Wild-Caught Whole Grouper

Line-caught in deep water and processed from live fish, this grouper arrives frozen whole so every bit of its robust, muscular build stays intact. The skin carries the bold brown-black spots and mottling that mark a prime specimen, and the scales are tight and glossy.

Why You'll Love It

• Wild deep-sea catch, live-processed and frozen whole
• Distinctive spotted pattern with tight, glistening scales
• Firm garlic-clove flake that stays springy and smooth
• Naturally rich in collagen — the classic “chicken of the sea”
• Jumbo size, 800 g–1.5 kg per fish, enough for 3–5 people

How to Serve

• Steamed — score the thickest part, top with ginger and spring onion, steam over high heat for 10–12 minutes, then finish with soy and sizzling oil
• Braised — cut into chunks, sear golden, then simmer in stock, soy and rock sugar for 20 minutes
• Clay pot — layer onion and ginger in the pot, set the whole fish on top, add rice wine and bake for 15 minutes
• Porridge — slice thinly into silky white congee and season with ginger and white pepper

Storage

Keep frozen at −18°C for up to nine months. Thaw slowly in the fridge for 8–12 hours, rinse gently, then cook the whole fish in one go — never refreeze.