Frozen Sea Bass

Overview

A wild-sourced ocean fish landed and frozen while still at its best, with bright white, flaky meat and very little oil. The flavour is mild and clean rather than assertive, which is why it works just as well in a light ginger steam as it does under a rich soy braise.

Why You Will Love It

• Wild-sourced and flash-frozen at peak freshness
• Bright white flaky flesh, low in fat with a mild, non-fishy taste
• Only a few fine bones, and the meat holds its structure under heat
• Equally at home steamed, braised, charcoal-grilled or pan-seared
• Whole-fish format that keeps its shape and stores well

Ways to Enjoy

Steam — garnish with ginger, spring onion and soy, then steam until the flesh turns fully opaque.
Charcoal grill — score the surface, season with herbs and lemon, and grill until marked and cooked through.
Pan-sear — fillet it and cook skin-side down for a crisp golden finish.
Braise — simmer whole in a soy-based sauce with vegetables and tofu.

Storage

Keep at -18°C or below. Thaw slowly in the refrigerator before cooking. Do not refreeze once fully thawed, and keep the packaging sealed to prevent freezer burn.