Fresh Beltfish Steaks Premium Quality

Cut into thick, bone-in segments, with bright silver skin and white flesh that carries a faint pink centre.

The flesh is soft and mildly sweet, and the single central bone makes the cooked segments easy to lift away in one piece.

Highlights

• Thick-cut segments — substantial pieces rather than thin slices.
• One central bone — simple to remove once cooked.
• Silver skin — crisps beautifully in a hot pan.
• Mild, sweet flesh — takes on strong seasoning well.

Kitchen notes

• Pan-fry in a hot pan until the skin blisters and the flesh turns opaque.
• Braise with soy, ginger and a little sugar for a glossy finish.
• Grill over high heat and finish with salt and citrus.

Storage

Keep refrigerated and cook within two days. Freeze on arrival for longer storage and thaw in the fridge.