Fresh Whole Grouper Scored for Steam
Fresh Whole Grouper Scored for Steam
A whole grouper, cleaned and scored deeply down both flanks so the heat reaches the bone. The skin is a mottle of olive, brown and cream over a pattern no two fish share; beneath it the flesh is thick, white and built in large flakes.
Scoring is what makes a fish this size cook evenly — it lets the steam in and keeps the thickest part from drying out before the centre is done. Steam it whole with ginger and spring onion, or roast it and spoon the pan juices back over. The trim is cut into cubes, ready for soup or congee.
- Whole grouper, gutted and deeply scored
- Mottled olive skin over thick white flakes
- Scored so the thick body steams evenly
- Steam whole, roast, or use the cubed trim in soup
Origin: coastal reef waters. Keep frozen at -18°C or below. Cook thoroughly before eating.
The piece
One piece of seafood, selected for even texture and a clean, mild taste. Left as close to its natural state as packing allows.
Keeping it cold
Keep it cold and covered. Cook it soon, or freeze it on the day it arrives and follow the short note in your order.
