{"product_id":"frozen-boneless-snakehead-fish-fillets","title":"Frozen Boneless Snakehead Fish Fillets","description":"\u003cp\u003eThe one white fish that genuinely holds its shape in a rolling broth. Cut into thick slices it stays springy and whole where softer fillets break down into threads, which makes it the practical choice for soup and hot pot.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eSnakehead, filleted and trimmed boneless, with the skin removed. A freshwater fish with a tight, springy grain and a clean, faintly sweet taste that takes on whatever broth it is cooked in.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eFarmed in managed freshwater ponds and processed at the plant within hours of harvest, then blast-frozen in portion-cut fillets. Farming rather than wild capture keeps the size and texture consistent from box to box.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eCut: fillet, boneless, skinless\u003c\/li\u003e\n  \u003cli\u003eNet weight: 2 kg per box\u003c\/li\u003e\n  \u003cli\u003eFlesh: bright white, firm, springy\u003c\/li\u003e\n  \u003cli\u003eTrim: blood line removed, edges cleaned\u003c\/li\u003e\n  \u003cli\u003ePortion: even fillet thickness for consistent cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCondition on Arrival\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, fillets separated by film. Arrives sealed in a box with gel ice and an insulated liner, frozen hard with no white dry patches on the surface.\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 C or colder. Thaw overnight in the refrigerator, then cook within 24 hours. Because the flesh is dense, a slow refrigerator thaw matters more here than with a thin fillet.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eBest before 12 months from the production date on the box. Do not refreeze after thawing. Held frozen from processing to delivery.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eSlice across the grain into thick fingers and poach them in a tomato broth until just opaque, or slip them into a spicy hot pot and lift them out after three minutes. For a sour cabbage soup, build the base first and add the fish at the end so it does not break up. Pan-searing works too: dry the surface well, sear hard on one side and finish skinless side down for thirty seconds. However you cook it, stop as soon as the centre turns white, since the texture tightens quickly with extra heat.\u003c\/p\u003e\n\u003ch3\u003eAllergens and Compliance\u003c\/h3\u003e\n\u003cp\u003eContains fish. Packed in a facility that also handles crustaceans and molluscs. Not suitable for anyone with a fish allergy. This is a food product and no health, medical or nutritional claim is made for it.\u003c\/p\u003e","brand":"SEBASTIAN COLLINS","offers":[{"title":"Default Title","offer_id":54668383191224,"sku":"SC-SNAKEHEAD-FILLETS","price":28.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0992\/6033\/4264\/files\/snakehead-fillets-1.jpg?v=1793937322","url":"https:\/\/secofast.shop\/products\/frozen-boneless-snakehead-fish-fillets","provider":"SEBASTIAN COLLINS STORE","version":"1.0","type":"link"}