Boneless Snakehead Fillets
Boneless Snakehead Fillets
Thick, bone-free pieces with a springy bite that survives a rolling simmer without breaking up in the pot.
What It Is
Boneless fillets cut from the back of the fish, trimmed of skin and any dark strip. The flesh is bright white and unusually elastic: it holds together through a hard boil or a long poach, which is why it is the usual choice for soupy, chilli-hot fish dishes.
Where It Comes From
Farmed in freshwater ponds in southern China, harvested to size, filleted and frozen individually at the plant.
Specifications
| Pack size | 2 kg, vacuum-sealed |
| Cut | Boneless, skinless back fillet |
| Flesh | Bright white, firm and springy |
| Form | Individual fillets, frozen |
| State | Raw, frozen |
| Grade | A |
State on Arrival
Arrives frozen hard with the fillets separate. If the pack has thawed, cook it the same day rather than refreezing.
Storage & Thawing
- Keep at -18 °C or colder, in the sealed pack.
- Thaw in the refrigerator for 6–8 hours.
- Slice across the grain while still firm — about 5 mm for a quick poach.
- Do not refreeze after thawing.
Shelf Life & Delivery
Best within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box — freeze on arrival.
How to Cook It
- ('Tomato broth: simmer the fillets in tomato stock for 5 minutes, finish with herbs.', 'Spicy poach: slide the slices into a chilli and bean-paste broth, 90 seconds, then pour over sizzling oil.', 'Sour-cabbage pot: build the base with pickled cabbage, add the fillets last and simmer 4 minutes.', 'Stir-fry: coat the slices in cornflour, then toss in a very hot wok for 2 minutes.')
Allergens
Contains fish. Packed in a facility that also handles crustaceans and molluscs.