Whole Golden Pompano
About this item
Landed whole, gutted and scaled, then frozen flat so the body keeps its shape instead of bending in the bag. The flesh is white, fine-grained and mild, with enough oil under the skin to crisp when roasted or grilled whole. Score the sides, rub with salt and a little oil, and give it 20 minutes in a hot oven with lemon in the cavity. It is forgiving for anyone who does not cook whole fish often, because it holds together on the plate.
Key Features
- Gutted and scaled, ready for oven or grill
- White, mild flesh with fine grain
- Oily skin that crisps well over heat
- Frozen flat so it thaws evenly
- Good roasted, grilled or steamed whole
Product Information
- Net Weight: 2 kg (4.4 lb)
- Storage: keep frozen at -18 °C or below
- Preparation: thaw overnight, pat the skin dry
- Cooking: 18–22 minutes at 200 °C
- Servings: 2–4 depending on size
About this item
Landed whole, gutted and scaled, then frozen flat so the body keeps its shape instead of bending in the bag. The flesh is white, fine-grained and mild, with enough oil under the skin to crisp when roasted or grilled whole. Score the sides, rub with salt and a little oil, and give it 20 minutes in a hot oven with lemon in the cavity. It is forgiving for anyone who does not cook whole fish often, because it holds together on the plate.
Key Features
- Gutted and scaled, ready for oven or grill
- White, mild flesh with fine grain
- Oily skin that crisps well over heat
- Frozen flat so it thaws evenly
- Good roasted, grilled or steamed whole
Product Information
- Net Weight: 2 kg (4.4 lb)
- Storage: keep frozen at -18 °C or below
- Preparation: thaw overnight, pat the skin dry
- Cooking: 18–22 minutes at 200 °C
- Servings: 2–4 depending on size