Scored Snakehead Fish Fillet

Snakehead is prized across East Asian cooking for dense, flaky white flesh that holds its shape under almost any technique, and here it is hand-scored by skilled knife workers into a chef-level fillet.

Why you will love it

• Hand-scored by skilled knife workers, never machine cut
• Diagonal cuts let heat reach the centre evenly
• Connective fibres broken down for a more tender bite
• Firm, meaty flakes that hold together in soup and stew
• Clean, mildly sweet flavour with no muddy aftertaste
• Over 20g protein per 100g with abundant collagen

Serving ideas

Poach in a spicy Sichuan-style broth, simmer in tangy pickled cabbage soup, steam with ginger and scallion, or coat in starch and fry until crisp.

Storage

Keep refrigerated at 0-4°C and cook within 2 days, or freeze at -18°C for up to 3 months. Thaw overnight in the refrigerator.