Fillets cut from the centre of the fish, skinned, boned and sliced to a thickness that survives a simmer without breaking up.

What It Is

Snakehead (Channa argus) taken from the centre section, skinned and completely boned, then sliced across the grain to an even thickness. Nothing is added: no starch, no brine, no water-retaining agents.

Where It Comes From

Farmed in still freshwater ponds in southern China and processed within hours of harvest. The centre cut is trimmed of the belly flap, which is why the slices are uniform and hold their shape.

Specifications

State on Arrival

Raw and frozen, boneless and unseasoned. Because nothing has been added, the slices need their own light coating if you want them silky.

Storage and Thawing

Hold at -18 C or colder. Thaw in the refrigerator for 4 to 6 hours, or slice straight from frozen for hot pot. Pat the surface dry before searing. Do not refreeze after thawing.

Shelf Life and Delivery

Best within 12 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard; keep the pack flat so the slices do not fuse.

How to Cook It

The flesh is firm enough for a rolling simmer, which is where it does its best work.

• Sour soup dust the slices with egg white and starch, poach them in pickled cabbage broth for 90 seconds, then pour over chilli oil.
• Poached in chilli broth slide the slices into simmering spiced broth and hold them there for one minute without stirring.
• Velveted coat in egg white, flash-fry in warm oil until just opaque, then fold through a light sauce.
• Hot pot cook straight from frozen, 30 seconds in the broth, and lift out before the edges curl.

Allergen Information

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