Scored Whole Carp
Scored Whole Carp
Shipping Information
Shipping Information
We ship all orders via overnight delivery to ensure maximum freshness. All seafood is flash-frozen and packed with dry ice in insulated containers.
Product Details
Product Details
Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.
Returns & Refunds
Returns & Refunds
Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.
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Scored Whole Carp
A 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.
Flavour
Mild 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.
Kitchen Notes
- Steam whole over boiling water for twelve to eighteen minutes, then flood with hot seasoned soy and oil.
- Lower into a spicy stone-pot broth and simmer with dried chilli, Sichuan pepper and garlic.
- Fry both sides golden, then braise with soy, ginger, garlic and a little sugar.
- Deep-fry first so the skin sets, then stew in a sour or savoury sauce.
The cuts should be deep but never through to the other side, so the fish still holds its shape on the plate.
Storage
Keep frozen at -18 degrees Celsius for up to six months. Thaw in the refrigerator, pat the cavity dry, and cook the same day.
