Fresh-Frozen Cutlassfish Middle-Cut

Cutlassfish, also known as hairtail or ribbonfish, cut into clean mid-body sections. This is the meatiest part of the fish, with few bones and long, even strips of flesh that separate easily once cooked.

The flavour is mild and gently sweet, closer to a white fish than its long, ribbon-like shape suggests. Pan-fry the sections until the skin crisps, braise them in soy and ginger, or steam them with a little chilli and spring onion.

A good source of protein and omega-3 fatty acids, cutlassfish is a staple across East Asian cooking and deserves a place in any seafood rotation. Supplied fresh and chilled.

Specifications

• Type: Cutlassfish mid-body sections
• Appearance: Silver skin with white flesh
• Cut: Clean middle-cut sections
• Cooking Methods: Pan-fry, braise, steam or grill
• Storage: Keep refrigerated and cook fresh