A short letter, now and then
What is in season, what we have stopped buying, and nothing else.
These whole yellow croakers are a classic favourite, with their bright golden body colour and firm, flaky white flesh. Each fish is cleaned and trimmed to an even shape, and the scales hold a fresh glossy sheen. The meat has a delicate sweet taste, few bones and only a mild fishy note.
Wonderful pan-fried until the skin turns crisp and golden, and just as good steamed, braised, deep-fried or grilled. A dependable everyday fish for family meals and a familiar taste for anyone who grew up with Chinese home cooking. Keep frozen at -18°C, thaw in the refrigerator before cooking, and avoid repeated thawing to preserve the texture.
Bought at the quay and chilled immediately. Prepared without additives, weighed after draining, and packed in paper with a cooling pack for the journey.
Chilled items should go into the coldest part of the refrigerator and be eaten within two days. If you are keeping them longer, wrap them well and freeze them; three months is a reasonable limit.