整条鲈鱼 - 冷冻 4 磅

• Wild or Farmed: Farmed
• Availability: Year Round
• Package Size: 4 Lb
• Form: Whole, head on guts out
• Whole Fish Size: 1-2 Lb
• Harvest Area: Greece, Mediterranean Sea
• Scientific Name: Dicentrarchus labrax

Cooking whole branzino keeps the meat incredibly juicy and flavorful because cooking on the bone and skin locks in moisture.

Classic Salt-Crust Baked Branzino (Branzino al Sale): Stuff the cavity with lemon slices, fresh thyme, and parsley. Encase the entire fish in a mixture of kosher salt and egg whites (about 3 cups salt per egg white). Bake at 400°F (200°C) for 25 minutes. Crack open the hardened salt crust at the table to reveal ultra-tender, seasoned meat.

Whole Roasted with Citrus & Herbs: Stuff the cavity with lemon slices, crushed garlic cloves, fresh rosemary, and thyme. Rub the exterior with olive oil, coarse sea salt, and black pepper. Roast on a rimmed baking sheet at 425°F (220°C) for 18–22 minutes until the meat flakes easily from the bone.

Charcoal-Grilled Whole Fish: Brush the outside generously with oil to prevent sticking. Stuff the fish with parsley, garlic, and lemon. Grill over medium-high heat (around 400°F) in a fish basket or directly on clean, well-oiled grates for 6–7 minutes per side. Finish with a drizzle of extra virgin olive oil and fresh lemon juice (Ladmorigano sauce).

Whole Braised Mediterranean-Style (Acqua Pazza): Sear the whole fish briefly in an oven-safe skillet. Add halved cherry tomatoes, garlic, white wine, water or fish stock, capers, and crushed red pepper. Transfer to a 375°F (190°C) oven for 15–18 minutes to poach gently in the savory tomato broth.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.