Ribbon-thin fish cut from the mid-section, where the meat is thickest and the bone-to-flesh ratio is best. The skin keeps its mirror finish and crisps beautifully in a hot pan, while the flesh stays white and flaky.

What it is

Trichiurus lepturus, also sold as beltfish or cutlassfish. Each piece is a clean cross-cut with the head, tail and viscera removed.

Where it comes from

Wild-caught by longline in the deep cold water of the Northwest Pacific, then cut and frozen on shore within six hours of landing.

Specifications

Condition on arrival

Each piece is frozen separately, so they rattle loose in the tray and never freeze into a block. No thawing is needed to separate a portion.

Storage and thawing

• Keep at −18 °C or colder
• Thaw covered in the refrigerator for four to six hours
• Dry the skin thoroughly before pan frying, or it will steam instead of crisp
• Do not refreeze once thawed

Shelf life and delivery

• Best before: 12 months from the production date on the tray
• Insulated liner and gel packs, cold chain throughout
• Check the pieces are hard and the silver skin unbroken on arrival

How to cook it

• Pan fry — dry, salt, hot pan, skin side down until golden
• Braise — soy, ginger, garlic and scallion, twenty minutes
• Deep fry — light cornstarch coat, then a sweet and sour glaze
• Steam — fermented black bean and chilli, eight minutes

Allergen information

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