Frozen Whole Grouper Fish

A 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.

The Catch

Reef 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.

Specification

• Net weight — 2 kg per pack
• Count — one large fish or two medium fish per pack
• Flesh — thick, flaky, with a large central bone and few fine ribs
• Form — whole, cleaned, skin on

State

Frozen 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.

Storage and Thawing

Keep 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.

On the Plate

• Steam whole with ginger and scallion, then dress with hot oil and light soy.
• Braise in a shallow pot with soy, rock sugar and star anise.
• Pan-fry thick steaks in butter and finish with lemon.
• Simmer the head and frame for a milky, collagen-rich soup.

Do not overcook: pull it the moment the flesh at the bone turns opaque, or the flakes go dry.

Shipping and Cold Chain

Ships 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.

Allergen: contains fish. Packed in a facility that also handles crustaceans and molluscs.