Frozen Large Hairtail Middle-Cut Steaks
Frozen Large Hairtail Middle-Cut Steaks
Large hairtail cut into middle sections. The fish is long and ribbon-like with bright silver skin, and each section is a thick round steak showing pale pink flesh around a small dark centre. The photos show the steaks stacked on a plate, a row of cut faces, and two whole hairtail coiled on a dark cloth with the heads still on.
Pan-fry the steaks until the skin turns crisp, braise them in a light sauce, or steam them with ginger. The silver skin holds the flesh together, so the steaks keep their shape in the pan.
- Large hairtail, middle-cut sections
- Bright silver, ribbon-like skin
- Thick round steaks with pale pink flesh
- Small dark centre in each cut face
- Suits pan-frying, braising and steaming
Keep frozen. Thaw in the refrigerator and cook thoroughly before eating.
Details
Frozen at the point of landing and kept cold from boat to bench. Each portion is trimmed, sealed and labelled, so you know the species, the cut and how to cook it. Thaw slowly overnight and treat it like the day it was landed.
Shipping & Returns
Orders are packed cold on weekdays and handed to an insulated courier, so the temperature holds the whole way.
If something arrives that you are not happy with, write to us and we will look at it with you. Every message gets an answer.
