Fresh Whole Yellow Croaker

A small, golden-skinned ocean fish prized for its fine, sweet flesh and its thin, easy-to-eat bones. It is a favourite across East Asia, and it holds its shape beautifully whether you pan-fry it, deep-fry it until the skin crackles, or steam it gently.

What you get

• 2 kg portion of whole, uncleaned fish
• Roughly 3-4 fish per kilogram
• Chilled, never frozen

Why cooks like them

• Golden skin that crisps up quickly in hot oil
• Delicate, mildly sweet white flesh with few small bones
• Rich in protein and omega-3 fats

How to cook

• Score the sides, dust with cornflour and shallow-fry until deep gold
• Steam whole with ginger, spring onion and a splash of light soy
• Braise with soy, sugar and vinegar for a glossy, savoury glaze

Storage

Keep refrigerated between 0 and 4 C and cook within two days. Freeze on the day of delivery if you plan to keep it longer, and use within three months.