• Grilled yellow croakers on a stoneware plate, steamed whole fish with ginger and scallion, whole fish with soy dressing on a dinner table
  • Grilled yellow croakers on a stoneware plate, steamed whole fish with ginger and scallion, whole fish with soy dressing on a dinner table
  • Grilled yellow croakers on a stoneware plate, steamed whole fish with ginger and scallion, whole fish with soy dressing on a dinner table

Frozen Yellow Croaker

Frozen Yellow Croaker

 
$29.90
$29.90
$14.95 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

Reliable shipping options help your order arrive promptly and safely.

📦 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.

Grilled yellow croakers on a stoneware plate, steamed whole fish with ginger and scallion, whole fish with soy dressing on a dinner table

Frozen Yellow Croaker

$29.90
$29.90
$14.95 kg
Sold out

Whole yellow croakers, blast-frozen after landing with head, fins and tail intact. A 2 kg pack for steaming, pan-frying or braising.

What is in the pack

  • Whole fish, scaled and gutted
  • 2 kg per pack
  • Golden-yellow skin, clear eyes, firm bodies

Flavour and texture

Fine white flesh that flakes in neat pieces, with a mild sweetness and very little fishy weight. The skin crisps cleanly in a pan and holds the fish together when steamed.

How to cook

  • Steamed: score the body, lay ginger and scallion on top, steam until the eye turns white, finish with hot oil and light soy
  • Pan-fried: dry the skin, fry in a hot pan until both sides are golden and crisp
  • Braised: sear first, then simmer in soy, rice wine and a little sugar

Do not over-steam; the flesh dries out within a minute or two of being done.

Storage

Keep frozen at -18 °C or below. Thaw overnight in the refrigerator and cook the same day. Do not refreeze once thawed.

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