Frozen Scored Whole Carp

Our premium frozen scored whole carp is fully cleaned, gutted and professionally scored on both sides, ready-to-cook freshwater fish. Processed from fresh carp and flash-frozen immediately after preparation to lock in firm, tender white meat and authentic mild freshwater fish flavour. All innards, gills and scales are thoroughly removed, with neat crosshatch cuts across the body, helping heat and seasoning penetrate deeply while cooking. This versatile whole fish is ideal for spicy stonepot fish, classic steamed fish, braised fish and homestyle fish feasts. Perfect for family dinners, holiday meals and home Chinese-style cooking scenarios.

Key Features

• Flash-frozen right after cleaning and scoring to preserve natural fish taste and solid meat texture, no artificial preservatives or chemical treatments.
• Pre-gutted, scaled and gill-removed. Uniform deep crosshatch scoring on fish body, speeds up cooking and lets spices and sauces soak into meat well. Saves users heavy-duty fish-cleaning work.
• Complete whole-fish shape keeps head, body and tail intact. Meat stays firm after thawing, does not easily fall apart during steaming, braising or spicy hotpot cooking.
• Wide cooking compatibility: steam, spicy stonepot fish, braise, deep-fry before stewing. Suits light-taste steamed recipes as well as heavy-spicy Sichuan-style fish dishes.
• Vacuum-sealed frozen packaging avoids freezer burn, protects fish shape and texture, for convenient freezer storage.
• Rich-protein freshwater fish, great centrepiece main dish for family gatherings.

Cooking Suggestions

• Thawing: Thaw sealed package in refrigerator. For faster prep, submerge unopened bag in cold water. Never thaw at room temperature. Pat surface moisture dry before cooking.
• Steamed whole fish: Place thawed carp on plate, lay ginger and green onion on top. Steam over boiling water for 12-18 minutes. Discard condensed water, top with fresh ginger-scallion and pour hot soy oil for traditional steamed fish.
• Spicy stonepot fish: Sear fish lightly, then place into stone pot filled with boiling spicy broth. Simmer for 15-20 minutes, add dried chilli, Sichuan peppercorn, garlic and cilantro.
• Braised carp: Pan-fry both sides until golden brown. Add soy sauce, ginger, garlic, sugar and water. Simmer under lid for 20-25 minutes, thicken sauce before serving.
• Deep-fry prior stew: Deep-fry thawed fish until skin turns golden and crisp, then stew in savoury or spicy sauce.

Storage Instruction

Keep continuously frozen at -18°C (0°F) or below. Do NOT refreeze after full thawing. Once thawed, finish consumption within 2-3 days. For best flavour and texture quality, use within 8 months under proper frozen storage.