{"product_id":"small-eye-hairtail-sections","title":"Small Eye Hairtail, Cut Sections","description":"\u003cp class=\"lead\"\u003eRibbon-shaped fish cut into even sections from the middle of the body, silver skin left on because that is what crisps in the pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eSmall-eye hairtail (\u003cem\u003eTrichiurus lepturus\u003c\/em\u003e), 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eWild-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.\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\u003eSmall-eye hairtail, \u003cem\u003eTrichiurus lepturus\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eMid-body sections, skin on\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\u003eSize\u003c\/td\u003e\n\u003ctd\u003eAbout 6 cm sections, 3 to 4 fish per kg\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eLayered, individually frozen\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, cleaned and sectioned. The skin should still be bright and mirror-like; dull patches mean the piece has dried.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold 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.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eThis fish is at its best when the skin is taken to a deep gold and the inside is still moist.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePan-fried\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBraised\u003c\/strong\u003e fry the sections first, then simmer them with soy, ginger, garlic and a little sugar for 8 minutes until the sauce thickens.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDeep-fried\u003c\/strong\u003e coat in a light batter and fry at 180 C for 3 minutes, then drain and dust with salt and pepper.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e lay the sections on a plate with ginger and salted plum, steam for 8 minutes and finish with hot oil.\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":68242699846001,"sku":"DE-006","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/small-eye-hairtail-sections-1.jpg?v=1794283638","url":"https:\/\/daedbyte.shop\/products\/small-eye-hairtail-sections","provider":"DANIEL EDWARDS","version":"1.0","type":"link"}