{"title":"Whole Fish","description":"\u003cp\u003eFish sold on the frame, head and tail intact: golden croaker, grouper, hairtail sections and large Spanish mackerel. Steam them whole, braise them in sections, or cut steaks once they are part-thawed.\u003c\/p\u003e","products":[{"product_id":"wild-golden-yellow-croaker","title":"Wild Golden Yellow Croaker","description":"\u003cp class=\"lead\"\u003eA whole golden croaker with its scales intact and its body still firm, frozen aboard the boat so the flesh keeps the snap it had when it came out of the water.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA whole croaker of the large yellow species (\u003cem\u003eLarimichthys crocea\u003c\/em\u003e), roughly 400 to 600 g per fish, scales on, head and tail intact, gutted and cleaned before freezing. The skin carries the deep amber-gold tone the species is named for.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTaken by net in the East China Sea and processed on the vessel within hours of the haul. The fish are graded by weight, rinsed in chilled seawater and frozen flat in single layers so the bodies stay straight and the scales are not scuffed.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eLarge yellow croaker, \u003cem\u003eLarimichthys crocea\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, scales on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 400 to 600 g per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eLayered, individually frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen solid. The body is rigid and the eyes are clear; the scales sit tight to the skin with no lifting at the edges.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, in a dish so any liquid is caught, then pat the cavity dry with paper towel. Do not thaw at room temperature and do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 12 months of the production date stamped on the box. Orders travel in insulated liners with dry ice and arrive hard frozen; move the box straight into the freezer, or into the refrigerator if you plan to cook within two days.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe flesh is delicate and sweet, so it rewards the simplest treatments and falls apart under rough handling.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e score the thickest part twice, lay ginger and scallion over and inside, steam over rolling boil for 8 minutes, then pour over hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRed-braised\u003c\/strong\u003e sear both sides in a wide pan until the skin blisters, add soy, dark soy, sugar and rice wine, then simmer for 10 minutes and reduce the sauce.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e salt the fish for 15 minutes, dry it well, and fry skin down in a hot pan without moving it for 4 minutes before turning once.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e fry the fish briefly, add boiling water and simmer for 20 minutes until the broth turns milky, then season with white pepper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242690244977,"sku":"DE-001","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/golden-yellow-croaker-1.jpg?v=1794283629"},{"product_id":"wild-grouper-whole","title":"Wild Grouper, Whole and Frozen","description":"\u003cp class=\"lead\"\u003eA whole grouper with the thick, close-grained flesh that makes it the fish cooks reach for when the table matters, frozen from a live fish so nothing is lost between the boat and the pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA whole grouper of the giant and pearl strains, about 800 g to 1.5 kg, head on and gutted, with the characteristic brown-black spotting across a sturdy body. The flesh sets into large firm flakes and holds its shape through long, wet cooking.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eLine-caught in deep water off the southern Chinese coast and processed from live fish at the shore plant, then frozen whole so the frame stays intact. The skin is left on to protect the flesh during freezing and transport.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eGrouper, \u003cem\u003eEpinephelus\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, head on, gutted\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 800 g to 1.5 kg per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eWrapped, individually frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, whole and uncleaned beyond gutting. The frame is rigid and the eyes are clear rather than sunken.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 10 to 12 hours, then rinse the cavity under cold running water and dry it. Score the thickest part before cooking so the heat reaches the bone.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard; keep it frozen until the morning you plan to cook it.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe frame is heavy, so give it more time than a flat fish, and check at the bone before you take it off the heat.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e score the shoulders, lay ginger and scallion over and inside, steam for 10 to 12 minutes until the flesh at the bone turns opaque, then finish with hot oil and soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClay pot\u003c\/strong\u003e line a clay pot with onion and ginger, set the fish on top, add rice wine and stock, cover and cook for 15 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e cut into thick chunks, sear them golden, then simmer with stock, soy and rock sugar for 20 minutes until the sauce clings.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCongee\u003c\/strong\u003e slice the raw flesh thin and stir it through rice congee at the very end, off the heat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242692669809,"sku":"DE-003","price":82.