{"title":"Whole Fish","description":"\u003cp\u003eFish kept whole, gutted and cleaned, to be cooked on the bone. Roasting or steaming whole is the way to get the best out of these two, and the bones lift away cleanly once the flesh is done.\u003c\/p\u003e","products":[{"product_id":"frozen-whole-yellow-croaker","title":"Frozen Whole Yellow Croaker","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eYellow croaker (\u003cem\u003eLarimichthys polyactis\u003c\/em\u003e), a small drum fish named for the golden sheen along its belly and flanks. Fish are sold whole, scaled and gutted, with the body shape and skin left intact, which is how they are usually cooked.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eCaught in the East China Sea and frozen soon after landing. The fish are graded by size before packing so a box holds fish of comparable weight and cooks evenly.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: whole, scaled, gutted, head on\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eSkin: golden-yellow, intact\u003c\/li\u003e\n\u003cli\u003ePacking: vacuum sealed, IQF\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Gutted already, so a rinse of the belly cavity is all the preparation it needs.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Partially thaw in the refrigerator before cooking; a fully thawed fish is fragile and tears when you turn it in the pan. Do not refreeze after thawing.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives frozen hard.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoy-braised:\u003c\/strong\u003e fry the whole fish until the skin is golden, then add ginger, scallion, dried chilli, star anise and soy, and simmer until the sauce glazes the fish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed:\u003c\/strong\u003e ginger and scallion in the cavity and on top, steam until just done, then pour hot seasoned oil over.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried:\u003c\/strong\u003e dried surface, medium heat, crisp on both sides. Serve with lemon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried:\u003c\/strong\u003e hot oil until the skin blisters and the flesh is cooked through.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"ARCHER RICHARDSON","offers":[{"title":"Default Title","offer_id":68152512282912,"sku":"AR-007","price":44.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/5395\/2288\/files\/frozen-whole-yellow-croaker-1.jpg?v=1793937848"},{"product_id":"frozen-whole-turbot","title":"Frozen Whole Turbot","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eTurbot (\u003cem\u003eScophthalmus maximus\u003c\/em\u003e), a flatfish with a broad, diamond-shaped body and mottled brown skin. The flesh is thick, bright white and firm, with a fine grain and a flavour closer to sweet than fishy. Cooked whole on the bone, it is one of the better flatfish to serve as a centrepiece.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eFarmed in cold coastal water and harvested to size, then gutted, cleaned and frozen at the plant. Fish are graded before packing so boxes hold comparable weights.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eCut: whole, gutted, cleaned, fins on\u003c\/li\u003e\n\u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n\u003cli\u003eSkin: mottled, intact\u003c\/li\u003e\n\u003cli\u003ePacking: vacuum sealed, IQF\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Gutted and cleaned already; the bones lift away cleanly once cooked, which makes it easy to serve.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator, keeping the fish flat so the flesh is not compressed. Do not refreeze once thawed.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives frozen hard.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted:\u003c\/strong\u003e score the skin, rub with olive oil, garlic and herbs, and roast until the flesh lifts off the bone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed:\u003c\/strong\u003e ginger and scallion on top, steam until the flesh turns opaque, then dress with hot seasoned oil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-cooked:\u003c\/strong\u003e dry the surface, medium-high heat, skin side first until crisp, then finish the second side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised:\u003c\/strong\u003e simmer whole in soy, ginger and scallion for a savoury home-style plate.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"ARCHER RICHARDSON","offers":[{"title":"Default Title","offer_id":68152512348448,"sku":"AR-008","price":59.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1026\/5395\/2288\/files\/frozen-whole-turbot-1.jpg?v=1793937850"}],"url":"https:\/\/arrinow.shop\/collections\/whole-fish.oembed","provider":"ARCHER RICHARDSON STORE","version":"1.0","type":"link"}