Whole round fish with gilded flanks, frozen, on a slate board

Whole Golden Yellow Croaker

$32.90
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Whole round fish with gilded flanks, frozen, on a slate board
  • Whole round fish with gilded flanks, frozen, on a slate board
  • Close view of the silver-gold scaled flank and head
  • Fish laid side by side in a chilled tray, frozen pack
  • Whole round fish with gilded flanks, frozen, on a slate board
  • Close view of the silver-gold scaled flank and head
  • Fish laid side by side in a chilled tray, frozen pack
Whole Golden Yellow Croaker

Whole Golden Yellow Croaker

$32.90 $16.45/kg

A 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.

What It Is

A 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.

Where It Comes From

Taken 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.

Specifications

Pack size 2 kg, vacuum-sealed
Form Whole, cleaned, head and tail on
Skin Glossy, metallic gold to silver
Flesh White, flaky, few fine bones
State Raw, frozen
Grade A

State on Arrival

Arrives 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.

Storage & Thawing

  • Keep at -18 °C or colder, in the sealed pack.
  • Thaw overnight in the refrigerator, still in the pack, on a plate.
  • For a faster thaw, stand the sealed pack in cold water for 40–60 minutes.
  • Pat the skin and cavity dry before cooking — a wet fish will not brown.
  • Do not refreeze once fully thawed.

Shelf Life & Delivery

Best 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.

How to Cook It

  • ('Steam: score the flanks, tuck ginger and spring onion into the cavity, steam 8–10 minutes, then dress with hot soy and oil.', 'Pan-fry: dry the skin, fry in a little oil over medium heat until both sides are crisp and gold, 4–5 minutes a side.', 'Braise: sear first, then simmer in soy, ginger, garlic and a little sugar for 10 minutes until the sauce coats the fish.', 'Deep-fry: dust lightly with cornflour and fry at 180 °C for 4–5 minutes until the skin blisters.')

Allergens

Contains fish. Packed in a facility that also handles crustaceans and molluscs.

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