{"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\/products\/split-golden-croaker","provider":"DOMINIC HUNTER","version":"1.0","type":"link"}