Frozen Scored Whole Carp

Overview

A whole freshwater fish, gutted, scaled and de-gilled, with neat cross-hatch cuts along both flanks so heat and seasoning reach right down to the bone. Head and tail are left on and the shape holds together through a long, slow braise.

Why You Will Love It

• Pre-gutted, scaled and de-gilled — ready to cook exactly as it comes
• Deep cross-hatch scoring on both sides for faster, more even cooking
• Complete head-to-tail shape that stays intact in the pot
• Firm white flesh that does not crumble when braised or simmered
• Vacuum-sealed to protect the shape and prevent freezer burn

Ways to Enjoy

Steam — 12 to 18 minutes over boiling water with ginger and scallion, finished with hot oil and seasoned soy.
Spicy stone pot — sear lightly, then simmer 15 to 20 minutes in a chilli broth.
Braise — fry until golden, add soy, ginger, garlic and sugar, and simmer 20 to 25 minutes.
Fry then stew — cook until the skin crisps, then finish in a savoury sauce.

Storage

Keep at -18°C or below. Thaw in the refrigerator and pat the surface dry. Cook within 2 to 3 days of thawing and never refreeze.