Boneless snakehead fillet with a fine diamond score cut into the flesh, which keeps the pieces whole in a simmering broth instead of flaking apart.

What It Is

Snakehead (Channa argus), filleted off the bone, skinned and scored on the flesh side in a shallow diamond pattern that stops short of the skin.

Where It Comes From

Farmed in still, cool freshwater ponds in southern China and processed within hours of harvest. The fillets are trimmed, scored by hand and frozen flat so the cut pattern stays clean.

Specifications

State on Arrival

Raw and frozen, boneless and scored. There is no filleting or scoring left to do.

Storage and Thawing

Hold at -18 C or colder. Thaw overnight in the refrigerator, or slice straight from frozen for hot pot. Pat dry before searing. Do not refreeze after thawing.

Shelf Life and Delivery

Best within 8 months of the production date on the box. Ships frozen in insulated liners with dry ice; store hard frozen on arrival.

How to Cook It

The firm flesh holds up to long, wet cooking, which is where this fish is at its best.

• Poached in chilli broth slide the scored fillet into simmering broth and poach for 4 minutes without stirring.
• Steamed lay on a plate with ginger and scallion, steam for 7 minutes, then dress with hot oil and soy.
• Hot pot slice thin against the score and cook in the broth for 30 seconds.
• Pan-seared sear skin side down for 3 minutes, turn and finish for 2 minutes with butter and lemon.

Allergen Information

Contains fish. Packed in a facility that also handles crustaceans and molluscs.