Frozen Snakehead Fish Fillet Slices

Snakehead fillets cut on the bias into broad slices, each one carrying a band of black skin along its edge — the clearest way to tell this fish from the paler white-fleshed substitutes. The flesh is a clean, bright white with a fine grain and a slight sheen, and the slices are cut to an even thickness so they cook at the same rate.

The meat is firm enough to hold together in the pan but turns soft and flaky the moment it is done, with a mild, gently sweet flavour and no muddiness. It is the classic fish for Sichuan-style dishes — slipped into hot oil with green peppercorns and chilli, as shown, or poached in a sour broth. It also steams well with ginger and scallion, and holds up in a hotpot.

• Thick slices with the black skin edge left on
• Bright white flesh, fine grain, even thickness
• Firm enough to hold, turns soft and flaky when done
• Sichuan pepper-fry, steam, poach or hotpot

Net weight 500g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.