Fresh Crispy Grass Carp Fillets
Fresh Crispy Grass Carp Fillets
Skin-on fish cut two ways: thin, pale slices fanned across a plate, each edged with a strip of dark, finely scaled skin, and thicker blocks of pinkish-white flesh alongside them.
The flesh is firm and slightly bouncy, with a clean, mild sweetness. The thin slices are made for fast cooking — drop them into a hotpot or a bowl of hot broth at the table, where they turn opaque in seconds. The thicker pieces take a little longer: pan-fry them skin-side down, or steam them with ginger and scallion.
- Skin-on fish, as thin slices and thicker pieces
- Pale flesh with a strip of dark scaled skin
- Firm, springy texture; mild and clean
- Simmer the slices briefly; pan-fry or steam the thick cuts
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
Details
Packed cold after you order and sent out with everything you need to know, so the sardines, crab or shellfish are ready for the pan the moment they land.
Delivery & keeping
Orders travel in insulated packing and stay cold the whole way. Pop it straight in the fridge and follow the keeping note in the box.
Any problem with your order, just get in touch and we will sort it out.
