Whole Yellowfin Sea Bream Frozen

Landed off the coast and frozen within hours, each fish arrives gutted and vacuum-sealed with its silver scales and signature yellow fins still bright. The flesh is firm and close-grained, sweet rather than fishy, and holds together beautifully on the bone — the way coastal cooks have always preferred it.

Why It Stands Out

• Wild-harvested from coastal waters
• Firm, tight flesh with a clean, naturally sweet flavour and almost no fishiness
• Silver scales and yellow fins intact, a clear sign of careful handling
• Gutted and vacuum-sealed, so it goes straight from freezer to steamer
• Equally at home steamed, braised, pan-fried or simmered into soup

How To Cook It

• Steamed: the classic — top with ginger, spring onion, chilli and fermented soy beans, and steam until just done.
• Braised: simmer gently in soy sauce until the sauce clings to the fish.
• Pan-fried: sear in a hot pan for crisp edges and moist flesh.

Storage

Keep frozen at −18°C or below. Do not refreeze once thawed, and cook promptly after defrosting.