{"title":"Whole Fish Selection","description":"\u003cp\u003eFish that reach the table in one piece or in generous cut sections, cleaned and ready for heat. Nothing here has been trimmed down to a neat fillet, so the frame, skin and bone are still doing their work.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Inside\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhole grouper, thick-fleshed and built for steaming or braising\u003c\/li\u003e\n\u003cli\u003eSillago, slender and sweet, best dusted and fried hard\u003c\/li\u003e\n\u003cli\u003eSilver fish, pre-sliced into even cross-cuts for a fast plate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eScore the thick species, leave the small ones whole, and keep the frames for stock. A whole fish tells you when it is done: the eye turns white and the dorsal fin lifts away from the body.\u003c\/p\u003e","products":[{"product_id":"frozen-large-sillago-fish","title":"Frozen Large Sillago Fish","description":"\u003cp\u003eA slender, silver-skinned inshore fish of the whiting family, landed on clean coastal ground and frozen solid within hours of coming aboard. It reaches you whole and cleaned, head and tail on, with the fine scales already removed.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eWild stock taken from shallow coastal water over sand and weed, the ground that gives this fish its clean, sweet character. The catch is graded by hand and only firm, unbruised bodies go into the pack; anything soft or torn is set aside.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — roughly 12 to 16 fish per pack, depending on the day's landing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\u003c\/strong\u003e — large grade, 110 to 150 g per fish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, cleaned, head and tail intact\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBone\u003c\/strong\u003e — one central line, fine ribs that lift away after cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen once, straight after landing, and never thawed in transit. The body stays rigid and the skin keeps its mirror finish, which is the clearest sign it has not been through a second freeze.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 degrees Celsius or colder. Thaw overnight in the refrigerator on a rack so any water runs clear of the flesh, then cook within a day. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePat dry, dust with cornflour and deep-fry until the skin blisters and the tail curls.\u003c\/li\u003e\n\u003cli\u003eShallow-fry with salt and white pepper for a fast dinner.\u003c\/li\u003e\n\u003cli\u003eBraise with ginger, garlic and light soy until the sauce clings.\u003c\/li\u003e\n\u003cli\u003eSimmer into a clear broth with a slice of ginger and a spring onion.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003ePacked in an insulated liner with dry ice and dispatched on a next-day service. Inspect on arrival: the pack should be hard frozen with no soft patches and no liquid in the bag. Report any thaw within 24 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68075999396060,"sku":null,"price":26.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-large-sillago-fish-1.jpg?v=1793937101"},{"product_id":"frozen-whole-grouper-fish","title":"Frozen Whole Grouper Fish","description":"\u003cp\u003eA thick-set reef fish with a dark, mottled hide and dense white flesh that holds together under heat. It arrives whole, gutted and scaled, head and tail on, frozen within hours of landing.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eReef and rocky ground in warm coastal water, taken by line rather than net so the body arrives unbruised. Fish are selected at the dock for weight and condition, then frozen hard in a nitrogen tunnel so the flesh sets before any ice crystal can grow large enough to damage it.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — one large fish or two medium fish per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlesh\u003c\/strong\u003e — thick, flaky, with a large central bone and few fine ribs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, cleaned, skin on\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen whole and never filleted, which is what keeps the flesh moist: the frame and skin protect it through both freezing and cooking. Expect a faint bloom of frost on the skin, which is normal for a whole fish packed this way.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 degrees Celsius or colder for up to nine months. Thaw in the refrigerator for 24 hours per kilogram, standing the fish on a rack. Score the thickest part of the back before cooking so the heat reaches the bone in step with the thin belly.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteam whole with ginger and scallion, then dress with hot oil and light soy.\u003c\/li\u003e\n\u003cli\u003eBraise in a shallow pot with soy, rock sugar and star anise.\u003c\/li\u003e\n\u003cli\u003ePan-fry thick steaks in butter and finish with lemon.\u003c\/li\u003e\n\u003cli\u003eSimmer the head and frame for a milky, collagen-rich soup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDo not overcook: pull it the moment the flesh at the bone turns opaque, or the flakes go dry.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eShips frozen in an insulated liner on a next-day service. A whole fish of this size takes longer to thaw than a fillet, so plan the defrost a day ahead.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68075999822044,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-whole-grouper-fish-1.jpg?v=1793937104"},{"product_id":"frozen-silver-fish-slices","title":"Frozen Silver Fish Slices","description":"\u003cp\u003ePale, fine-grained fish cut across the body into even slices before freezing, so each piece is already the right size for a plate. The flesh is soft and mild, with almost none of the oiliness that puts people off stronger fish.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eRaised in open freshwater and harvested at size, then filleted and sliced while still firm. Freezing happens the same day, which is what keeps the slices clean-edged instead of ragged.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — 20 to 26 slices per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCut\u003c\/strong\u003e — cross-cut slices, skin on, boneless\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThickness\u003c\/strong\u003e — 1.5 to 2 cm\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen raw in interleaved layers so the slices lift apart one at a time. Because they are thin, they thaw in under an hour and overcook in under a minute.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 degrees Celsius or colder for up to six months. Thaw in the refrigerator for two to three hours, still in the bag, and pat the surface dry before any hot pan work.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eArrange on a plate with ginger and scallion and steam for six minutes.\u003c\/li\u003e\n\u003cli\u003eBraise in a shallow pan with soy, sugar and a little vinegar.\u003c\/li\u003e\n\u003cli\u003ePan-fry floured slices until the edges go gold.\u003c\/li\u003e\n\u003cli\u003eSlide into a hot pot at the table and cook for thirty seconds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHandle the slices with a slice or a spatula rather than tongs; the flesh separates easily once hot.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eDispatched frozen on a next-day service. The slices are the most fragile item in the range, so check the corners of the pack on arrival for any that have crushed.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076001329372,"sku":null,"price":27.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-silver-fish-slices-1.jpg?v=1793937116"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/collections\/frozen-whole-grouper-fish-1.jpg?v=1793937840","url":"https:\/\/airifun.shop\/collections\/whole-fish-selection.oembed","provider":"AIDEN RICHARDSON STORE","version":"1.0","type":"link"}