Fresh Live Murray Cod
Murray cod is Australia's iconic freshwater fish. Ours come from Mark Lee Fish Farm and are held live in our tanks until the day they go out, then killed and prepared — never pre-killed, never sitting on ice for days beforehand. That is the whole reason for the texture.
The flesh is white, firm and clean-tasting, with a fine flake and none of the muddiness freshwater fish can carry. There are no small pin bones to pick through, which is why it works as well steamed whole for a table of people as it does pan-fried a fillet at a time.
Why Choose It?
- Killed To Order: Taken from the tank and prepared on the day it is dispatched.
- Clean Flesh: White and firm, with no muddy note.
- No Small Bones: Easy eating, and easy to put in front of children and guests.
- Takes Any Method: Steaming, red-braising, soup and roasting all suit it.
- A Fish For The Occasion: Equally at home at a family banquet or on a restaurant menu.
Cooking Methods:
- Steamed: Ginger, shallot and a spoon of hot oil. Lets the natural sweetness come through unmasked.
- Red-Braised: A rich, savoury sauce against tender flesh — the classic treatment.
- In Soup: Simmered with ginger for a clear broth with real depth.
- Pan-Fried: Skin crisped hard, flesh left soft underneath.
- Roasted: Whole and scored, with spring onion and chilli.
Handling A Live Fish:
- If It Comes To You Live: Keep it cool and dark on the way home, do not seal it in an airtight bag, and deal with it the same day — a live fish held overnight loses exactly the quality you came for.
- Once Killed: Straight onto ice or into the coldest part of the fridge, and cook it that day.
- Never Freeze It Live: Freezing is not a way to hold a live fish.
The One Rule:
Do not overcook it. This flesh goes from tender to cottony in well under a minute — take it off the heat the moment it flakes at the thickest point.
Storage:
Cold from the moment it is killed: on ice or at 0-4°C, and cooked the same day. Do not refreeze.
Allergen:
Contains fish.
Straight from the tank, the way this fish is meant to be eaten. Order now.
李家渔场游水花鲈
Murray cod 是澳大利亚最具代表性的淡水鱼。我们的鱼来自李家渔场，一直养在店里的鱼缸，出货当天才捞起宰杀处理——不预先杀好，也不会先冰上几天。口感的差别，就在这一步。
鱼肉洁白紧实，入口干净，成薄片而细腻，没有淡水鱼常见的土腥味；细小的鱼刺也几乎没有。所以它整条清蒸待客可以，单片香煎自己吃也可以。
为什么选择它？
- 现杀出货：出货当天从鱼缸捞起处理。
- 肉质干净：洁白紧实，没有土腥味。
- 几乎无细刺：吃起来省事，给孩子和客人上桌都放心。
- 什么做法都行：清蒸、红烧、炖汤、烤制都合适。
- 拿得出手：家宴、请客、餐厅出品都撑得住场面。
推荐烹饪方式：
- 清蒸：姜丝、葱丝，最后一勺热油，鱼本身的清甜最完整。
- 红烧：浓郁酱汁配上嫩肉，最经典的做法。
- 炖汤：加姜片慢炖，汤色清而味厚。
- 香煎：皮煎到脆，肉留在里面保持软嫩。
- 烤制：整条打花刀，配葱段与辣椒烤。
活鱼处理须知：
- 若是带活回家：路上保持阴凉避光，不要装进密封袋闷着，当天就处理——活鱼多养一晚，损失的正是你专程来买的那点鲜。
- 宰杀之后：立刻上冰，或放进冰箱最冷的位置，并在当天烹调。
- 切勿冷冻活鱼：冷冻不是保存活鱼的办法。
唯一的诀窍：
千万别煮过头。这种肉从嫩到柴，不用一分钟——最厚的地方一挑就成片，立刻离火。
保存方式：
宰杀后全程保持低温：上冰或置于 0-4°C，并于当天烹调。请勿再次冷冻。
过敏原提示：
含鱼类。
刚从鱼缸里捞起来的，这条鱼本来就该这样吃。立即订购。
