Frozen Sliced White Silk Fish

A small whole fish scored in a neat diamond pattern before freezing, so heat reaches the bone quickly and the fish keeps its shape on the plate. The meat is white and tender with a light, clean taste and very little odour.

Origin & Sourcing

Caught in coastal waters and prepared by hand: scaled, gutted and scored, then quick-frozen. The scoring is done before freezing so the cuts open evenly during cooking.

Specifications

• Pack size: 2 kg, vacuum-sealed
• Form: whole fish, scored, ready to cook
• Size: small grade, several fish per pack
• State: raw, frozen

Condition & Storage

Keep at -18 °C or colder. Thaw completely in the refrigerator, then season and cook straight away. Do not refreeze once thawed.

Shelf Life & Delivery

Best within 8 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice packs in an insulated box.

How to Cook

• Steam: 7–8 minutes with ginger, then finish with hot oil and soy.
• Braise: pan-fry first, then simmer in a spiced sauce for 6–8 minutes.
• Deep-fry: 180 °C for 3–4 minutes until the scored edges open and crisp.

Allergens

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