Thinly Sliced Fresh Fish Fillets

Fish fillets cut almost paper-thin, each slice trimmed with a dark band of skin along one edge and shot through with a faint pink line where the flesh meets it. Lay them out and you can read the plate through them.

Sliced this thin, the fish cooks in seconds — long enough to turn opaque, not long enough to dry out. That makes them ideal for hotpot and shabu shabu, or for a fast blanch you finish with hot oil, soy and spring onion.

• Sliced paper-thin, skin left on the edge
• Near-translucent — cooks in seconds
• Ideal for hotpot, shabu shabu and blanching
• Keep the slices frozen until the pot is boiling

Keep frozen at -18°C or below. Cook thoroughly before eating.