$49.60GST-free
Size
1KGMullet from the Coorong in South Australia, filleted and boned, then frozen and vacuum sealed.
Mullet is an oily fish, and it eats like one — firm, savoury and full-flavoured rather than delicate. That oil is why it takes so well to dry, direct heat: under a grill or in a hot pan the fat renders and bastes the flesh from the inside, and the skin crisps instead of sticking. Filleting takes the work out of it, and the vacuum seal means the fillets are not sitting exposed in the freezer picking up ice and off-flavours.
Why Choose It?
Cooking Methods:
The One Rule:
Cook it with the skin on and cook it hot. Mullet skin is where the fat is, and a low pan just makes it soft and greasy. A properly hot pan crisps it and renders the fat off, which is the difference between mullet tasting rich and mullet tasting heavy.
Storage:
Keep frozen at -18°C or below in the sealed bag. Thaw overnight in the fridge and cook within a day of thawing. Do not refreeze. Pat dry before cooking.
Allergen:
Contains fish.
A local fish that earns its place in the freezer. Order now.
产自南澳 Coorong 海域的乌鱼，起片去骨后冷冻、真空封装。
乌鱼属于油脂型的鱼，吃起来也是这个路数——肉紧、味厚、够咸鲜，不走清淡细致那一路。正因为油脂足，它特别适合干热直火：上炭火或下热锅，脂肪受热融出，等于从内部把鱼肉浸润一遍，鱼皮也会变脆而不是黏锅。起片去骨省去了处理工序；真空封装则让鱼片不直接暴露在冷冻室里，不会结霜串味。
为什么选择它？
推荐烹饪方式：
唯一的诀窍：
带皮煎，而且锅要够热。乌鱼的油脂都在皮下，锅温不够只会把皮焖得又软又腻。锅烧足了温度，皮会脆、油会逼出来——同样一条鱼，是「香」还是「腻」，差别就在这一步。
保存方式：
请连同真空袋置于 -18°C 以下冷冻保存。提前一晚移入冷藏室解冻，解冻后请于一天内烹调，不要再次冷冻。下锅前擦干表面水分。
过敏原提示：
本品含鱼类。
一条值得在冷冻室里占位置的本地鱼。立即订购。