{"product_id":"frozen-sea-bass","title":"Frozen Sea Bass","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eWhole sea bass (\u003cem\u003eLateolabrax japonicus\u003c\/em\u003e), 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.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eFarmed 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.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e whole, gutted, gilled, fins trimmed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 600 to 800 g per fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box, about 3 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. Comes cleaned, so it goes from freezer to steamer with a rinse and a dry-off in between.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold 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.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 9 months of the production date on the box. Ships with dry ice in insulated liners and arrives hard frozen.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eSea bass is forgiving as long as you stop cooking it while it is still just opaque.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam:\u003c\/strong\u003e the classic treatment: ginger, spring onion, hot oil and light soy, 8 to 10 minutes for a whole fish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-sear:\u003c\/strong\u003e fillet it, dry the skin, and press it skin-down in a hot pan until it releases on its own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill:\u003c\/strong\u003e score the flanks, rub with oil and herbs, and grill over medium heat, turning once.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise:\u003c\/strong\u003e simmer whole in a soy, ginger and star anise broth for 12 minutes, then reduce the liquid over the fish.\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":50917942526149,"sku":"HC-003","price":44.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0847\/8759\/3413\/files\/frozen-sea-bass-1.jpg?v=1794194010","url":"https:\/\/hecomart.shop\/products\/frozen-sea-bass","provider":"HENRY COLLINS","version":"1.0","type":"link"}