{"title":"Whole Fish","description":"\u003cp\u003eFish kept whole, gutted and frozen, for steaming, frying or baking in one piece.\u003c\/p\u003e","products":[{"product_id":"golden-pompano-whole","title":"Frozen Golden Pompano, Whole","description":"\u003cp\u003eA flat, oval fish with yellow-gold skin and fine white flesh, gutted and frozen whole so it keeps its shape on the plate.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eGolden 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised in coastal cages in the South China Sea and harvested to order, then frozen within hours so the flesh sets before it can soften.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable style=\"width:100%;border-collapse:collapse\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSpecies\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTrachinotus ovatus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, gills removed, skin on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, two fish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e800 g to 1 kg per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, frozen whole\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen solid with the skin bright yellow-gold. Belly cavity clean and dry, eyes clear rather than sunken.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThaw in the refrigerator for 8 to 10 hours, on a rack so it does not sit in liquid.\u003c\/li\u003e\n\u003cli\u003eScore the thickest part of the back before cooking so the heat reaches the bone.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing and cook the same day.\u003c\/li\u003e\n\u003cli\u003ePat the skin dry; a wet fish will not crisp.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003e12 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e 10 to 12 minutes over boiling water with ginger, then hot oil and soy poured over at the table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e score the skin, fry in a shallow layer of oil 5 minutes a side until the skin blisters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried\u003c\/strong\u003e whole at 180 C for 6 to 7 minutes, then dress with a sweet-sour sauce.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaked\u003c\/strong\u003e at 200 C for 18 minutes with lemon and herbs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe skin is the best part and it only crisps in a dry, hot pan. Score it, salt it, and give it room.\u003c\/p\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and molluscs.\u003c\/p\u003e","brand":"HUGO MASON","offers":[{"title":"Default Title","offer_id":57643208900680,"sku":"HM-002","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0605\/7823\/4440\/files\/golden-pompano-1.jpg?v=1794451214"},{"product_id":"wild-sea-bass-whole","title":"Wild Sea Bass, Whole","description":"\u003cp\u003eA whole sea bass with clean white flesh and a low oil content, gutted and gills removed, frozen while the flesh is still firm.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eEuropean sea bass (Dicentrarchus labrax), whole and uncleaned beyond gutting. Lean white flesh with a mild, slightly sweet taste and a fine flake, which is why it takes to steaming better than oilier fish.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild caught in coastal Atlantic waters and frozen at peak condition rather than held on ice for a week, so the flesh stays compact instead of going soft.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable style=\"width:100%;border-collapse:collapse\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSpecies\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDicentrarchus labrax\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, gills removed, fins on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, two fish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e700 to 900 g per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, frozen whole\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen hard in a vacuum pack. Skin silver with a clean sheen, no bruising along the flank, gill cavity empty and dry.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThaw in the refrigerator for 8 to 10 hours, covered.\u003c\/li\u003e\n\u003cli\u003eRinse the cavity, dry the skin, and score the thickest section.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed and cook within 24 hours.\u003c\/li\u003e\n\u003cli\u003eIf you only need fillets, cut them while the fish is still slightly firm.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003e12 months from the production date on the pack. Shipped cold in an insulated liner, 2 to 4 business days. Reject a pack with pink liquid or a soft belly.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e 10 to 12 minutes with ginger and spring onion, then a spoon of hot oil and light soy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-seared fillets\u003c\/strong\u003e skin side down for 4 minutes, then 1 minute on the flesh side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled\u003c\/strong\u003e scored and oiled, 5 minutes a side over medium coals.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e in a light soy and ginger broth for 12 minutes, lid on.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLean fish dries out fast. Pull it while the flesh at the bone is just opaque and let it rest for two minutes before serving.\u003c\/p\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles shellfish and molluscs.\u003c\/p\u003e","brand":"HUGO MASON","offers":[{"title":"Default Title","offer_id":57643208933448,"sku":"HM-003","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0605\/7823\/4440\/files\/sea-bass-whole-1.jpg?v=1794451216"}],"url":"https:\/\/humazone.shop\/collections\/whole-fish.oembed","provider":"HUGO MASON","version":"1.0","type":"link"}