Frozen Scored Whole Carp

Our premium 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 cross-hatch cuts across the body, helping heat and seasoning penetrate deeply while cooking. This versatile whole fish is ideal for spicy stone-pot fish, classic steamed fish, braised fish and home-style 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 cross-hatch 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 hot-pot cooking
• Wide cooking compatibility: steam, spicy stone-pot 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 centre-piece 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 stone-pot 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 Tips

• Keep continuously frozen at -18 degrees C (0 degrees 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