Thick, clean-trimmed pieces with the skin and every bone taken off. The mildest white fish in the case, and the cheapest way to feed four people well.

What It Is

Skin-off fillets trimmed of all bones and any dark strip, leaving a thick, even slab of pale pink-white meat with a fine grain. The flavour is deliberately mild and there is almost no fishy aftertaste, which makes it a blank base for batter, spice or a broth. It holds its shape through frying and simmering rather than breaking into flakes.

Where It Comes From

Farmed in managed rivers and ponds in the Mekong basin, harvested to size, filleted and frozen individually at the processing plant.

Specifications

State on Arrival

Arrives frozen hard with the fillets separate. A soft or wet pack means it warmed in transit, so cook it the same day.

Storage & Thawing

• Keep at -18 °C or colder, in the sealed pack.
• Thaw in the refrigerator for 6–8 hours, covered.
• Pat the surface dry before battering or searing.
• Do not refreeze after thawing.

Shelf Life & Delivery

Best within 8 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box on a cold-chain service.

How to Cook It

• ('Batter and fry: coat in a light beer batter and fry at 180 °C for 4 minutes until gold.', 'Pan-sear: season with salt, pepper and paprika, sear 3 minutes a side.', 'Steam: 6 minutes with ginger and scallion, dress with hot oil.', 'Curry: cube and simmer in a coconut and turmeric sauce for 6 minutes without stirring.')

Allergens

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