{"title":"Whole Fish and Heads","description":"\u003cp\u003eFish that go to the table head and tail on, scored or simply cleaned, for steaming and braising, plus the large braising heads.\u003c\/p\u003e","products":[{"product_id":"jumbo-flatfish-head","title":"Jumbo Flatfish Head, Cleaned and Frozen","description":"\u003cp class=\"lead\"\u003eThe widest, fattiest part of a large flatfish, gills out and collar still attached, so the cheek and the rim around the bone stay whole through a hard steam.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe head of a large flatfish, cut clean behind the gill plate, gutted, gills pulled and rinsed. Both cheek pads and the thick band of flesh along the collar are left on the bone, which is where most of the meat sits. Skin on.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTrawled in the cold northern shelf waters and handled on deck within the hour. Heads are washed in chilled seawater, graded by width, then blast frozen flat so the collar does not fold onto itself and the skin stays unmarked.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eLarge flatfish (\u003cem\u003eScophthalmus\u003c\/em\u003e group)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole head, gills removed, skin on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 500 to 700 g per head\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e3 to 4 heads per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen solid and flat. The skin is dark on the upper side and pale underneath, the cut edge behind the gill is clean, and there is no loose grit or membrane in the cavity.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw in the refrigerator for 8 to 12 hours on a tray, then rinse the cavity under cold running water and dry it with paper towel before cooking. Do not thaw in warm water; the collar meat loosens and falls off the bone.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date printed on the box. Ships frozen with dry ice in an insulated liner and arrives hard; move it to the freezer on arrival and cook within two days once thawed.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eOne head is enough for three or four people once rice and greens are on the table.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChilli steam\u003c\/strong\u003e split the head open skin side up, blanket it with chopped salted chilli and ginger, steam over a rolling boil for 10 minutes, then pour over smoking hot oil.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eClay pot\u003c\/strong\u003e lay ginger, garlic and shallot in a clay pot, sit the head on top, add rice wine and a splash of stock, cover and bake for 15 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e sear the cut face in a wide pan, add yellow bean paste, soy and wine, then simmer covered for 20 minutes until the sauce coats a spoon.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e brown the head in oil, add boiling water and ginger, and simmer for 25 minutes until the broth turns cloudy and faintly sweet.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JOSEPH WILLIAMS","offers":[{"title":"Default Title","offer_id":68029382918249,"sku":"JW-002","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/jumbo-flatfish-head-1.jpg?v=1794365492"},{"product_id":"hand-scored-grass-carp","title":"Hand Scored Grass Carp, Whole","description":"\u003cp class=\"lead\"\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eRaised 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.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eGrass carp, \u003cem\u003eCtenopharyngodon idella\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, scored both flanks, cleaned\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 1.2 to 1.5 kg per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e1 to 2 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen 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.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCantonese steam\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eChilli bean braise\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan fry\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e fry the fish briefly, add boiling water and ginger, and simmer for 20 minutes for a milky broth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JOSEPH WILLIAMS","offers":[{"title":"Default Title","offer_id":68029383082089,"sku":"JW-004","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/hand-scored-grass-carp-1.jpg?v=1794365495"},{"product_id":"whole-red-grouper","title":"Whole Red Grouper, Frozen","description":"\u003cp class=\"lead\"\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTaken 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.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eRed grouper (\u003cem\u003eEpinephelus\u003c\/em\u003e group)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, gilled, skin on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 800 to 1000 g per fish\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003e2 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen 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.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eOne fish is a centrepiece for two or three people. Keep the head and frame: they make the best part of the broth.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e sear both sides in a wide pan, add stock, dark soy, star anise and dried chilli, and simmer covered for 20 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBake\u003c\/strong\u003e stuff the cavity with lemon and thyme, rub the skin with oil, and bake at 200 C for 25 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan sear\u003c\/strong\u003e cut the fish into thick collar steaks, season and sear them hard on both sides, then finish in the oven for 6 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"JOSEPH WILLIAMS","offers":[{"title":"Default Title","offer_id":68029383245929,"sku":"JW-006","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0798\/1855\/5497\/files\/whole-red-grouper-1.jpg?v=1794365498"}],"url":"https:\/\/jowifast.shop\/collections\/whole-fish-and-heads.oembed","provider":"JOSEPH WILLIAMS","version":"1.0","type":"link"}