Frozen Golden Pompano, Whole
A flat, oval fish with yellow-gold skin and fine white flesh, gutted and frozen whole so it keeps its shape on the plate.
What It Is
Golden pompano (Trachinotus ovatus), a farmed-and-ranched marine fish with a firm, fine-grained fillet and unusually few small bones for its size. Gutted and gills removed, tail and skin left on.
Where It Comes From
Raised in coastal cages in the South China Sea and harvested to order, then frozen within hours so the flesh sets before it can soften.
Specifications
| Species | Trachinotus ovatus |
| Form | Whole, gutted, gills removed, skin on |
| Net weight | 2 kg, two fish |
| Grade | 800 g to 1 kg per fish |
| Packaging | Vacuum sealed, frozen whole |
State on Arrival
Frozen solid with the skin bright yellow-gold. Belly cavity clean and dry, eyes clear rather than sunken.
Storage and Thawing
- Thaw in the refrigerator for 8 to 10 hours, on a rack so it does not sit in liquid.
- Score the thickest part of the back before cooking so the heat reaches the bone.
- Do not refreeze after thawing and cook the same day.
- Pat the skin dry; a wet fish will not crisp.
Shelf Life and Delivery
12 months from the production date on the pack. Shipped in an insulated liner with gel packs, 2 to 4 business days. The pack should still be hard on arrival.
How to Cook It
- Steamed 10 to 12 minutes over boiling water with ginger, then hot oil and soy poured over at the table.
- Pan-fried score the skin, fry in a shallow layer of oil 5 minutes a side until the skin blisters.
- Deep-fried whole at 180 C for 6 to 7 minutes, then dress with a sweet-sour sauce.
- Baked at 200 C for 18 minutes with lemon and herbs.
The skin is the best part and it only crisps in a dry, hot pan. Score it, salt it, and give it room.
Allergen Information
Contains fish. Packed in a facility that also handles shellfish and molluscs.