{"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\/products\/wild-sea-bass-whole","provider":"HUGO MASON","version":"1.0","type":"link"}