Fresh Hairtail Fish Cut Sections
Fresh Hairtail Fish Cut Sections
Hairtail — the long, ribbon-bodied fish with a mirror-bright silver skin and no scales to speak of. Cut across into even sections, each piece carries a clean cross-section of white flesh and a strip of that silver skin along the back.
The flesh is soft, sweet and almost buttery, and it cooks very fast. The silver skin is the best part: fried hard in a hot pan it blisters and crisps, giving a texture that the flesh alone never has. Dust the sections in flour and fry them, or braise them with soy, ginger and a little vinegar.
- Even cross-cut sections, bone-in
- Bright silver skin that crisps beautifully in a pan
- Soft, sweet white flesh that cooks in minutes
- Pan-fry, braise or steam with soy and ginger
Origin: coastal waters. Keep frozen at -18°C or below. Cook thoroughly before eating.
The piece
One piece of seafood, selected for even texture and a clean, mild taste. Left as close to its natural state as packing allows.
Keeping it cold
Keep it cold and covered. Cook it soon, or freeze it on the day it arrives and follow the short note in your order.
