Hand Scored Grass Carp, Whole
A whole freshwater fish that has already been through the knife: even diagonal cuts down both flanks, close enough together that the flesh opens like a fan the moment it hits steam.
What It Is
A whole fish of the grass carp type, scaled, gutted and gilled, with a run of diagonal cuts made by hand down each side. The cuts go deep toward the spine but stop short of the skin on the far side, so the fish holds together on the plate while the flesh opens into distinct leaves.
Where It Comes From
Raised in freshwater ponds and harvested to order, then cleaned and scored by hand at the plant rather than by machine, because the depth of each cut has to follow the thickness of that particular fish. Frozen immediately after scoring.
Specifications
| Species | Grass carp, Ctenopharyngodon idella |
| Form | Whole, scored both flanks, cleaned |
| Net weight | 2 kg per box |
| Size | About 1.2 to 1.5 kg per fish |
| Count | 1 to 2 fish per box |
State on Arrival
Frozen whole and straight. The cuts are visible as regular diagonal lines along both sides, the skin between them is unbroken, and the belly cavity is clean and dry.
Storage and Thawing
Keep at -18 C or colder. Thaw overnight in the refrigerator on a tray, then wipe the cavity and the cuts dry. The scoring holds liquid, so a wet fish will not take a sear. Cook the same day it thaws and do not refreeze.
Shelf Life and Delivery
Best within 3 months of the production date on the box; the flesh is at its firmest in the first month. Ships frozen in an insulated liner and arrives hard frozen.
How to Cook It
The scoring does the work: heat reaches the bone in the same time it takes to cook the surface, so this fish is far harder to overcook than an unscored one.
- Cantonese steam sit the fish on a plate over ginger, steam for 9 minutes, pour off the liquid, then dress with hot oil, soy and shredded scallion.
- Chilli bean braise sear both flanks in a wide pan, add chilli bean paste, stock and a little sugar, and simmer for 12 minutes spooning the sauce over.
- Pan fry dust the fish in cornflour, fry it in a shallow pool of oil for 5 minutes a side until the cuts open and the skin crisps.
- Soup fry the fish briefly, add boiling water and ginger, and simmer for 20 minutes for a milky broth.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.