Whole Fish

Cleaned, scaled and delivered on the bone, these are the fish we reach for when we want dinner to be simple. Cook them in one piece and the flesh stays noticeably moister, with the skin and bones doing the work of holding in flavour.

How To Cook Them

• Steam with ginger and spring onion for the cleanest taste
• Pan-fry in a hot pan until the skin crisps
• Grill over high heat and finish with lemon
• Braise in soy, garlic and a little sugar

Good To Know

• Arrives cleaned and ready to cook
• Sold in 2 kg packs
• Keep refrigerated and cook within 2 days, or freeze on arrival