Silver Ribbonfish Steaks, Fresh and Tender

Cut into neat steaks with the silver skin left on — a firm, mild fish that takes beautifully to quick frying and slow braising alike.

Why You'll Love It

• Fine, tender flesh with a clean and mild flavour
• Cut into even steaks, so they cook at the same rate
• Silver skin holds the pieces together in the pan
• Very little waste — almost all of it is usable

What Sets It Apart

• Even Portions — uniform steaks make timing straightforward.
• Handles Well — firm enough to fry, delicate enough to steam.
• Sourced Responsibly — chosen with marine conservation in mind.
• Mild and Adaptable — takes on whatever flavours you cook it with.

The Details

The flesh inside is pale and finely textured, while the silver skin on the outside keeps each steak intact during cooking — one of the reasons this fish is so forgiving in the pan. The steaks are cut to a consistent size, so nothing overcooks while you wait for the rest.

It is a fish that rewards simple cooking. Pan-fry the steaks until the skin crisps and the flesh just turns opaque, or braise them with ginger, soy and a little vinegar for a richer, deeper result. Both take well under half an hour.

Because it is mild, it suits people who usually find fish too strongly flavoured, and because it is firm, it holds up in stews and curries where softer fish would fall apart.

Specifications

Perfect For

• Pan-frying and shallow frying
• Braised and steamed dishes
• Everyday family meals
• Batch cooking — freezes particularly well

Storage

Keep frozen until ready to use. Thaw overnight in the fridge and cook within 24 hours.