Fresh Belt Fish Steaks

Cut clean across the body into neat sections, so the bright silver skin and firm white flesh stay intact through cooking.

• Cut — cross-cut steaks of roughly even length
• Skin — bright silver with the dark dorsal edge left on
• Flesh — firm and white, with very few small bones

How to cook

Pan-fry, grill or braise. The steaks hold their shape well, which makes them forgiving — sear them in a little oil until the skin crisps and the flesh turns opaque.

What you get

Cross-cut sections, 2 kg per order, chilled.