What you are getting

Whole sea bass (Lateolabrax japonicus), gutted and gilled, skin on, fins trimmed. The flesh is bright white and flaky with a low oil content, and the frame is straightforward to work around.

Where it comes from

Farmed in coastal cages off the Yellow Sea coast and harvested at size, then cleaned and frozen at the plant the same day. The fish are iced briefly before freezing, which settles the flesh and keeps it from gaping along the bone.

Specifications

• Form: whole, gutted, gilled, fins trimmed
• Size: 600 to 800 g per fish
• Net weight: 2 kg per box, about 3 fish
• Packing: individually bagged, vacuum sealed

State and handling

Raw and frozen. Comes cleaned, so it goes from freezer to steamer with a rinse and a dry-off in between.

Storage

Hold at -18 C or colder. Thaw overnight in the refrigerator, still in its bag so it does not pick up other flavours. Do not refreeze after a full thaw.

Shelf life and delivery

Best within 9 months of the production date on the box. Ships with dry ice in insulated liners and arrives hard frozen.

How to cook it

Sea bass is forgiving as long as you stop cooking it while it is still just opaque.

• Steam: the classic treatment: ginger, spring onion, hot oil and light soy, 8 to 10 minutes for a whole fish.
• Pan-sear: fillet it, dry the skin, and press it skin-down in a hot pan until it releases on its own.
• Grill: score the flanks, rub with oil and herbs, and grill over medium heat, turning once.
• Braise: simmer whole in a soy, ginger and star anise broth for 12 minutes, then reduce the liquid over the fish.

Allergen & compliance

Contains fish. Packed in a facility that also handles crustaceans and molluscs. Raw product; cook thoroughly before serving.