$14.80GST-free
Size
380g per BoxRibbon fish from the Zhoushan grounds in the East China Sea, where the river mouth meets the warm current. The water there is rich in feed, and it has been the benchmark ground for ribbon fish for as long as anyone has been keeping track.
Zhoushan ribbon fish is noticeably different from the ordinary kind: finer flesh, a sweeter, cleaner taste, and tight silver scales with an almost fatty sheen. These are the wide-cut grade, selected for even sizing and thick flesh, and frozen on the boat in the hold within hours of being landed.
Why Choose These Segments?
Cooking Methods:
Cooking Note:
Pat the segments completely dry before frying. Ribbon fish has delicate skin and it will stick and tear in a pan that is not hot enough — get the oil properly hot, then leave it alone until it releases by itself.
A Note On The Skin:
The bright silver layer is edible and carries a good deal of the flavour. Leave it on.
Storage:
Keep frozen at -18°C or below. Thaw in the refrigerator, use within 1-2 days and do not refreeze.
Everyone's childhood dish, done with a better fish. Order now.
带鱼取自东海舟山渔场——入海口与暖流交汇之处。那里水质肥沃、饵料丰富，自有记录以来就是带鱼的黄金产区。
舟山带鱼与普通带鱼的差别是吃得出来的：肉质更细嫩、味道更清甜，鳞片紧密，银白如脂。这一批是加宽规格，挑的是肉厚、规格匀称的，上岸后数小时内即在原舱急速冷冻。
为什么选择这款带鱼段？
烹饪方式：
烹调提醒：
下锅前请把鱼段彻底擦干。带鱼皮薄，锅不够热就会粘锅破皮——油要真的烧热，下锅后别急着翻动，等它自己脱锅。
关于银膜：
那层银白色的表膜可以吃，而且带着相当一部分风味，请不要刮掉。
保存方式：
-18°C及以下冷冻保存。冷藏解冻后1-2天内食用完毕，请勿再次冷冻。
每个人童年里的那道菜，换一条更好的鱼来做。立即订购。