{"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\/products\/whole-red-grouper","provider":"JOSEPH WILLIAMS","version":"1.0","type":"link"}