Whole braised sea bass with bok choy and tofu in a dark dish

Prepped Back-Scored Sea Bass

$15.99
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Whole braised sea bass with bok choy and tofu in a dark dish
  • Whole braised sea bass with bok choy and tofu in a dark dish
  • Whole grilled sea bass with char marks, rosemary and lemon
  • Pan-seared sea bass fillet with crisp skin and cherry tomatoes
  • Whole back-scored sea bass on a white plate with spring onion and chilli
  • Whole braised sea bass with bok choy and tofu in a dark dish
  • Whole grilled sea bass with char marks, rosemary and lemon
  • Pan-seared sea bass fillet with crisp skin and cherry tomatoes
  • Whole back-scored sea bass on a white plate with spring onion and chilli
Prepped Back-Scored Sea Bass

Prepped Back-Scored Sea Bass

$15.99 $8.00/kg

Farmed in the Pearl River estuary and delivered fully prepped — scaled, gutted, gilled and back-scored, with a seasoning packet included. There is nothing to clean and nothing to trim, so dinner starts the moment the pack thaws.

Why You'll Love It

  • Premium estuary bass, 450–550 g per fish
  • Fully cleaned and back-scored, seasoning packet included
  • White, tender flesh with few bones and a thick fillet
  • Naturally rich in DHA and EPA omega-3
  • Live-killed and flash-frozen at source, then cold-chain delivered

How to Serve

  • Steamed — eight minutes, then a drizzle of hot oil over ginger and spring onion
  • Pan-seared — crisp outside, tender inside
  • Braised — a deep savoury sauce that soaks into the flesh
  • Grilled — smoky and lightly spiced

Storage

Keep frozen at −18°C or below and avoid repeated thawing. Cook soon after thawing, then seal and refrigerate any leftovers for up to 24 hours.

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