Beltfish Steaks, Boneless Mid-Cut
Beltfish Steaks, Boneless Mid-Cut
Thick middle sections from large open-ocean ribbon fish, trimmed free of head and tail and frozen the moment they leave the water. The flesh is dense, snowy white and holds its shape through frying or braising, so the steaks stay whole on the plate.
At a Glance
- Middle-cut sections only, head and tail removed
- Bright silver skin with an even, thick body
- Firm white flesh that resists breaking up in the pan
- Savory ocean flavour with hardly any fishiness
- Very few small bones, easy for weeknight cooking
Cooking Ideas
- Pan-fry — pat dry, fry skin-side down until golden
- Braise — soy, star anise and rice wine, 15 minutes
- Deep-fry — coat lightly in cornflour for a crisp shell
- Steam — with salted mustard greens for a light, savoury dish
Storage
Keep at -18°C for up to 12 months. Thaw in the fridge and cook within a day.
Details
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
Shipping & Returns
We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible.
We are committed to ensuring a positive shopping experience for all our customers. If for any reason you wish to return an item, we invite you to reach out to our team for assistance, and we will evaluate every return request with care and consideration.
