Wild-Caught Hairtail Fish Segments

Cut from freshly landed ribbon fish, these uniform segments show the species' mirror-bright silver skin and a slender, blade-like cross-section with fine white flesh along a soft central spine. Heads and tails are trimmed away so every piece is prime body.

Key features

• Wild-caught in deep ocean waters
• Pre-cut into even lengths, no preparation needed
• Brilliant silver skin with delicate, sweet flesh
• Soft spine that is easy to manage on the plate
• Individually quick-frozen to protect the texture

Cooking notes

Pan-fry until the skin turns golden and crisp, braise with soy and vinegar for a savoury glaze, steam with preserved vegetables, or coat in batter and fry. The mild flavour takes well to ginger, garlic and aromatic spices.

Storage

Keep frozen at -18°C or below, and cook soon after thawing. Do not refreeze.