Fresh Whole Yellow Croaker Fish

Yellow croaker, a deep-bodied fish with a small head, a dark eye and a forked tail, its back washed gold and its belly shading to silver. They are shown three ways: two whole fish and one split open on a wooden board with lemon wedges, spring onion and a dish of slivered ginger; one whole fish beside a half laid flesh-up on a white plate on a steel bench, with button mushrooms and asparagus alongside; and three whole fish plus one split half resting on a white tray over crushed ice, with lemon slices and rosemary behind them.

The flesh is white and fine-flaked with a mild sweetness, and the skin crisps quickly in a hot pan. Steam them whole with ginger and scallion, pan-fry them until the skin browns, or braise them in a light sauce.

• Whole, with head and tail
• Gold back, silver belly
• White flesh, fine flake
• Steam, pan-fry or braise

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