{"title":"Fresh Whole Fish","description":"\u003cp\u003eLanded in peak condition and frozen within hours, these whole fish arrive with their scales, skin and natural structure completely intact. Cooking on the bone keeps the flesh noticeably moister and more flavourful than any pre-cut alternative.\u003c\/p\u003e\n\u003ch3\u003eIn This Collection\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eGolden-hued ocean favourites in two generous grades\u003c\/li\u003e\n  \u003cli\u003eA firm, collagen-rich reef fish built for the centre of the table\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy Buy Whole\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eBones and skin protect the flesh and carry the flavour\u003c\/li\u003e\n  \u003cli\u003eBetter value per kilo than trimmed cuts\u003c\/li\u003e\n  \u003cli\u003eEndlessly versatile: steam, braise, pan-fry or poach\u003c\/li\u003e\n  \u003cli\u003ePresentation-ready for banquets and celebrations\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHandling\u003c\/h3\u003e\n\u003cp\u003eThaw slowly in the refrigerator at 0-4°C, then rinse and pat dry before cooking. Score the thickest part so the heat penetrates evenly.\u003c\/p\u003e","products":[{"product_id":"wild-yellow-croaker","title":"Wild Yellow Croaker","description":"\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eLine-caught in the East China Sea and flash-frozen aboard the vessel within hours of harvest, this golden-hued ocean favourite arrives with its scales intact and its flavour locked in. Each fish is plump and streamlined, weighing 400 to 600 g.\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eShipboard flash-frozen for an unbroken cold chain\u003c\/li\u003e\n  \u003cli\u003eSignature golden sheen with lustrous, undamaged scales\u003c\/li\u003e\n  \u003cli\u003eGarlic-clove white flesh, evenly marbled and free of any muddy aftertaste\u003c\/li\u003e\n  \u003cli\u003eNaturally high in protein and omega-3s (DHA and EPA)\u003c\/li\u003e\n  \u003cli\u003eOne fish comfortably serves two to three people\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWays to Enjoy\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSteam\u003c\/strong\u003e — score the body, lay ginger and scallion on top, steam over high heat for 8 minutes, then finish with seasoned soy and a pour of sizzling oil.\u003cbr\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e — sear both sides until golden, then simmer for 10 minutes in a soy, dark soy, rock sugar and rice wine glaze.\u003cbr\u003e\n\u003cstrong\u003ePan-fry\u003c\/strong\u003e — salt for 15 minutes and cook in a hot skillet until crisp on both sides; serve with pepper-salt.\u003cbr\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e — saute pickled mustard greens, add water, simmer the fish for 5 minutes for a creamy, savoury broth.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C for up to 12 months. Once thawed, enjoy within 24 hours and do not refreeze. For the best texture, thaw slowly in the refrigerator at 0-4°C for 4 to 6 hours.\u003c\/p\u003e","brand":"FRANK STEVENSON","offers":[{"title":"Default Title","offer_id":44648672264295,"sku":"FS-SEA-001","price":24.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/9410\/5447\/files\/YCrkr_IceDisplay.jpg?v=1789695491"},{"product_id":"deep-sea-grouper","title":"Deep-Sea Grouper","description":"\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eA wild-caught reef fish from deep, clean water, processed from live stock and frozen whole to preserve its integrity. The body carries distinctive brown-black spotting and a robust, muscular build, and the flesh sets into generous garlic-clove flakes.\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eWild-caught and live-processed, then frozen whole\u003c\/li\u003e\n  \u003cli\u003eFirm, delicate flesh that flakes cleanly and stays springy\u003c\/li\u003e\n  \u003cli\u003eExceptionally rich in collagen, prized for its bouncy, silky bite\u003c\/li\u003e\n  \u003cli\u003eGenerous 800 g to 1.5 kg fish, enough to serve three to five\u003c\/li\u003e\n  \u003cli\u003eEqually at home steamed, braised, clay-pot baked or sliced into congee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWays to Enjoy\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSteam\u003c\/strong\u003e — score along the thickest part, top with ginger and scallion, steam for 10 to 12 minutes and finish with seasoned soy and hot oil.\u003cbr\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e — cut into chunks, sear golden, then simmer for 20 minutes in stock, soy and rock sugar.\u003cbr\u003e\n\u003cstrong\u003eClay pot\u003c\/strong\u003e — layer onion and ginger in the base, set the whole fish on top, add rice wine and bake for 15 minutes.\u003cbr\u003e\n\u003cstrong\u003eCongee\u003c\/strong\u003e — slice thinly and slide into silky white rice porridge until just cooked, then season with ginger and white pepper.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C for up to 9 months. Cook thoroughly once thawed and never refreeze. Thaw gradually in the refrigerator at 0-4°C for 8 to 12 hours, then rinse gently before cooking.\u003c\/p\u003e","brand":"FRANK STEVENSON","offers":[{"title":"Default Title","offer_id":44648675573863,"sku":"FS-SEA-003","price":42.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/9410\/5447\/files\/GRoup_BraisedClaypot.jpg?v=1789695534"},{"product_id":"jumbo-yellow-croaker","title":"Jumbo Yellow Croaker","description":"\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eHand-selected at 600 g and above, this extra-large grade is the one that takes pride of place at the centre of the table. The golden colouring runs deeper and more radiant than standard sizes, and the scales shimmer as though laid with gold leaf.\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003ePremium 600 g and above grading, hand-picked from the catch\u003c\/li\u003e\n  \u003cli\u003eRicher, more radiant golden tones and gleaming scales\u003c\/li\u003e\n  \u003cli\u003eThicker, more delicate flesh with a higher fat content\u003c\/li\u003e\n  \u003cli\u003eA luxurious, melt-in-the-mouth texture\u003c\/li\u003e\n  \u003cli\u003eOne fish serves four to six people as a true centrepiece\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWays to Enjoy\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSteam\u003c\/strong\u003e — deep-score the body, cover generously with shredded ginger and scallion, steam for 12 to 15 minutes and finish with soy and sizzling oil.\u003cbr\u003e\n\u003cstrong\u003eHome-style braise\u003c\/strong\u003e — sear the whole fish on both sides, add rice wine, soy, dark soy and rock sugar, then simmer for 15 minutes until the sauce thickens.\u003cbr\u003e\n\u003cstrong\u003ePan-fry\u003c\/strong\u003e — cut into thick segments, dust with flour and fry until golden on three sides; serve with pepper-salt.\u003cbr\u003e\n\u003cstrong\u003ePickled greens\u003c\/strong\u003e — saute pickled cabbage with bamboo shoots, add the fish and braise until the sauce is rich enough to spoon over rice.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18°C for up to 12 months. Larger fish need longer to thaw: refrigerate at 0-4°C for 8 to 12 hours and turn once so it defrosts evenly.\u003c\/p\u003e","brand":"FRANK STEVENSON","offers":[{"title":"Default Title","offer_id":44648677310567,"sku":"FS-SEA-005","price":34.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/9410\/5447\/files\/LYCrk_BambooMatFresh.jpg?v=1789695576"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0689\/9410\/5447\/collections\/GRoup_BraisedClaypot.jpg?v=1789696094","url":"https:\/\/frsthub.shop\/collections\/fresh-whole-fish.oembed","provider":"FRANK STEVENSON","version":"1.0","type":"link"}