What you are getting

Whole golden pompano (Trachinotus blochii), gutted and gilled, with the silver-gold skin left on. The body is flat and oval, the flesh is white and firm, and the bone structure is coarse enough that picking around it is easy.

Where it comes from

Raised in coastal pens in Southeast Asia and harvested to order, then gutted and frozen at the packing plant within hours. The fish are graded by weight before packing so a box cooks evenly.

Specifications

• Form: whole, gutted, gilled, scales on
• Size: 500 to 700 g per fish
• Net weight: 2 kg per box, about 3 to 4 fish
• Packing: individually bagged, vacuum sealed

State and handling

Raw and frozen. Nothing needs cleaning once thawed apart from a rinse and a pat dry.

Storage

Hold at -18 C or colder. Thaw overnight in the refrigerator. Pat the cavity and skin dry before cooking; a wet fish will not brown. Do not refreeze after thawing.

Shelf life and delivery

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

How to cook it

The flesh is lean and mild, so it takes strong flavours well and dries out if pushed too far.

• Steam: 8 to 10 minutes with ginger, spring onion and a little soy, then pour hot oil over the top.
• Pan-fry: score the skin, dry it well, and fry skin-side down until crisp before turning.
• Deep-fry: score, dust lightly with starch, and fry until the skin blisters and the flesh pulls from the bone.
• Bake: stuff the cavity with lemon and herbs and bake at 200 C for about 20 minutes.

Allergen & compliance

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