Whole small fish with bright silver skin, head, tail and bones left in. At seven to nine centimetres long they cook through in minutes, and the bones go crisp enough to eat with the flesh.

What is in the pack

Whole fish, uncleaned beyond a rinse, packed as one frozen block.

• Net weight 2 kg
• About 120 to 150 fish per kg
• 7 to 9 cm each

Where it comes from

Wild caught in cold coastal water and frozen on landing, which is when the skin still carries its full silver sheen.

Its condition

Frozen raw as a block. Break off what you need with a blunt knife while it is still frozen, then return the rest to the freezer at once.

Storage and thawing

Keep at -18 C or colder. A portion thaws in the refrigerator in about 2 hours. Dry the fish on paper towel before cooking; surface water is what stops them going crisp.

Shelf life and delivery

Best within 9 months of the production date on the pack. Ships in an insulated box with gel ice and is packed to arrive hard frozen.

How to cook it

Dust in cornflour and deep fry at 180 C for 2 minutes until pale gold and rigid. Pan fry in a shallow layer of oil for 3 minutes a side, or drop a handful into a hot broth at the end of cooking. Serve with lemon, salt and a little pepper.

Allergen

Contains fish. Keep it away from anyone who reacts to fish, and wash hands, boards and knives after handling raw seafood.