Boneless Snakehead Fish Fillets

Pristine white, semi-translucent slices cut from the centre of the fish - uniform in thickness, completely free of bones, and left un-marinated so the flavour stays clean.

Why You'll Love It

• Centre-cut and completely boneless, skinless, and pin-bone free
• Clear grain with even thickness for consistent cooking
• Un-marinated - no starch or water-retaining additives
• Firm and springy with very high protein and minimal fat
• Individually vacuum-packed for single servings

How to Cook

Poach gently in a sour cabbage broth, simmer in a spicy Sichuan base and finish with sizzling chilli oil, velvet in egg white for a silky stir-fry, or slide into a tomato broth for a minute.

Storage

Freeze at -18C for up to 12 months. Thaw slowly in the fridge for six to eight hours and do not refreeze.