Frozen Cut Hairtail Sections, 2 kg
Hairtail, a long ribbon-shaped fish, cut into mid-body sections rather than sold whole. The silver skin is left on and the belly is opened, cleaned and trimmed, so there is no thin tail and no gut to deal with.
Where It Comes From
Caught in coastal water and cut and frozen at the processing site the same day. Only the thick middle of the body is kept; the narrow tail and the head are trimmed away.
Specifications
| Form | Mid-body sections, cut |
|---|---|
| Preparation | Belly cleaned, silver skin on |
| Net weight | 2 kg per box |
| Size | About 8 to 10 cm per section |
| Packing | Frozen flat, separated |
State on Arrival
Raw and frozen solid. The silver skin is glossy and unbroken and each section is rigid, with no soft spots near the bone.
Storage and Thawing
Hold at -18 C or colder. Thaw in the refrigerator for 4 hours, then dry the surface well before frying. Do not refreeze once thawed.
Shelf Life and Delivery
Best within 8 months of the production date on the box, and within 2 to 3 days of thawing. Ships frozen in insulated liners with dry ice.
How to Cook It
Short, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.
- Braised dust with starch, fry both sides golden, then braise with ginger, garlic, chili and soy for 10 minutes.
- Pan-fried salt and pepper the sections, dry them and fry over medium-low heat until the skin crisps.
- Deep-fried batter and fry at 180 C until golden, then toss with salt and pepper.
- Steamed arrange with ginger and scallion and steam for 7 minutes, then pour over hot soy oil.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.