Fresh Snakehead Fish Slices

Thin slices cut with the skin left on, showing a clean band of black along the edge and white flesh beneath it.

Firm enough to keep its shape in a broth and mild enough to take on whatever it is cooked with — which is exactly why it turns up in so many soups.

Highlights

• Skin on — the band of black skin holds each piece together.
• Firm white flesh — does not fall apart in liquid.
• Cut thin — cooks in under a minute.
• Mild taste — happy with ginger, soy or chilli.

Kitchen notes

• Slip into simmering soup for 40–60 seconds, just until opaque.
• Stir-fry quickly with ginger and spring onion over the highest heat.
• Poach and chill for a cold plate with a vinegar dip.

Storage

Keep refrigerated and cook within two days of delivery. Freeze on arrival for longer storage and thaw in the fridge.