Taiwan Whole Barramundi. Origin: Taiwan 600-800 g

Already gilled, gutted & scaled :) Don't have a pan or wok that is big enough to steam the fish. :( Alternative steam method: French-style "en-papillote" in the oven. Enclose the fish in parchment paper, in the oven 375F ~20-30mins. Fish steams in the enclosed parchment envelope :) Still very delicious.

Fish is not too big but tasty. I like how it is already gutted and scaled. Made a great meal

This is my first purchase, I hope it tastes good

Be careful, this is not eviscerated, scaled, gills removed, if you take the trouble...I'm terrified...

Once the bag is cut open, there is a chemical smell! After cleaning, the whole room is full of chemical smell and can only be thrown away, who dares to eat it! Please your quality inspection department carefully check your sources of goods, and strictly check for anti-corrosion and misplaced chemical products.

Surprisingly large, I haven't eaten yet. It is estimated that it is used to make Sichuan-style boiled fish or braised fish.