Fresh Beltfish Steaks

Cut into even segments from long, ribbon-like fish, these steaks show the narrow bar of bone at the centre and a dark band running along the top edge. The skin is bright and unbroken; the flesh beneath is white and fine grained.

That flesh is delicate, so it rewards quick high heat rather than long cooking. A hot pan gives the skin a crisp finish while the inside stays moist and sweet.

What Is In The Pack

• Around 2 kg total, cut into even segments
• Scales and innards removed
• Chilled, never frozen

Storage

• Keep refrigerated and cook within two days
• Freezes well for up to three months

How To Cook Them

• Pan-fried in a thin film of oil until golden
• Braised with soy, ginger and star anise
• Grilled and dressed with citrus