat and cleaned, with the head left on. The fine pin bones along the frame are largely worked out during the split.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eCaught in the western Pacific and split at the shore plant before blast-freezing. Doing the cut before the freeze, rather than after, is what keeps the flesh from losing moisture during the process.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut: butterflied flat, head on, cleaned\u003c\/li\u003e\n  \u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n  \u003cli\u003eBones: main frame removed, few fine bones left\u003c\/li\u003e\n  \u003cli\u003eSkin: glossy gold, unbroken across the split\u003c\/li\u003e\n  \u003cli\u003eThickness: even across the flat so it cooks at one rate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen flat, stacked with film between so the pieces lift apart. Arrives sealed with gel ice in an insulated liner, hard frozen with no bent or broken edges.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator on a rack, skin side up, so it drains. Cook within a day of thawing and do not refreeze.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eBest before 18 months from the production date on the box. Kept frozen from split to delivery, with no partial thaw in transit.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eDry the skin, salt it lightly and lay it skin down in a hot pan with a little oil; the flat shape means it needs no weighting and no flipping acrobatics. Give it four to five minutes on the skin, then thirty seconds on the flesh side. It also takes a light soy and ginger braise, or a short stay on a hot grill skin side down. Because it is thin, it overcooks quickly, so pull it as soon as the thickest part turns opaque.\u003c\/p\u003e\n\u003ch3\u003eAllergens and Compliance\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Not suitable for anyone with a fish allergy. This is a food product and no health, medical or nutritional claim is made for it.\u003c\/p\u003e","brand":"SEBASTIAN COLLINS","offers":[{"title":"Default Title","offer_id":54668380405944,"sku":"SC-SPLIT-YELLOW-CROAKER","price":26.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0992\/6033\/4264\/files\/split-yellow-croaker-1.jpg?v=1793937321"}],"url":"https:\/\/secofast.shop\/collections\/whole-fish.oembed","provider":"SEBASTIAN COLLINS STORE","version":"1.0","type":"link"}