{"product_id":"frozen-golden-pompano","title":"Frozen Golden Pompano","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eWhole golden pompano (\u003cem\u003eTrachinotus blochii\u003c\/em\u003e), 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.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eRaised 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.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e whole, gutted, gilled, scales on\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 500 to 700 g per fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box, about 3 to 4 fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking:\u003c\/strong\u003e individually bagged, vacuum sealed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Nothing needs cleaning once thawed apart from a rinse and a pat dry.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold 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.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest 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.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eThe flesh is lean and mild, so it takes strong flavours well and dries out if pushed too far.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam:\u003c\/strong\u003e 8 to 10 minutes with ginger, spring onion and a little soy, then pour hot oil over the top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fry:\u003c\/strong\u003e score the skin, dry it well, and fry skin-side down until crisp before turning.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fry:\u003c\/strong\u003e score, dust lightly with starch, and fry until the skin blisters and the flesh pulls from the bone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e stuff the cavity with lemon and herbs and bake at 200 C for about 20 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen \u0026amp; compliance\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Raw product; cook thoroughly before serving.\u003c\/p\u003e","brand":"HENRY COLLINS","offers":[{"title":"Default Title","offer_id":50917942493381,"sku":"HC-002","price":34.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0847\/8759\/3413\/files\/frozen-golden-pompano-1.jpg?v=1794194008","url":"https:\/\/hecomart.shop\/products\/frozen-golden-pompano","provider":"HENRY COLLINS","version":"1.0","type":"link"}