Fresh Whole Yellow Croaker Fish

Whole yellow croaker, head and tail on, with a bright golden-yellow back and fins shading into a silvery belly. One is shown split open along the belly, revealing pale, fine-grained flesh with a thin dark line of skin along the edge.

The flesh is soft, sweet and very fine, and the fish is small enough to cook whole. Pan-fry it in a little oil until the skin crisps and the fins darken, steam it with ginger and scallion, or braise it briefly in soy and wine. It flakes easily, so turn it gently.

• Whole croaker, head and tail on
• Golden-yellow back, silvery belly
• Soft, sweet, fine-grained flesh
• Pan-fry, steam or braise whole

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