{"title":"Whole Fish \u0026 Whitebait","description":"\u003cp\u003eFor steaming, grilling, and the kind of meal that goes in the middle of the table. These are the ones to cook whole — skin on, bones in, and far more forgiving than they look.\u003c\/p\u003e\n\n\u003ch3\u003eWhat You'll Find Here\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWhole flat fish with few bones and large, clean flakes\u003c\/li\u003e\n\u003cli\u003eFingertip-length whitebait, eaten head, bones and all\u003c\/li\u003e\n\u003cli\u003eClassic choices for ginger, spring onion and hot oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eSteam over high heat and finish with hot oil and light soy, or shallow-fry until the skin crisps.\u003c\/p\u003e","products":[{"product_id":"fresh-whitebait-icefish-tender-and-sweet","title":"Fresh Whitebait Icefish, Tender and Sweet","description":"\u003cp\u003eFingertip-length, pearl-white and almost translucent, these little fish are eaten whole — head, bones and all — which is exactly why they taste so good. There is no cleaning, no filleting and no waste, just a delicate, faintly sweet flavour that has made them a coastal staple for generations.\u003c\/p\u003e\n\n\u003ch3\u003eWhy you'll love it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNothing to prepare\u003c\/strong\u003e — no scaling, gutting or boning. Straight from the pack to the pan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDelicate and clean\u003c\/strong\u003e — a soft, sweet flavour with none of the strong fishiness that puts people off seafood.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaturally rich\u003c\/strong\u003e — a good source of protein, calcium and omega-3s, since the whole fish is eaten.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFast to cook\u003c\/strong\u003e — on the table in under five minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eThe classic is a whitebait fritter: fold a cup of fish through a lightly beaten egg with a spoonful of flour, then fry in butter until just set. They are also excellent steamed with a little ginger and soy, stirred through egg drop soup, or dusted in cornflour and flash-fried until crisp.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSupplied as a 2 kg pack. Keep chilled at 0–4°C and use within two days, or freeze on arrival and thaw overnight in the fridge.\u003c\/p\u003e","brand":"ANTON ORR","offers":[{"title":"Default Title","offer_id":50624423887041,"sku":null,"price":84.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/0143\/9169\/files\/tai_hu_yin_yu_1.jpg?v=1789803743"},{"product_id":"fresh-whole-silver-pomfret-for-steaming","title":"Fresh Whole Silver Pomfret for Steaming","description":"\u003cp\u003eFlat, bright and unmistakable, pomfret is the fish that Chinese kitchens reach for when they want to impress without fuss. The body is broad and shallow, so it cooks through in minutes, and the flesh separates into large clean flakes with a mild, sweet finish.\u003c\/p\u003e\n\n\u003ch3\u003eWhy you'll love it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole fish\u003c\/strong\u003e — the metallic skin is left on to protect the flesh and keep it moist.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFew bones\u003c\/strong\u003e — one central spine and large flakes, so it is easy to serve and easy to eat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFast cooking\u003c\/strong\u003e — the flat shape steams or pans in eight to ten minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeautiful on the plate\u003c\/strong\u003e — the silver sheen makes it a centrepiece straight from the steamer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eSteam it whole with ginger, spring onion and a splash of shaoxing wine, then finish with hot oil and light soy. It also takes well to shallow-frying until the skin crisps, or to being scored and grilled over charcoal.\u003c\/p\u003e\n\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eSupplied as a 2 kg pack. Refrigerate at 0–4°C and cook within two days. Freezes well; thaw overnight in the fridge before cooking.\u003c\/p\u003e","brand":"ANTON ORR","offers":[{"title":"Default Title","offer_id":50624427393217,"sku":null,"price":92.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/0143\/9169\/files\/yin_chang_yu_1.jpg?v=1789803827"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0875\/0143\/9169\/collections\/yin_chang_yu_1.jpg?v=1789807115","url":"https:\/\/anorhub.shop\/collections\/whole-fish-whitebait.oembed","provider":"ANTON ORR","version":"1.0","type":"link"}