Ribbon-shaped fish cut into even sections from the middle of the body, silver skin left on because that is what crisps in the pan.

What It Is

Small-eye hairtail (Trichiurus lepturus), also sold as beltfish, cut into sections roughly 6 cm long from the mid-body, where the flesh is thickest and the bones are regular. Head and tail are removed; the skin stays.

Where It Comes From

Wild-caught in open coastal water and cut on shore the same day. The sections are frozen flat in a single layer, which keeps the silver skin unbroken and stops the pieces from welding into a block.

Specifications

State on Arrival

Raw and frozen, cleaned and sectioned. The skin should still be bright and mirror-like; dull patches mean the piece has dried.

Storage and Thawing

Hold at -18 C or colder. Thaw in the refrigerator overnight, then dry each section thoroughly, because a wet surface will not crisp and will spit in hot oil. Do not refreeze once thawed.

Shelf Life and Delivery

Best within 10 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard; store flat so the sections stay straight.

How to Cook It

This fish is at its best when the skin is taken to a deep gold and the inside is still moist.

• Pan-fried dry the sections, dust lightly with flour and fry in a shallow layer of oil for 3 minutes a side until the skin is deep gold.
• Braised fry the sections first, then simmer them with soy, ginger, garlic and a little sugar for 8 minutes until the sauce thickens.
• Deep-fried coat in a light batter and fry at 180 C for 3 minutes, then drain and dust with salt and pepper.
• Steamed lay the sections on a plate with ginger and salted plum, steam for 8 minutes and finish with hot oil.

Allergen Information

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