Fresh Premium Basa Fish Fins

Thick cuts of pale, glossy fish with the fin left on. Each piece carries a fan of spiny fin rays above a broad slab of firm pinkish-white flesh, threaded with red along the edges and streaked with translucent connective tissue.

The fin and the flesh around it are prized for texture rather than delicacy: they stay firm through long cooking and give a light, gelatinous body to the liquid they are cooked in. Simmer them in a fish soup or hotpot broth, steam them with ginger and scallion, or braise them briefly and finish with soy.

• Thick cuts with the fin still attached
• Firm pinkish-white flesh, spiny fin rays
• Holds its shape through long, gentle cooking
• Best in soups, hotpot and braises

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.