Fresh Beltfish Steaks Ready To Cook
Fresh Beltfish Steaks Ready To Cook
Beltfish cut across the body into thick steaks, stacked on a wooden cutting board beside a knife. The skin is a wet silver-grey with fine dark speckling, and the cut faces show a pale pink centre ringed by translucent white flesh and a line of small bones. Each steak keeps its natural banded shape, ready to be cooked straight from the board.
The flesh is soft and sweet with a fine flake. Pan-fry the steaks in a little oil until the skin crisps, braise them with soy and ginger, or steam them and finish with spring onion.
- Thick cross-cut steaks
- Silver-grey speckled skin
- Pale pink flesh, fine flake
- Pan-fry, braise or steam
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
Details
Every pack carries the species, the product form, whether it was farmed or caught in the wild, the net weight and the storage condition — the details worth knowing before you cook.
Storage & handling
Keep chilled seafood cold and frozen seafood frozen, and keep packs sealed until you use them.
Storage and use-by directions are printed on every pack. Returns are handled under our refund policy.