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/wild-grouper-whole-1.jpg?v=1794283633"},{"product_id":"small-eye-hairtail-sections","title":"Small Eye Hairtail, Cut Sections","description":"\u003cp class=\"lead\"\u003eRibbon-shaped fish cut into even sections from the middle of the body, silver skin left on because that is what crisps in the pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eSmall-eye hairtail (\u003cem\u003eTrichiurus lepturus\u003c\/em\u003e), also sold as beltfish, cut into sections roughly 6 cm long from the mid-body, where the flesh is thickest and the bones are regular. Head and tail are removed; the skin stays.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-caught in open coastal water and cut on shore the same day. The sections are frozen flat in a single layer, which keeps the silver skin unbroken and stops the pieces from welding into a block.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSmall-eye hairtail, \u003cem\u003eTrichiurus lepturus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eMid-body sections, skin on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 6 cm sections, 3 to 4 fish per kg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eLayered, individually frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, cleaned and sectioned. The skin should still be bright and mirror-like; dull patches mean the piece has dried.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, then dry each section thoroughly, because a wet surface will not crisp and will spit in hot oil. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 10 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard; store flat so the sections stay straight.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThis fish is at its best when the skin is taken to a deep gold and the inside is still moist.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e dry the sections, dust lightly with flour and fry in a shallow layer of oil for 3 minutes a side until the skin is deep gold.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e fry the sections first, then simmer them with soy, ginger, garlic and a little sugar for 8 minutes until the sauce thickens.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDeep-fried\u003c\/strong\u003e coat in a light batter and fry at 180 C for 3 minutes, then drain and dust with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e lay the sections on a plate with ginger and salted plum, steam for 8 minutes and finish with hot oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242699846001,"sku":"DE-006","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/small-eye-hairtail-sections-1.jpg?v=1794283638"},{"product_id":"large-spanish-mackerel-whole","title":"Large Spanish Mackerel, Whole","description":"\u003cp class=\"lead\"\u003eA big, thick-bodied mackerel with the spotted silver skin left on, frozen at sea so the rich flesh keeps its moisture.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eWhole Spanish mackerel (\u003cem\u003eScomberomorus\u003c\/em\u003e species), large grade, head on and gutted, with the pale spotted skin intact. The flesh is thick and pale, with enough fat to stay juicy under dry heat.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-caught seasonally in open water and frozen aboard the boat right after the haul, which is the only way a fish this size keeps its texture. The catch is graded for size before packing.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSpanish mackerel, \u003cem\u003eScomberomorus\u003c\/em\u003e species\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, head on, gutted\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eLarge grade, about 1 to 1.3 kg per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eWrapped, individually frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen whole. The skin is glossy with clear spotting and the body is rigid; the belly should be firm rather than soft.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 8 to 10 hours. Cut into steaks or fillets while still slightly firm, which gives you cleaner edges, then bring the pieces to room temperature before they hit the pan.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date on the box. Shipped frozen with dry ice in insulated liners; keep frozen until the day you cook.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe flesh is dense and forgiving, but it dries quickly, so keep the heat high and the time short.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e fry thick steaks until golden, then add ginger, garlic, chilli and a soy-based sauce and simmer until the liquid reduces to a glaze.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e score the skin, salt it, and fry skin down for 4 minutes before turning once and finishing for 2 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e lay steaks on a plate with ginger and scallion, steam for 8 minutes and dress with hot oil and light soy.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDumpling filling\u003c\/strong\u003e mince the raw flesh with pork fat, ginger and scallion for a filling that stays juicy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242699878769,"sku":"DE-007","price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/large-spanish-mackerel-whole-1.jpg?v=1794283640"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/collections\/golden-yellow-croaker-1.jpg?v=1794293076","url":"https:\/\/daedbyte.shop\/collections\/whole-fish.oembed","provider":"DANIEL EDWARDS","version":"1.0","type":"link"}