Frozen Silver Fish Slices

Pale, fine-grained fish cut across the body into even slices before freezing, so each piece is already the right size for a plate. The flesh is soft and mild, with almost none of the oiliness that puts people off stronger fish.

The Catch

Raised in open freshwater and harvested at size, then filleted and sliced while still firm. Freezing happens the same day, which is what keeps the slices clean-edged instead of ragged.

Specification

• Net weight — 2 kg per pack
• Count — 20 to 26 slices per pack
• Cut — cross-cut slices, skin on, boneless
• Thickness — 1.5 to 2 cm

State

Frozen raw in interleaved layers so the slices lift apart one at a time. Because they are thin, they thaw in under an hour and overcook in under a minute.

Storage and Thawing

Hold at -18 degrees Celsius or colder for up to six months. Thaw in the refrigerator for two to three hours, still in the bag, and pat the surface dry before any hot pan work.

On the Plate

• Arrange on a plate with ginger and scallion and steam for six minutes.
• Braise in a shallow pan with soy, sugar and a little vinegar.
• Pan-fry floured slices until the edges go gold.
• Slide into a hot pot at the table and cook for thirty seconds.

Handle the slices with a slice or a spatula rather than tongs; the flesh separates easily once hot.

Shipping and Cold Chain

Dispatched frozen on a next-day service. The slices are the most fragile item in the range, so check the corners of the pack on arrival for any that have crushed.

Allergen: contains fish. Packed in a facility that also handles crustaceans and molluscs.