Fresh Whole Silver Cutlassfish Pack
Fresh Whole Silver Cutlassfish Pack
Cutlassfish — also sold as hairtail or ribbon fish — is a long, silver, ribbon-shaped fish with soft white flesh and a single central bone. The ones pictured are whole and cut into clean sections, showing the pale, fine-grained meat inside.
Cut into lengths and pan-fry them until the skin crisps, braise them with soy and ginger, or steam the sections. The flesh is delicate, so turn the pieces gently and avoid overcooking.
- Whole cutlassfish, cut into sections
- Long silver body, single central bone
- Soft white flesh with a clean flavour
- Suits pan-frying, braising and steaming
- Handle gently — the flesh is delicate
Keep frozen until use and cook thoroughly.
About this seafood
Whole and ready to cook, with the preparation already done: cleaned, trimmed and packed cold. Each piece is chosen by hand at the counter, so what arrives is what the photographs show.
Storage and serving
Keep everything chilled from the moment it arrives and cook it while it is at its best — shellfish the same day, fish within a day or two, and anything you are not using straight away goes into the freezer. Serve it simply: lemon, good salt, a hot pan and something green on the side.
