Cut Hairtail Sections
A long ribbon of a fish, trimmed to neat mid-body pieces so there is nothing to gut or chop at home. Silver skin, dense white meat, no fine bones to fight.
What It Is
Mid-body sections of a long, ribbon-shaped marine fish, cut to an even length and trimmed of the thin tail end and the belly membrane. The skin is bright silver with a mirror finish and is left on. The flesh is compact, white and almost boneless apart from a single central spine, and it stays intact through frying and braising rather than flaking apart.
Where It Comes From
Line-caught in the East China Sea, iced on deck, then cut into sections and blast-frozen at the shore plant the same day.
Specifications
| Pack size | 2 kg, vacuum-sealed |
| Form | Mid-body sections, cut, belly cleaned |
| Skin | Bright silver, mirror finish |
| Flesh | Compact white meat, single central spine |
| State | Raw, frozen |
| Grade | A |
State on Arrival
Arrives frozen in a flat block with the sections separate. The silver skin should be unbroken and the pack free of freezer burn patches.
Storage & Thawing
- Keep at -18 °C or colder, in the sealed pack.
- Thaw in the refrigerator for 6–8 hours, sections flat on a tray.
- Pat the surface bone-dry before frying for a clean crust.
- Do not refreeze after thawing.
Shelf Life & Delivery
Best within 9 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
- ('Pan-fry: dust with cornflour and fry over medium heat until both sides are crisp and gold, about 3 minutes a side.', 'Braise: fry first, then simmer in soy, ginger, garlic and dried chilli for 8 minutes until the sauce thickens.', 'Deep-fry: batter lightly and fry at 180 °C for 3 minutes.', 'Steam: arrange on a plate with ginger and scallion, steam 7 minutes, finish with hot oil.')
Allergens
Contains fish. Packed in a facility that also handles crustaceans and molluscs.