Split Golden Croaker
Split Golden Croaker
The fish opened from the belly and pressed flat, so it cooks evenly and lifts off the frame in one piece at the table.
What It Is
A 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.
Where It Comes From
Taken from the same coastal grounds on day boats and split by hand at the shore plant before blast-freezing.
Specifications
| Pack size | 2 kg, vacuum-sealed |
| Form | Split and opened flat, head on |
| Skin | Gold, covering the full flat surface |
| Flesh | White, even thickness, few fine bones |
| State | Raw, frozen |
| Grade | A |
State on Arrival
Arrives frozen flat. The pack should be rigid; a soft pack means it has warmed in transit, so cook it the same day.
Storage & Thawing
- Keep at -18 °C or colder, in the sealed pack.
- Thaw in the refrigerator for 8–10 hours, flat on a tray.
- Dry both sides thoroughly — the flat surface browns best when bone-dry.
- Do not refreeze once thawed.
Shelf Life & Delivery
Best within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box — freeze on arrival.
How to Cook It
- ('Pan-fry: skin-side down in a hot oiled pan for 5 minutes, flip for 2, and lift out whole.', 'Braise: fry first, then simmer in soy, ginger and scallion for 8 minutes.', 'Steam: 7–8 minutes flat on a plate with ginger and a little rice wine.', 'Deep-fry: dust with cornflour and fry at 180 °C for 4 minutes until the skin puffs.')
Allergens
Contains fish. Packed in a facility that also handles crustaceans and molluscs.