About this item

Slender, silver-flanked fish with a scatter of dark spots above the lateral line, gills still showing red and eyes clear and full. Bought whole it stays far juicier than filleted, and the frame is worth keeping afterwards for stock. The meat is delicate and faintly sweet, closest to a light chicken in texture, and it needs little more than salt, ginger and a few minutes of steam. Score the thickest part so the centre cooks at the same pace as the tail, then pour hot oil and soy over the top.

Key Features

• Whole fish with head, tail and fins intact
• Clear eyes and red gills signal freshness
• Delicate, faintly sweet white flesh
• Best steamed, scored so it cooks evenly
• Frame is good for a light stock

Product Information

• Material: Bass, line-caught
• Colour: Grey-green back, silver belly, dark spots
• Form: Whole, gutted and scaled
• Packaging: 2 kg bulk pack
• Storage: Keep chilled 0-4 degrees, cook within 24 hours