A golden-skinned fish with fine, translucent flesh that turns snow white when steamed. The scales and fins carry a warm amber tone that survives cooking, which is why it is plated whole rather than filleted.

What it is

Larimichthys crocea, a sciaenid from the East China Sea. Supplied whole with head, tail and scales on, gutted and gilled.

Where it comes from

Farmed in deep-water sea pens off Fujian, harvested to order at 18 months, then packed and frozen within four hours.

Specifications

Condition on arrival

Frozen whole and glossy. The scales should lie flat and the eye should be clear; any dullness means the cold chain was broken.

Storage and thawing

• Keep at −18 °C or colder
• Thaw overnight in the refrigerator, still wrapped, on a rack
• Score the thickest part of the back before steaming so it cooks evenly
• Do not refreeze once thawed

Shelf life and delivery

• Best before: 12 months from the production date on the pack
• Cold chain delivery in an insulated liner with gel packs
• Check the fish is hard and the wrapper intact on arrival

How to cook it

• Steam whole — ginger, scallion and Shaoxing wine, ten minutes
• Braise — soy and rock sugar, spooning the sauce over the fish
• Pan fry — dry the skin, hot oil, until the scales crisp
• Soup — simmer with tofu and bok choy for twenty minutes

Allergen information

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