Fresh Beltfish Steaks

Thick-cut steaks from a long, silver-skinned fish, with snowy white flesh and a soft pink centre. A single central bone lifts out cleanly once cooked, which makes these steaks unusually easy to eat.

Why you'll love it

• Cut thick, so the flesh stays moist all the way through
• One central bone that lifts away in a single piece
• Mild, slightly sweet flavour that suits almost any sauce
• A natural source of protein and omega-3

Storage

Keep refrigerated between 0°C and 4°C and cook within 2 days, or freeze on the day of delivery for up to 3 months.

Cooking ideas

• Pan-fry in a hot pan until the skin crisps and blisters
• Braise with soy, ginger and a little sugar
• Steam and dress with hot oil, spring onion and coriander

At a glance

2 kg per order, supplied as bone-in steaks.