Fresh Yellow Croaker Whole Fish

A whole croaker with a warm golden-yellow back that fades to silver-white across the belly and up through the fins. The eye is bright and clear and the scales sit tight to the body. Split one open and the flesh is white, fine-grained and moist, with a soft pink roe visible in the cavity.

The flesh is delicate and sweet and comes away in soft flakes. Steam it whole with ginger and scallion and finish with hot oil, pan-fry it until the skin crisps and blisters, or braise it in a light soy and rice-wine broth. The whole fish holds together well enough to turn in the pan once it has taken on colour.

• Whole fish, golden-yellow back, silver-white belly
• White fine-grained flesh, soft pink roe in the cavity
• Delicate and sweet, flakes easily
• Steam whole, pan-fry until crisp, or braise lightly

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.