Frozen Hairtail Segments, Mid-Cut

Silver-skinned ribbon fish cut into even mid-body sections, the part with the best ratio of meat to bone. Mild, rich and forgiving on the pan, with a skin that crisps instead of sticking.

What It Is

A long, ribbon-shaped fish with no scales, just a thin metallic skin that ranges from silver to a blue sheen. The flesh is pearly white, fine and oily enough to stay moist when fried hard. Sold as cut sections, head and tail off.

Where It Comes From

Wild caught in the deep cold water of the Northwest Pacific and cut at sea or on landing, then individually quick frozen within hours of the catch.

Specifications

• 2 kg net weight per box, cut sections only
• Section length 6–8 cm, 35–50 pieces per box
• Mid-body cut, head, tail and innards removed
• Skin left on, which is what gives the crisp finish

State

Raw and frozen at −18 °C or colder. Individual quick freeze, so the pieces can be taken out one at a time.

Storage and Thawing

• Keep at −18 °C or below
• Thaw in the refrigerator, or cook straight from frozen after patting off ice
• Use within 24 hours once thawed; never refreeze

Shelf Life and Delivery

12 months from the production date printed on the box. Shipped frozen in an insulated liner with gel packs; the box should still be solid on arrival.

How to Cook

• Dry the sections well, dust lightly with cornflour, and shallow-fry until the skin is golden
• Braise with soy, ginger, garlic and scallion for a home-style red-cooked plate
• Steam with fermented black beans and chilli
• Deep-fry and dress with a sweet-sour sauce while hot

Allergens

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