A slender silver fish with a long body and firm, compact white meat. It is a favourite for frying because the skin crisps quickly while the inside stays moist, and the bones are fine enough to lift away cleanly after cooking.

Origin & Sourcing

Wild-caught in clean coastal seawater and flash-frozen right after harvest, then graded so every fish in the pack cooks at the same rate.

Specifications

• Pack size: 2 kg, vacuum-sealed
• Form: whole fish, cleaned, head on
• Size: large grade, uniform length
• State: raw, frozen

Condition & Storage

Store at -18 °C or colder. Thaw slowly in the refrigerator and dry the surface thoroughly before frying, which is what gives the crisp finish. Do not refreeze after thawing.

Shelf Life & Delivery

Best within 8 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice packs and arrives firm.

How to Cook

• Deep-fry: coat in a light starch, 180 °C for 3–4 minutes until golden.
• Pan-fry: 3 minutes a side with salt and pepper, finish with lemon.
• Soup: simmer in clear stock for 10 minutes for a light broth.

Allergens

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