Fresh-Frozen Skin-On Fish Fin Pieces

Skin-on pieces cut with the fin still attached, so each one carries a fan of fine, pale-orange fin rays alongside a slab of flesh. The flesh is a glossy pinkish-white, the skin a soft grey-pink, and the pieces are cut into neat blocks roughly the size of a hand.

The fin rays set firm when cooked and hold a gelatinous edge, which is what makes these pieces work in a hot pot or a slow braise. They also stand up to a hard sear on the skin side.

• Skin on, fin rays attached
• Pinkish-white flesh
• Cut into thick blocks
• Hot pot, braise or sear skin-side down

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