{"product_id":"wild-red-rockfish","title":"Wild Red Rockfish","description":"\u003cp\u003eDeep-sea fish with brilliant vermilion skin and large round eyes, landed wild and frozen within hours. Beneath the skin the flesh is white, flaky and gently sweet, with barely any fishiness, which makes it an easy whole fish for weeknight cooking.\u003c\/p\u003e\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWild-caught in deep water, scaled and gutted ready to cook\u003c\/li\u003e\n\u003cli\u003eIQF freezing protects the flake and natural sweetness\u003c\/li\u003e\n\u003cli\u003eFirm white meat that keeps its shape in the pan\u003c\/li\u003e\n\u003cli\u003eWorks for braising, steaming, pan-frying and soup\u003c\/li\u003e\n\u003cli\u003eVacuum-sealed to guard against freezer burn\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cp\u003eSear whole and braise with soy, ginger, scallion and star anise for a rich red-braised dish, or steam and finish with hot seasoned oil. Pan-fried until the skin crisps, it needs nothing more than lemon. Simmered with ginger, it yields a milky white soup.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep frozen at -18°C or below. Thaw slowly in the fridge, never at room temperature, and cook within two days. Do not refreeze.\u003c\/p\u003e","brand":"JULIAN DAWSON","offers":[{"title":"Default Title","offer_id":48373048180934,"sku":"WILDREDROCKFISH","price":46.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/3312\/8646\/files\/wild-red-rockfish-1.jpg?v=1792468423","url":"https:\/\/judaelec.shop\/products\/wild-red-rockfish","provider":"JULIAN DAWSON","version":"1.0","type":"link"}