Crisp Grass Carp Slices

Cut paper-thin from a fish raised on flowing water, these slices have a springy, almost snappy bite that sets them apart from ordinary white fish. Each piece keeps its silver skin and a streak of dark red along the centre.

Why you'll like it

• A distinctively firm, bouncy texture
• Sliced thin for hotpot, poaching or quick searing
• Skin on, for a clean silver edge
• Mild and clean, so it takes on any marinade

In the kitchen

Lower into simmering broth for 30 to 60 seconds, flash-sear in a hot pan, or steam with ginger and spring onion. Avoid overcooking — the texture is the whole point.

Storage

Keep refrigerated at 0-4°C and cook within 2 days, or freeze on the day of delivery for up to 2 months.