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