Fresh Skin-On White Fish Fillets

Skin-on fillets: a thick slab of pale flesh under a dark, silvery-black skin. The skin is left on and the pieces are cut into chunky segments; one shot has them sliced thin and fanned out on a plate.

The flesh is noticeably firm — it holds its shape rather than flaking apart, which is what makes it work in a hot pot or a quick stir-fry. Sear it skin-side down and the skin crisps.

• Skin on, dark silvery skin
• Firm pale flesh — holds its shape
• Sliced thin or left in chunky pieces
• Hot pot, steam, stir-fry or sear skin-side down

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.