Frozen Tofu Fish

Overview

Named for flesh so soft it behaves like silken bean curd, this open-ocean species is landed and frozen with liquid nitrogen right at sea. There is no scaling to do — only the gut needs removing — and almost no fine bones, which makes it an unusually forgiving fish to serve.

Why You Will Love It

• Wild-caught and frozen at sea with liquid nitrogen for a just-landed texture
• Exceptionally soft, moist flesh that lives up to the name
• Scaleless body — only the gut needs removing before cooking
• Almost no fine bones, so it is easy and safe for children and older diners
• No artificial additives; nothing but the fish itself
• Braises, pan-fries, stir-fries and makes a notably delicate soup

Ways to Enjoy

Braise — cook with ginger, spring onion and soy for a rich savoury result.
Pan-fry gently — turn carefully and cook until golden on both sides.
Soup — simmer into a light, clear broth.
Stir-fry — with ginger and spring onion, over moderate heat. Keep the heat gentle and the time short, or the soft flesh will break apart.

Storage

Store frozen on receipt and thaw in the refrigerator before cooking. Cook immediately once fully thawed and do not refreeze. Keep raw seafood away from ready-to-eat food to avoid cross-contamination, and cook thoroughly before serving.