• Whole spotted grouper braised in soy, grouper on crushed ice, grilled grouper steaks on a white plate
  • Whole spotted grouper braised in soy, grouper on crushed ice, grilled grouper steaks on a white plate
  • Whole spotted grouper braised in soy, grouper on crushed ice, grilled grouper steaks on a white plate

Frozen Spotted Grouper

Frozen Spotted Grouper

 
$54.90
$54.90
$27.45 kg
Sold out
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Shipping Information

We ship all orders via overnight delivery to ensure maximum freshness. Orders placed before 2pm NZDT, Monday to Thursday will ship the same day. All seafood is flash-frozen and packed with dry ice in insulated containers.

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Product Details

Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.

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Returns & Refunds

Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.

🚚 Quick Delivery

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📦 Careful Packaging

Your seafood is securely packed to protect freshness in transit.

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⭐ Quality Assurance

Every product is selected for quality, taste and consistency.

Whole spotted grouper braised in soy, grouper on crushed ice, grilled grouper steaks on a white plate

Frozen Spotted Grouper

$54.90
$54.90
$27.45 kg
Sold out

Whole grouper with its mottled spotted skin, frozen after landing. A 2 kg pack for steaming, claypot braising or cutting into steaks.

What is in the pack

  • Whole fish, scaled and gutted
  • 2 kg per pack
  • Thick body with a large head and broad shoulders

Flavour and texture

Dense, snow-white flesh that stays firm under heat and holds its shape in a claypot. The meat is sweet and clean, and the collar and head carry most of the gelatinous richness.

How to cook

  • Steamed: score the thickest part, steam over high heat, dress with ginger, scallion and hot oil
  • Claypot: sear the pieces, then braise with soy, ginger and shiitake until the sauce reduces
  • Steaks: cut crosswise, season and grill or pan-sear skin side down

Keep the cooking gentle and short so the flesh does not toughen.

Storage

Keep frozen at -18 °C or below. Thaw in the refrigerator and cook within a day. Do not refreeze after thawing.

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