Fresh-Frozen Sea Bass Fillet Steaks
Fresh-Frozen Sea Bass Fillet Steaks
Thick fish steaks and fillets with the silvery skin left on, the flesh white and glossy with a fine grain. They are fanned out on a white plate with a little buttery stock, then shown on a board as a split fish beside three triangular fillets, and finally steamed whole on a plate in a working kitchen.
The flesh is soft, white and sweet, with few small bones. Steam the fillets with ginger and spring onion, pan-fry them skin-side down until crisp, or poach them in a light broth.
- Steaks and fillets, skin on
- White flesh, silvery skin
- Soft and sweet, few bones
- Steam, pan-fry or poach
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
Details
Cut and cleaned at the counter, then packed cold for the trip home.
Handling & storage
Everything leaves the counter chilled, so it reaches your kitchen in the condition it left in.
Keep it cold, cook it soon, or freeze it straight away, and follow the storage note inside your order.
