Fresh Cut Hairtail Ribbonfish Sections

Hairtail cut into thick sections. The body is tall and flattened side to side, so each piece stands up on its cut face: bright silver skin over the flanks with darker mottling where the silver layer is thin, a long spiny dorsal fin running the whole length of the back, and pale pink flesh banded with fine white membrane around a dark centre. One shot shows the same sections pan-fried, skin browned and the flesh flaking apart.

Hairtail is fine-fleshed and mild, and it holds together on the bone however you cook it. Pan-fry the sections skin-side down until the skin crisps and lifts away, braise them in soy, vinegar and rock sugar, or steam them with ginger and spring onion. The silver skin is edible — leave it on.

• Thick cut sections, tall and laterally flattened
• Bright silver skin with darker mottling
• Long spiny dorsal fin, pale pink flesh with a dark centre
• Pan-fry, braise or steam

Sold by weight. Keep refrigerated at 0-4°C or frozen at -18°C. Cook thoroughly before eating.