Crispy Grass Carp Fillets Premium Cut

Grass carp raised on a special diet develops a firm, almost crunchy muscle — the flesh resists the tooth instead of flaking apart, which is why it is prized for hot pot and quick stir-fries.

These fillets are cut from the back into even slices so they cook at the same rate. Drop them into a simmering broth for a minute or two, or blanch and dress with soy, sesame oil and coriander.

Do not overcook: the point of this fish is the snap, and it goes from crisp to tough fast. Keep frozen, thaw in the refrigerator, and slice thinner if you want it for a hot pot.

• Firm, snappy texture that stays crisp after cooking
• Sliced thick enough to hold their shape in a hot pot
• Mild freshwater flavour with no muddy aftertaste
• Cut from the back so every piece is even