Golden Whole Yellow Croaker Fish
Golden Whole Yellow Croaker Fish
Whole yellow croaker — the flanks washed in a deep gold that runs right up over the back, the belly bright silver, and the fine close scales the species is known for. Head, fins and tail are all still on. One is opened down the back to show the inside: clean, with a thick wall of snowy flesh.
The flesh is fine-grained and gently sweet rather than oily, which is why croaker is most often cooked whole — steamed with ginger and scallion, pan-fried until the skin crisps, or braised and eaten with rice. It is a forgiving fish: it holds together on the bone however you cook it.
- Whole fish, head, fins and tail intact
- Golden flanks with a bright silver belly
- Fine sweet white flesh, low in small bones
- Steam, pan-fry, braise or soup
Net weight 1000g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.
At the counter
A piece from tonight’s counter, chosen for depth of flavour and a texture that holds up to heat. Or to no heat at all.
After the counter
Keep it cold until you are ready. Straight into the fridge on arrival, or the freezer if you are saving it for later.
