Fresh Boneless Sliced Snakehead Fish

Snakehead fillet cut into thin slices, skin left on - the mottled black band along the edge is the giveaway. Pale, firm flesh that holds together in a hot pot and stays sweet.

• Thin boneless slices, skin on
• Firm pale flesh, mild and sweet
• Hot pot, quick stir-fry, or poach in broth
• Keep frozen or well chilled