Fresh Skinless White Fish Fillets

Thick, skinless fillets with pale pinkish-white flesh and a fine flake running through them. They are cut into neat wedge-shaped blocks, glossy and firm, with the darker blood line trimmed away along one edge. One shot has them laid out beside sliced chilli, ginger and spring onion.

The flesh is mild and holds together well, so these suit a hard sear, a short bake, or a simmer in sauce without breaking up.

• Skinless, cut into thick blocks
• Pale pinkish-white flesh, fine flake
• Mild flavour, firm texture
• Sear, bake or simmer

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