A whole deep-water rockfish with bright red skin, clear eyes and red gills, quick-frozen the day it is caught. The meat is thick and flaky, separates into large garlic-like flakes and carries very few small bones, which makes it easy to serve to a table of mixed ages.

Origin & Sourcing

Wild-caught in deep cold water and frozen whole on board, so the fish never loses its shape between deck and freezer. Each fish is graded to a similar weight for even cooking.

Specifications

• Pack size: 2 kg, vacuum-sealed
• Form: whole fish, gutted and cleaned, head on
• Size: large grade, roughly 800–1000 g per fish
• State: raw, frozen

Condition & Storage

Store at -18 °C or colder. Thaw overnight in the refrigerator, rinse the cavity and dry the skin before cooking. Never thaw at room temperature and do not refreeze after thawing.

Shelf Life & Delivery

Best within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice packs and arrives firm — freeze immediately on arrival.

How to Cook

• Steam: 8–10 minutes with ginger and spring onion, finish with hot oil and soy.
• Braise: sear both sides, then simmer in a savoury sauce for 10 minutes.
• Pan-fry: score the skin, fry 4–5 minutes a side until the skin crisps.

Allergens

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