Premium Fresh Hairtail Fish Steaks

Premium Fresh Hairtail Fish Steaks

Hairtail — also sold as beltfish — is cut from the thick middle of the fish, with head and tail trimmed away. The steaks are cut to an even thickness so the flesh cooks through at the same rate and stays moist at the bone.

The meat is rich and savoury with a fine grain. Pat it dry and pan-fry until the edges crisp, or braise it with soy, ginger and a little vinegar; the flesh holds together well in either method.

• Middle cuts only — head and tail removed
• Thick, even steaks that hold their shape in the pan
• Rich, savoury flesh with a fine, tender grain
• Good for pan-frying, braising or salt-and-pepper