Fresh Whole Yellow Croaker Fish

Whole yellow croaker, golden-yellow over the back and sides with a paler belly and a fine scaled skin. One is opened along the belly to show the pale flesh inside; the others are whole. They are shown on a wooden board with spring onion and lemon, on a white plate with mushrooms and asparagus, and three at a time on a steel tray over ice.

The flesh is soft and flaky with a mild sweetness. Steam it whole with ginger and scallion, pan-sear it, or cook it in a light broth — the bones lift out easily once cooked.

• Whole fish, golden-yellow skin
• Soft, flaky white flesh
• Steam, pan-sear or poach
• Mild, gently sweet flavour

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.