Boneless portions cut from a long, muscular freshwater fish, cleaned and skinned before freezing. The flesh is rich and slightly oily, with a fine grain that turns soft and glossy under heat rather than flaking apart, which is why it takes a sticky glaze so well.

Where It Comes From

Farmed in managed freshwater ponds, then processed and frozen in the same facility so the flesh is packed while it is still firm.

Cut And Size

• Boned fillet portions, skin removed, trimmed to an even thickness
• Each portion is a single serving; the bag is sold as 2 kg by weight
• No head, tail or trimmings in the pack

How It Is Frozen

Raw and frozen once, portioned flat so the pieces separate cleanly.

Storage

Keep at -18°C or colder. Thaw overnight in the refrigerator. Cook within a day 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; the pack should arrive hard.

How To Cook It

For a glazed plate, brush the portions with a mix of soy, mirin and a little sugar and grill until the surface caramelises and the flesh gives under a fork. Steam with fermented black beans, garlic and chilli for a softer result, or drop pieces into a simmering miso broth with tofu and greens at the very end. Keep the heat gentle — fast boiling makes the flesh tighten and the fat run out.

Allergen

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