{"title":"Whole Fish Selection","description":"\u003cp\u003eFish that go to the table in one piece, head and tail on. Each one arrives cleaned, scaled and gutted, so the only work left is scoring, seasoning and heat.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Inside\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eYellowfin Sea Bream Whole Fish\u003c\/li\u003e\n\u003cli\u003eRed Rockfish Whole Fish\u003c\/li\u003e\n\u003cli\u003eScored Whole Carp\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSteam one, braise another, and keep the frames for stock. Whole fish tell you when they are done: the eye turns white and the dorsal fin lifts away from the body.\u003c\/p\u003e","products":[{"product_id":"yellowfin-sea-bream-whole-fish","title":"Yellowfin Sea Bream Whole Fish","description":"\u003cp\u003eA wild bream taken from inshore coastal water, gutted, scaled and vacuum-sealed while the body is still stiff. It arrives whole, head and tail intact, with the yellow fins and bright silver flanks that give the fish its name. Each order is a 2 kg pack, usually two to three fish depending on the day's landing.\u003c\/p\u003e\n\u003ch3\u003eFlavour\u003c\/h3\u003e\n\u003cp\u003eFirm, close-grained white flesh with a clean sweetness that stays on the right side of delicate. The fat sits under the skin rather than in the meat, so the fish eats light and never turns heavy, and there is little of the muddy note that farmed bream can carry.\u003c\/p\u003e\n\u003ch3\u003eKitchen Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteam whole with ginger, scallion and a spoon of fermented black beans, then finish with hot oil and light soy.\u003c\/li\u003e\n\u003cli\u003eScore the flanks and pan-fry skin side down until the skin lifts away cleanly and crisps.\u003c\/li\u003e\n\u003cli\u003eBraise in a shallow pot with soy, rock sugar and star anise until the sauce coats the fish.\u003c\/li\u003e\n\u003cli\u003eSimmer the frame and head with ginger for a clear, sweet broth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBring it out of the fridge half an hour before cooking so the flesh relaxes, and salt the skin early if you plan to fry it.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18 degrees Celsius and use within six months. Thaw overnight in the refrigerator, cook within a day of thawing, and do not refreeze.\u003c\/p\u003e","brand":"Blue Harbour","offers":[{"title":"Default Title","offer_id":68132134060259,"sku":null,"price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/files\/yellowfin-sea-bream-whole-fish-1.jpg?v=1793850876"},{"product_id":"red-rockfish-whole-fish","title":"Red Rockfish Whole Fish","description":"\u003cp\u003eA deep-water rockfish landed from cold northern grounds, scaled, gutted and frozen while still at sea. The scarlet skin and big round eyes are the mark of a fish brought up fast from depth. A 2 kg pack holds one large fish or two smaller ones, head and tail on.\u003c\/p\u003e\n\u003ch3\u003eFlavour\u003c\/h3\u003e\n\u003cp\u003eSweet and clean with a faint nuttiness, and flesh that flakes into big soft petals. The texture is tender enough to part under a spoon yet firm enough to hold shape in a braise, and the bones are large and easy to see.\u003c\/p\u003e\n\u003ch3\u003eKitchen Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSear the whole fish in a hot pan, then braise with soy, ginger, scallion and dried chilli.\u003c\/li\u003e\n\u003cli\u003eSteam with ginger and scallion and dress with hot oil and light soy at the end.\u003c\/li\u003e\n\u003cli\u003ePan-fry thick steaks in butter until the edges go gold, and finish with lemon.\u003c\/li\u003e\n\u003cli\u003eSimmer the head and frame with ginger for a thick, milky soup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eScore the thickest part of the back so the heat reaches the bone at the same time as the thin belly.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18 degrees Celsius for up to six months. Thaw overnight in the refrigerator and cook within twenty-four hours.\u003c\/p\u003e","brand":"Blue Harbour","offers":[{"title":"Default Title","offer_id":68132142350563,"sku":null,"price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/files\/red-rockfish-whole-fish-1.jpg?v=1793850880"},{"product_id":"scored-whole-carp","title":"Scored Whole Carp","description":"\u003cp\u003eA freshwater carp cleaned, gutted and cut with a deep cross-hatch on both flanks before freezing. The scoring is the point: it lets heat and sauce reach the bone quickly and stops the fish from breaking up in a pot. The head, body and tail all stay intact, and a 2 kg pack holds one fish large enough for a family table.\u003c\/p\u003e\n\u003ch3\u003eFlavour\u003c\/h3\u003e\n\u003cp\u003eMild and gently sweet, with a firm, almost meaty texture that holds together under long cooking. The cuts open the flesh so seasoning penetrates, which matters with a freshwater fish that carries more flavour in the skin than in the meat.\u003c\/p\u003e\n\u003ch3\u003eKitchen Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteam whole over boiling water for twelve to eighteen minutes, then flood with hot seasoned soy and oil.\u003c\/li\u003e\n\u003cli\u003eLower into a spicy stone-pot broth and simmer with dried chilli, Sichuan pepper and garlic.\u003c\/li\u003e\n\u003cli\u003eFry both sides golden, then braise with soy, ginger, garlic and a little sugar.\u003c\/li\u003e\n\u003cli\u003eDeep-fry first so the skin sets, then stew in a sour or savoury sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe cuts should be deep but never through to the other side, so the fish still holds its shape on the plate.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18 degrees Celsius for up to six months. Thaw in the refrigerator, pat the cavity dry, and cook the same day.\u003c\/p\u003e","brand":"Blue Harbour","offers":[{"title":"Default Title","offer_id":68132142383331,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/files\/scored-whole-carp-1.jpg?v=1793850883"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0828\/4762\/9539\/collections\/red-rockfish-whole-fish-1.jpg?v=1793851021","url":"https:\/\/osthhub.shop\/collections\/whole-fish-selection.oembed","provider":"OSCAR THOMAS","version":"1.0","type":"link"}