{"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","url":"https:\/\/osthhub.shop\/products\/red-rockfish-whole-fish","provider":"OSCAR THOMAS","version":"1.0","type":"link"}