Small Eye Hairtail Fish Sections

A long, ribbon-thin ocean fish, cut into neat sections so it is ready for the pan the moment it thaws. Landed in season and packed without a heavy ice glaze, so what you pay for is fish rather than water.

Why You Will Love It

• Bright, unbroken silvery skin and firm, tight flesh
• Sweet, mild meat with very little fishy aroma
• Evenly sized sections thaw quickly and cook fast
• Vacuum packed to hold freshness in transit

Kitchen Notes

Pat the sections dry, season lightly and fry until both sides are golden and crisp. For a richer plate, fry first and then simmer with soy, ginger and garlic. They also steam beautifully with a splash of rice wine.

Storage

Store frozen at -18C or below. Thaw in the refrigerator and cook straight away; avoid repeated freeze-thaw cycles.