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Skin On Snakehead Fish Slices
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$34.90
About this item Cut across the fillet into thick slices, deep grey-black skin left in place and a fine line of pink blood meat running along the spine. That skin holds each piece together in a hot pan and crisps at the edges, while the flesh underneath stays firm enough...
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About this item
Cut across the fillet into thick slices, deep grey-black skin left in place and a fine line of pink blood meat running along the spine. That skin holds each piece together in a hot pan and crisps at the edges, while the flesh underneath stays firm enough to survive a long simmer. The taste is mild and clean with almost no oiliness, so it takes strong flavours well. Pat dry before searing, and add to liquid only once the broth is boiling.
Key Features
- Thick slices cut across the fillet
- Dark mottled skin left in place for crisping
- Firm flesh that holds up in a simmer
- Mild, clean taste that carries strong seasoning
- Suits sour soup, hot pot or pan-searing
Product Information
- Form: Cross-cut pieces with the skin left intact
- Colour: White flesh, dark grey-black skin
- Thickness: Approx. 1-1.5 cm
- Packaging: 2 kg bulk pack
- Storage: Frozen -18°C, use within 3 months
- Allergen: Fish