Fresh Split Open Yellow Croaker

Whole yellow croaker, opened down the back and laid flat. The flanks are washed in a deep gold that runs from the head right along the body, fading into silver along the belly and the top of the back. The skin is still glossy and iridescent, the fins are a clear translucent yellow, the eye is bright and glassy, and the flesh along the opening is pale and fine-grained. Head, fins and tail are all intact, and the fish is raw.

Split flat like this it cooks evenly and quickly: pan-fry it skin-side down until the skin crisps, steam it with ginger and spring onion, or braise it in soy and rock sugar. Croaker is fine-fleshed and gently sweet rather than oily, and it holds together on the bone however you cook it.

• Whole fish, head, fins and tail intact
• Opened flat down the back, raw
• Deep gold flanks over a silver belly
• Pan-fry, steam or braise

Net weight 1000g. Keep frozen at -18°C or below. Cook thoroughly before eating.