Tender Fish Fillets, Fresh & Pre-Sliced

Thick, snowy-white fillets sliced to an even thickness so they cook through at the same moment. The flesh stays firm in the pan yet turns soft and flaky on the tongue, with no small bones to work around.

Why you will love it

• Uniform slices for even, predictable cooking
• Clean white flesh with a mild, sweet taste
• Pre-sliced and boneless - straight to the pan
• High in protein and low in fat
• Holds its shape in soups, stews and stir-fries

How to cook

Poach gently in a light broth, steam with ginger and spring onion, stir-fry quickly over a high heat, or fry until the edges turn golden. Excellent in a sour soup or a delicate congee.

Storage and handling

Keep frozen below -18C and avoid repeated thawing. Cook soon after thawing and refrigerate any unused portion, using it within 24 hours.