{"product_id":"boneless-snakehead-fillets","title":"Boneless Snakehead Fillets","description":"\u003cp class=\"lead\"\u003eFillets cut from the centre of the fish, skinned, boned and sliced to a thickness that survives a simmer without breaking up.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eSnakehead (\u003cem\u003eChanna argus\u003c\/em\u003e) 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed 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.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eSnakehead, \u003cem\u003eChanna argus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eSkinless boneless slices\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eThickness\u003c\/td\u003e\n\u003ctd\u003eAbout 5 mm, even cut\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eFlat frozen, interleaved\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, boneless and unseasoned. Because nothing has been added, the slices need their own light coating if you want them silky.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold 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.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThe flesh is firm enough for a rolling simmer, which is where it does its best work.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSour soup\u003c\/strong\u003e dust the slices with egg white and starch, poach them in pickled cabbage broth for 90 seconds, then pour over chilli oil.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePoached in chilli broth\u003c\/strong\u003e slide the slices into simmering spiced broth and hold them there for one minute without stirring.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVelveted\u003c\/strong\u003e coat in egg white, flash-fry in warm oil until just opaque, then fold through a light sauce.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e cook straight from frozen, 30 seconds in the broth, and lift out before the edges curl.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242697453937,"sku":"DE-005","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/boneless-snakehead-fillets-1.jpg?v=1794283636","url":"https:\/\/daedbyte.shop\/products\/boneless-snakehead-fillets","provider":"DANIEL EDWARDS","version":"1.0","type":"link"}