Fresh Skin-On Grass Carp Fillets
Fresh Skin-On Grass Carp Fillets
Skin-on fish fillets with pale pinkish-white flesh under a dark, scaled skin, cut two ways: thin slices fanned out on a plate, and thicker pieces cut into cubes with a little spring onion alongside. A third shot shows the same fish cooked, the surface set and lightly gilded, with ginger and scallion.
The flesh is firm enough to hold its shape, which is what makes it work in a hot pot or a quick stir-fry, and the skin crisps if you sear it hard.
- Skin on, pale pinkish-white flesh
- Dark scaled skin
- Sliced thin or cut into cubes
- Hot pot, stir-fry or sear
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
Details
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
Storage & delivery
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