Fresh-Frozen Grass Carp Fillets

Skin-on fish fillets with pale pinkish-white flesh under a dark, scaled skin. One shot has them steamed with ginger, spring onion and a dish of dipping sauce; a second shows them sliced thin and fanned out on a plate.

The flesh is firm enough to hold its shape, which is what makes it work in a hot pot or a quick stir-fry, and the skin crisps if you sear it hard.

• Skin on, pale pinkish-white flesh
• Dark scaled skin
• Sliced thin or left as fillets
• Hot pot, steam, stir-fry or sear

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