A reef fish with a skin that stays red through the steamer and a body built of large flakes, so it can be served whole on a platter without falling apart under a spoon.

What It Is

A whole grouper of the red type, scaled, gutted and gilled, head and tail left on, skin intact. The flesh is white, close-grained and firm, with a single central skeleton and no fine intramuscular bones to pick out.

Where It Comes From

Taken from managed reef grounds and inshore farms, then iced on landing and processed the same day. Each fish is graded by weight, rinsed in chilled seawater and frozen whole and flat so the tail does not bend.

Specifications

State on Arrival

Frozen whole and rigid. The skin is a deep red to orange-red, the eyes are clear and slightly domed, and the belly wall is firm with no soft patch behind the gill.

Storage and Thawing

Keep at -18 C or colder. Thaw overnight in the refrigerator, 12 to 16 hours for a fish this size, then score the thickest part of the flank twice and dry the skin. Do not thaw under running water; it pulls the colour out of the skin.

Shelf Life and Delivery

Best within 9 months of the production date on the box. Ships in an insulated liner with dry ice and arrives hard frozen; move it straight to the freezer.

How to Cook It

One fish is a centrepiece for two or three people. Keep the head and frame: they make the best part of the broth.

• Steam score the flank, lay ginger inside and over, steam for 12 minutes for a fish this size, then pour off the water and dress with hot oil and soy.
• Braise sear both sides in a wide pan, add stock, dark soy, star anise and dried chilli, and simmer covered for 20 minutes.
• Bake stuff the cavity with lemon and thyme, rub the skin with oil, and bake at 200 C for 25 minutes.
• Pan sear cut the fish into thick collar steaks, season and sear them hard on both sides, then finish in the oven for 6 minutes.

Allergen Information

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