Yellowfin Sea Bream

Wild-caught from clean open water, cleaned and gutted, then quick-frozen at the peak of condition. The body runs silver with bright golden-yellow fins, and the flesh is firm, fine-grained and clean-tasting — a whole fish that looks as good on a platter as it eats.

Why You'll Love It

• Wild-caught and frozen immediately after landing
• Firm, dense flesh with a fine grain and low fishiness
• Striking golden fins and a whole, cleaned presentation
• A natural source of quality protein and omega-3 fats
• Vacuum-packed to keep freezer burn away and the texture intact

How to Cook

• Steam 8–12 minutes with ginger, scallion and soy — the classic preparation
• Pan-fry both sides golden, then braise in the same pan for a deeper savoury sauce
• Deep-fry whole for a crisp skin and a festive table centrepiece
• Poach into a light broth or a gently spiced soup

Thaw fully in the refrigerator first, and stop cooking the moment the flesh at the bone turns opaque — that is what keeps it tender rather than dry.

Storage

Keep frozen at −18 °C or colder. Do not refreeze after thawing. Once the vacuum seal is opened, cook promptly rather than returning it to long storage.