{"title":"Whole Fish","description":"\u003cp\u003eFish left whole and cleaned, head and tail on: steamed, braised or fried in one piece so the frame keeps the flesh moist. Everything here is frozen at the shore plant and packed as a 2 kg box.\u003c\/p\u003e","products":[{"product_id":"whole-golden-yellow-croaker","title":"Whole Golden Yellow Croaker","description":"\u003cp\u003eA small, round-bodied fish with a gilded flank that catches the light, cleaned and laid whole on ice within hours of the net coming aboard.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eA whole marine fish of the croaker family, sold round rather than filleted: head, tail and backbone intact, the belly opened and cleaned. The skin carries the metallic gold sheen the fish is named for, and the flesh beneath it is white, fine-grained and built in loose flakes that separate cleanly with a fork.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eTaken from coastal grounds in the East China Sea on day boats, then gutted and blast-frozen at the shore plant the same day, so the fish never sits in a hold before it is frozen.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, cleaned, head and tail on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGlossy, metallic gold to silver\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite, flaky, few fine bones\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eState\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eArrives frozen hard with gel ice in an insulated box. The pack should feel like a brick; if it has softened in transit, cook the fish the same day instead of putting it back in the freezer.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at -18 °C or colder, in the sealed pack.\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator, still in the pack, on a plate.\u003c\/li\u003e\n\u003cli\u003eFor a faster thaw, stand the sealed pack in cold water for 40–60 minutes.\u003c\/li\u003e\n\u003cli\u003ePat the skin and cavity dry before cooking — a wet fish will not brown.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once fully thawed.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest within 9 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen in an insulated box with gel ice and delivered on a cold-chain service — move it straight to the freezer on arrival and check the pack is still firm.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003eSteam:\u003c\/strong\u003e score the flanks, tuck ginger and spring onion into the cavity, steam 8–10 minutes, then dress with hot soy and oil.', '\u003cstrong\u003ePan-fry:\u003c\/strong\u003e dry the skin, fry in a little oil over medium heat until both sides are crisp and gold, 4–5 minutes a side.', '\u003cstrong\u003eBraise:\u003c\/strong\u003e sear first, then simmer in soy, ginger, garlic and a little sugar for 10 minutes until the sauce coats the fish.', '\u003cstrong\u003eDeep-fry:\u003c\/strong\u003e dust lightly with cornflour and fry at 180 °C for 4–5 minutes until the skin blisters.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DOMINIC HUNTER","offers":[{"title":"Default Title","offer_id":67933744431318,"sku":"DH-001-2K","price":32.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/0839\/2150\/files\/whole-golden-yellow-croaker-1.jpg?v=1794283460"},{"product_id":"whole-spotted-grouper","title":"Whole Spotted Grouper","description":"\u003cp\u003eA reef fish with a mottled, pebble-spotted hide and dense snow-white flesh that holds its shape in a clay pot.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eA whole reef fish, cleaned and left head-on, with a thick, cartilaginous head and a hide patterned in dark spots over a pale olive ground. The flesh is dense, white and tight-grained rather than flaky, which is why it survives long, wet cooking without collapsing.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eTaken on hook and line over rocky reef ground in warm southern coastal water, then iced, cleaned and blast-frozen at the shore plant.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, cleaned, head on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePale olive ground with dark spots\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDense, snow-white, tight-grained\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eState\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eArrives frozen hard. Check that the belly cavity is clean and the skin is unbroken; the pack should not show any soft spots.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at -18 °C or colder, in the sealed pack.\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator on a rack so the fish drains as it defrosts.\u003c\/li\u003e\n\u003cli\u003eWipe the cavity dry and score the thickest part of the flank before cooking.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box on a cold-chain service — freeze on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003eSteam:\u003c\/strong\u003e 10–12 minutes with ginger and spring onion, then dress with hot oil and light soy.', '\u003cstrong\u003eClay pot:\u003c\/strong\u003e sear the fish, then braise in stock, soy, garlic and a little rock sugar for 15 minutes.', '\u003cstrong\u003ePan-sear:\u003c\/strong\u003e cut thick steaks across the bone and sear 3–4 minutes a side.', '\u003cstrong\u003ePoach:\u003c\/strong\u003e slide into barely simmering stock and hold for 6 minutes; the flesh stays firm.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DOMINIC HUNTER","offers":[{"title":"Default Title","offer_id":67933745119446,"sku":"DH-003-2K","price":46.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/0839\/2150\/files\/whole-spotted-grouper-1.jpg?v=1794283464"},{"product_id":"split-golden-croaker","title":"Split Golden Croaker","description":"\u003cp\u003eThe fish opened from the belly and pressed flat, so it cooks evenly and lifts off the frame in one piece at the table.\u003c\/p\u003e\u003ch3\u003eWhat It Is\u003c\/h3\u003e\u003cp\u003eA butterflied fish: cleaned, opened along the belly and laid flat, backbone left in on one side. Opening it out gives an even thickness across the whole piece, which means the thin tail no longer overcooks before the thick shoulder is done. The gold skin covers the entire flat surface, so it crisps in one sheet.\u003c\/p\u003e\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\u003cp\u003eTaken from the same coastal grounds on day boats and split by hand at the shore plant before blast-freezing.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePack size\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSplit and opened flat, head on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGold, covering the full flat surface\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite, even thickness, few fine bones\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eState\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eA\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eState on Arrival\u003c\/h3\u003e\u003cp\u003eArrives frozen flat. The pack should be rigid; a soft pack means it has warmed in transit, so cook it the same day.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; Thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at -18 °C or colder, in the sealed pack.\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for 8–10 hours, flat on a tray.\u003c\/li\u003e\n\u003cli\u003eDry both sides thoroughly — the flat surface browns best when bone-dry.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf Life \u0026amp; Delivery\u003c\/h3\u003e\u003cp\u003eBest within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box — freeze on arrival.\u003c\/p\u003e\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\u003cul\u003e\u003cli\u003e('\u003cstrong\u003ePan-fry:\u003c\/strong\u003e skin-side down in a hot oiled pan for 5 minutes, flip for 2, and lift out whole.', '\u003cstrong\u003eBraise:\u003c\/strong\u003e fry first, then simmer in soy, ginger and scallion for 8 minutes.', '\u003cstrong\u003eSteam:\u003c\/strong\u003e 7–8 minutes flat on a plate with ginger and a little rice wine.', '\u003cstrong\u003eDeep-fry:\u003c\/strong\u003e dust with cornflour and fry at 180 °C for 4 minutes until the skin puffs.')\u003c\/li\u003e\u003c\/ul\u003e\u003ch3\u003eAllergens\u003c\/h3\u003e\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DOMINIC HUNTER","offers":[{"title":"Default Title","offer_id":67933745545430,"sku":"DH-007-2K","price":27.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/0839\/2150\/files\/split-golden-croaker-1.jpg?v=1794283472"}],"url":"https:\/\/dohuelec.shop\/collections\/whole-fish.oembed","provider":"DOMINIC HUNTER","version":"1.0","type":"link"}