Pack details
- 800g of red snapper fillets, skin on, pin-boned
- Bright red skin and white flesh — eye-catching on the plate
- Firm, sweet, holds shape well during cooking
How to cook
- Pan-fry skin-side down in oil for 4–5 minutes pressing flat, flip for 1–2 minutes — restaurant-style crisp skin
- Bake in foil at 200°C for 12–15 minutes with butter, lime and chilli
- Steam Asian-style with ginger, spring onion, soy and sesame oil
- Excellent for ceviche — firm flesh that holds up to citrus
Sourcing and delivery
- Sourced from established suppliers with full traceability
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
