Fresh Cut Ribbonfish Steaks

Cut from a long, ribbon-shaped fish into thick sections that keep the silver skin on. The flesh is white with a faint pink centre and carries a single central bone, which makes serving straightforward. Each order is a 2 kg unit.

Why you'll love it

• Fine, delicate flesh with a clean, faintly sweet taste
• Only one central bone, so it is easy to eat
• The silver skin crisps beautifully in the pan
• Thick sections hold their shape while cooking

How to cook it

Pat dry, season, then pan-fry in a little oil until both sides turn golden and the skin blisters. The sections also braise well with soy, ginger and a touch of sugar, or steam cleanly with rice wine and spring onion.

Storage

Keep refrigerated between 0 °C and 4 °C and cook within two days, or freeze on the day it arrives.