{"title":"Whole Fish Collection","description":"\u003cp\u003eWild-caught fish landed and frozen at sea, from delicate pomfret to meaty Spanish mackerel.\u003c\/p\u003e","products":[{"product_id":"wild-yellow-croaker","title":"Wild Yellow Croaker, Whole Fish","description":"\u003cp\u003eLanded in the East China Sea and frozen on the boat the same day, each fish arrives with its golden sheen, bright eyes and unbroken scales intact. The flesh sets into clean garlic-flake segments that stay sweet and free of muddiness.\u003c\/p\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWild-caught and frozen at sea, cold chain unbroken to your door\u003c\/li\u003e\n\u003cli\u003eSignature golden skin with scales fully intact\u003c\/li\u003e\n\u003cli\u003eFirm, sweet white flesh that holds together on the plate\u003c\/li\u003e\n\u003cli\u003eRich in DHA and EPA, naturally low in fat\u003c\/li\u003e\n\u003cli\u003e400–600 g per fish, sized for a family table\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — score the body, top with ginger and scallion, steam 8 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed-braise\u003c\/strong\u003e — sear both sides, then braise 10 minutes in soy, sugar and rice wine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry-fry\u003c\/strong\u003e — salt for 15 minutes, then pan-fry until crisp and golden\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e — simmer with pickled greens for a milky, savoury broth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C for up to 12 months. Thaw 4–6 hours in the fridge for the best texture.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343269589055,"sku":null,"price":45.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/wild-yellow-croaker-1.jpg?v=1793329144"},{"product_id":"silver-pomfret-whole","title":"Silver Pomfret, Whole Wild Fish","description":"\u003cp\u003eA diamond-shaped fish with skin like polished silver and flesh so fine it barely needs a knife. Wild fish are chosen for a plump body, clear eyes and firm springy texture, then frozen at sea the day they come aboard.\u003c\/p\u003e\n\u003ch3\u003eWhy Chefs Ask For It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAlmost boneless beyond the central spine\u003c\/li\u003e\n\u003cli\u003eDelicate, faintly sweet white meat that never tastes strong\u003c\/li\u003e\n\u003cli\u003eWhole fish, cleaned and ready to cook\u003c\/li\u003e\n\u003cli\u003eSteams beautifully without falling apart\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCantonese steam\u003c\/strong\u003e — 8 minutes, then soy, ginger and smoking hot oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fry\u003c\/strong\u003e — dust with a little cornflour and fry until the skin crisps\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e — simmer with tomato and ginger for a light, clear broth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt-bake\u003c\/strong\u003e — wrap in a salt crust and roast whole\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18°C for up to 12 months. Thaw slowly in the fridge before cooking.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343272734783,"sku":null,"price":52.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/silver-pomfret-whole-1.jpg?v=1793329146"},{"product_id":"spanish-mackerel-whole","title":"Spanish Mackerel, Wild Whole Fish","description":"\u003cp\u003eA seasonal, wild-caught fish with spotted silver skin and a thick, meaty frame. Frozen at sea straight after landing, it keeps the rich ocean flavour and juicy, close-grained texture that makes it a favourite for the family table.\u003c\/p\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSeasonal wild catch, frozen on board the vessel\u003c\/li\u003e\n\u003cli\u003eLarge whole fish with distinctive spotted silver skin\u003c\/li\u003e\n\u003cli\u003eThick, plump flesh with a pale pink-white grain\u003c\/li\u003e\n\u003cli\u003eRich natural seafood taste with very little fishiness\u003c\/li\u003e\n\u003cli\u003eFew fine bones, easy to cut into steaks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fry\u003c\/strong\u003e — thick steaks, 4 minutes a side, finish with lemon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e — soy, ginger and a splash of vinegar for a glossy glaze\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fry\u003c\/strong\u003e — score the skin and fry until crisp\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDumplings\u003c\/strong\u003e — mince the flesh with chives for a rich filling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore at -18°C for up to 10 months. Thaw in the fridge overnight and cook the same day.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343275651135,"sku":null,"price":39.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/spanish-mackerel-whole-1.jpg?v=1793329148"},{"product_id":"beltfish-steaks","title":"Beltfish Steaks, Boneless Mid-Cut","description":"\u003cp\u003eThick middle sections from large open-ocean ribbon fish, trimmed free of head and tail and frozen the moment they leave the water. The flesh is dense, snowy white and holds its shape through frying or braising, so the steaks stay whole on the plate.\u003c\/p\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMiddle-cut sections only, head and tail removed\u003c\/li\u003e\n\u003cli\u003eBright silver skin with an even, thick body\u003c\/li\u003e\n\u003cli\u003eFirm white flesh that resists breaking up in the pan\u003c\/li\u003e\n\u003cli\u003eSavory ocean flavour with hardly any fishiness\u003c\/li\u003e\n\u003cli\u003eVery few small bones, easy for weeknight cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fry\u003c\/strong\u003e — pat dry, fry skin-side down until golden\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e — soy, star anise and rice wine, 15 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fry\u003c\/strong\u003e — coat lightly in cornflour for a crisp shell\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — with salted mustard greens for a light, savoury dish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C for up to 12 months. Thaw in the fridge and cook within a day.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343282008127,"sku":null,"price":34.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/beltfish-steaks-1.jpg?v=1793329152"}],"url":"https:\/\/jgranow.shop\/collections\/whole-fish-collection.oembed","provider":"JOSEPH GRAY","version":"1.0","type":"link"}