A clean white fillet with almost no odour of its own, which is exactly why it takes on marinades, curry pastes and brown butter so well. Trimmed square, with no skin and no pin bones to pull.

What it is

Pangasius hypophthalmus, farmed catfish from the Mekong basin. Hand cut into single fillets, then trimmed of belly fat and any dark muscle.

Where it comes from

Raised in pond systems in the Mekong Delta under a certified feed programme, processed in a HACCP facility and frozen within two hours of filleting.

Specifications

Condition on arrival

Each fillet is wrapped on its own and frozen solid, so a single piece can be taken out without thawing the box.

Storage and thawing

• Keep at −18 °C or colder
• Thaw sealed in the refrigerator for six hours, or under cold running water
• Pat dry before searing; a wet fillet will not brown
• Never refreeze once thawed

Shelf life and delivery

• Best before: 18 months from the production date on the box
• Cold chain delivery in an insulated liner with gel packs
• Check that the wrap is tight and the fillets are hard on arrival

How to cook it

• Pan sear — flour, hot oil, three minutes a side
• Steam — ginger and scallion, six minutes, soy at the end
• Curry — simmer in coconut broth for five minutes only
• Bake — en papillote with herbs at 200 °C for twelve minutes

Allergen information

Contains fish. Packed in a facility that also handles molluscs and crustaceans.