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Fresh Hairtail Fish Sections
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$34.90
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Cut from long, ribbon-thin fish into thick, even sections. The flesh is pale pink and finely flaked, separated from the silvery skin by a thin band of rich, dark meat.
- Cut and ready — no gutting, scaling or portioning at home.
- One central bone — easy to eat and simple to work around.
- Sweet, fine-grained flesh — tender, yet firm enough to hold together.
- Made for sauce — a mild flavour that carries braises and spice well.
In the kitchen
Pan-fry the sections in a little oil until the skin turns golden, then finish with soy, ginger and a splash of stock. They also take well to a light batter and a short fry, or to steaming with black bean and chilli.
Storage
Keep chilled and cook within two days, or freeze and thaw overnight in the refrigerator.