A thick slice of raw white fish held up with chopsticks, showing pink-tinged flesh

Pre-Sliced Freshwater Silver Fish

$33.00
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A thick slice of raw white fish held up with chopsticks, showing pink-tinged flesh
  • A thick slice of raw white fish held up with chopsticks, showing pink-tinged flesh
  • Pre-sliced whole fish steamed in soy sauce and scattered with chopped scallion
  • Raw pre-sliced whole fish on a white plate, silver skin and white flesh on show
  • A thick slice of raw white fish held up with chopsticks, showing pink-tinged flesh
  • Pre-sliced whole fish steamed in soy sauce and scattered with chopped scallion
  • Raw pre-sliced whole fish on a white plate, silver skin and white flesh on show
Pre-Sliced Freshwater Silver Fish

Pre-Sliced Freshwater Silver Fish

$33.00 $16.50/kg

A whole silver-skinned white fish, scored into thick even slices while still on the bone and frozen straight away. Raised in natural freshwater and portioned so the hard work is already done before it reaches your kitchen.

Why It Stands Out

  • Scored into neat ready-to-cook slices, no knife work needed
  • Tender, firm, juicy flesh with a light flavour and very little fishiness
  • Frozen quickly after processing to hold the original texture
  • A practical everyday ingredient for family dinners and casual gatherings

How To Cook

  • Steamed - lay the slices on a plate with ginger and scallion, steam over high heat until just cooked, then finish with hot oil and soy sauce
  • Braised - pat the surface dry first, then braise gently so the slices hold together
  • Pan-fried - dry the slices well and fry until the edges turn golden
  • Hot pot - lower the slices into simmering broth and poach for a minute or two

Avoid overcooking - a short, gentle cook keeps the meat soft and tender. Make sure the fish is fully cooked before serving.

Details

  • Pack size: 2 kg
  • Storage: keep frozen until needed; cook soon after thawing and do not refreeze
  • Store separately from ready-to-eat food to avoid cross-contamination

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