{"product_id":"frozen-red-rockfish","title":"Frozen Red Rockfish","description":"\u003cp\u003eWild caught in deep water and frozen at sea, these arrive scaled, gutted and ready to cook. The giveaway is the colour: bright red to orange skin over a large round eye, a shape built for cold, deep water.\u003c\/p\u003e\n\u003cp\u003eThe flesh underneath is white, flaky and mild, with none of the heavy oiliness that puts people off stronger fish. It holds together well enough to braise whole, which is how it is most often served.\u003c\/p\u003e\n\u003ch3\u003eWhat Is In The Pack\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 kg total, typically 2 to 4 fish\u003c\/li\u003e\n\u003cli\u003eScaled, gutted and trimmed\u003c\/li\u003e\n\u003cli\u003eVacuum sealed and kept at -18 C or below\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThaw slowly in the refrigerator, still sealed\u003c\/li\u003e\n\u003cli\u003eFor a quick thaw, sit the sealed bag in cold water\u003c\/li\u003e\n\u003cli\u003eCook within two to three days of thawing and never refreeze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow To Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSear both sides until the skin colours, then braise with soy, ginger, spring onion and star anise\u003c\/li\u003e\n\u003cli\u003eSteam whole over high heat and finish with hot seasoned soy and shredded ginger\u003c\/li\u003e\n\u003cli\u003ePat dry and pan fry for crisp skin, or simmer with ginger for a milky white soup\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"JESSE FRANKLIN","offers":[{"title":"Default Title","offer_id":67582596972712,"sku":null,"price":17.64,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/9934\/4808\/files\/frozen-red-rockfish-1.jpg?v=1790741030","url":"https:\/\/jefrbyte.shop\/products\/frozen-red-rockfish","provider":"JESSE FRANKLIN STORE","version":"1.0","type":"link"}