{"title":"Whole Fish","description":"\u003cp\u003eWhole fish, cleaned and gilled, for the centre of the table.\u003c\/p\u003e","products":[{"product_id":"sillago-fish-wild-caught","title":"Sillago Fish, Wild Caught","description":"\u003cp class=\"lead\"\u003eSlender silver fish from sandy shallows, mild and faintly sweet, with flesh that holds together in the pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA small elongated fish with a pointed snout, a bright silver flank and a pale belly, 20 to 25 centimetres and 120 to 160 grams each. The flesh is white, fine-grained and firm, with a clean mild taste and very few small bones. Gutted, scaled and cleaned before freezing.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eNetted by small boats working sand banks and estuary mouths, then iced and frozen the same day. Nothing is added: no glaze, no brine, no treatment of any kind.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSillago, \u003cem\u003eSillago\u003c\/em\u003e spp.\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, scaled\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e20-25 cm, 12-16 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eLayered in a sealed bag\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eHard frozen, with the skin bright silver and the sheen intact, and the eyes clear rather than sunken. A dull greyish flank or a soft belly means the fish warmed at some point between the boat and the box.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, or cook straight from frozen in a covered pan with a little oil and let it steam through before the skin crisps. Pat the surface completely dry before frying. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Keep the bag sealed in the freezer; a loose bag will pick up odours from anything beside it.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried.\u003c\/strong\u003e Score the flank, dust with cornflour and fry at 180 C for 3 to 4 minutes until the skin blisters and the tail curls.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried.\u003c\/strong\u003e Dry the fish, salt it, and lay it in a hot pan for 3 minutes a side; it releases by itself once the skin is crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised.\u003c\/strong\u003e Fry first, then simmer with ginger, soy and a pinch of sugar for 8 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIn soup.\u003c\/strong\u003e Simmer whole in a light ginger broth for 10 minutes, then lift out; the flesh comes away from the bone in neat flakes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619050193113,"sku":"TW-004","price":46.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/sillago-fish-wild-caught-1.jpg?v=1794626151"},{"product_id":"golden-pomfret-whole-fish","title":"Golden Pomfret, Whole Fish","description":"\u003cp class=\"lead\"\u003eA flat, deep-bodied fish with butter-yellow fins, thick white flesh and a single central bone that lifts out cleanly.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eA compressed, diamond-shaped fish, silvery-gold across the flank and yellow along the fins and tail, 400 to 600 grams each. The flesh is thick, white and slightly sweet, with a soft grain and no small bones across the fillet area, only a central frame. Gutted, gilled and cleaned.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eTaken from open coastal water or raised in sea cages depending on the season, then cleaned and frozen whole within hours of landing.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eGolden pompano, \u003cem\u003eTrachinotus blochii\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, gilled\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e400-600 g, 4 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed individually\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eHard frozen with the fins intact and the skin a clear silver-gold. The belly should be firm and clean; a soft or discoloured belly means the gut was not removed promptly.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw in the refrigerator overnight, or cook from frozen with the fish scored so the heat reaches the bone. Dry the skin and the cavity before cooking. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 10 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Keep each fish in its own vacuum bag until the day you cook it.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed.\u003c\/strong\u003e Score the flank twice, lay it on a plate with ginger, steam 10 to 12 minutes, then pour hot oil and seasoned soy over the top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried.\u003c\/strong\u003e Dry, salt, shallow-fry 4 minutes a side and finish with lemon.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised.\u003c\/strong\u003e Sear first, then simmer with soy, ginger and spring onion for 10 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried.\u003c\/strong\u003e Coat lightly with starch and fry at 180 C until the skin crisps and the fins curl.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619050324185,"sku":"TW-005","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/golden-pomfret-whole-fish-1.jpg?v=1794626153"},{"product_id":"spanish-mackerel-large-whole","title":"Spanish Mackerel, Large Whole","description":"\u003cp class=\"lead\"\u003eA big, firm-fleshed mackerel with spotted silver skin, rich enough to stand up to chilli, ginger and soy.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe largest of the mackerel family, one to 1.2 kilograms each, with a long body, a dorsal fin set far back and small dark spots scattered over a silver flank. The flesh is pale pink-white, dense and juicy, with a fuller flavour than the smaller mackerels. Gutted and gilled with the head left on.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-caught in warm coastal water, bled at sea and frozen within hours of the haul so the flesh never sits warm.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"specs\"\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSpanish mackerel, \u003cem\u003eScomberomorus commerson\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eWhole, gutted, gilled, head on\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e1-1.2 kg, 2 fish per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed individually\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eHard frozen, skin glossy with the spots sharply defined. Press the thickest part near the head: it should be rigid, with no give. Dull, wrinkled skin or a soft patch means a break in the cold chain.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator; it is a thick fish and will not thaw evenly in water. Cut steaks while it is still firm, which gives cleaner edges. Do not refreeze once thawed.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest within 9 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Mackerel fat turns quickly once warm, so keep the bag closed and deep in the freezer.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised steaks.\u003c\/strong\u003e Cut thick steaks, salt lightly, fry until golden, then add ginger, garlic, chilli and soy and simmer until the sauce reduces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-fried.\u003c\/strong\u003e Pat the steaks dry and fry both sides until crisp outside and tender within.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDeep-fried.\u003c\/strong\u003e Cut into strips, dust with starch and fry at 180 C for 3 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish cakes.\u003c\/strong\u003e Mince the flesh with spring onion and ginger, shape and shallow-fry until set.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"THEO WARD","offers":[{"title":"Default Title","offer_id":51619050422489,"sku":"TW-006","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0844\/6862\/9721\/files\/spanish-mackerel-large-whole-1.jpg?v=1794626156"}],"url":"https:\/\/thwabuy.shop\/collections\/whole-fish.oembed","provider":"THEO WARD","version":"1.0","type":"link"}