A long, ribbon-thin ocean fish, cut into thick middle sections with the head and tail taken off so only the meaty centre of the body is packed. The flesh is dense and white with one central bone and very few fine pin bones, which is why it holds together in a hot pan instead of flaking apart.

Where It Comes From

Caught in open ocean water and trimmed on shore, then frozen in the same working shift so the flesh never sits warm between boat and packing line.

Cut And Size

• Middle sections only — head-off, tail-off, no thin tail-end pieces
• Thick, even steaks, roughly 2 cm across the back
• Packed as a 2 kg bag, sold by weight rather than by count

How It Is Frozen

Raw and frozen once, at sea. The bags are sealed flat so the sections stay separate and you can take out what you need.

Storage

Keep at -18°C or colder. Thaw overnight in the refrigerator, or seal the bag and hold it under cold running water. Cook within a day of thawing and do not refreeze.

Shelf Life And Delivery

Best within 9 months of the packing date printed on the bag. Shipped frozen in an insulated box with gel ice; check that the pack is still solid on arrival and move it straight to the freezer.

How To Cook It

Pat the sections completely dry, score the skin lightly, and fry in a shallow layer of oil over medium-high heat until the edges go golden and crisp — roughly four minutes a side. Braise with soy, ginger and a little sugar if you want a softer result, or steam the sections with salted black beans. The meat tightens if it is cooked hard for too long, so stop as soon as it turns opaque.

Allergen

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