Boneless Snakehead Fillet

Overview

Cut from the centre of the fish and trimmed skinless and boneless, these slices are left un-marinated, with no starch and no water-retaining agents, so the natural texture comes through untouched. Each piece is a uniform, semi-translucent white with a visible grain.

Why You Will Love It

• Centre-cut and completely free of bones and pin-bones
• Un-marinated with zero additives or starch coatings
• Firm, springy flesh with an exceptionally high protein content
• Very low in fat, a favourite for lean and high-protein diets
• Individually vacuum-packed so you can use only what you need

Ways to Enjoy

Sour soup — because the slices are un-marinated, coat them yourself in egg white and starch first, then cook in a pickled cabbage broth and finish with chilli oil.
Poached — cook through in a spicy broth, lift out and pour over sizzling peppercorn and chilli oil.
Velveted — dip in beaten egg, slip through hot oil until opaque, then toss in a thickened sauce.
Tomato soup — saute tomatoes until saucy, add water, bring to the boil and slide in the slices for a minute.

Storage

Freeze at -18°C for up to 12 months. Do not refreeze after thawing. Thaw in the refrigerator at 0-4°C for 6 to 8 hours, when the flesh is at its prime.