Thick, meaty fin sections cut from the belly edge of the basa catfish, with the soft edible cartilage still running through the middle. Rich and gelatinous when braised, and one of the cheapest ways to put a lot of flavour in a pot.

What It Is

The pectoral and ventral fin cut of Pangasius bocourti, trimmed square and packed as portions of roughly 120 to 160 g. Each piece is a band of white flesh wrapped around a soft, translucent cartilage core that softens completely with slow heat.

Where It Comes From

Farmed in the Mekong delta in Vietnam, cut from fish processed on the same site, then frozen within the hour. No glazing water is added, so the weight on the box is the weight of the fish.

Specifications

• Form: Fin sections, skin off, cartilage in
• Portion: 120–160 g per piece, 12 to 16 pieces per box
• Net weight: 2 kg per box
• Packaging: Individually quick frozen, then boxed

State

Raw and frozen at −18 °C or colder. Pieces are loose in the box, so portions come apart without a knife.

Storage & Shelf Life

• Frozen: up to 9 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: in the refrigerator, in a bowl to catch the drip
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date is stamped on the box and counted from production. Shipped frozen with gel ice in an insulated liner; put it straight into the freezer and check the pieces are still hard and pale on arrival.

How to Cook

• Braise slowly with ginger, garlic, soy and a little rock sugar until the cartilage turns clear and soft
• Steam with fermented black bean and chilli for 12 minutes
• Drop into a bubbling hot pot and leave for 3 to 4 minutes before lifting out
• Fry skin-side down first for a crisp edge, then add stock and reduce to a sticky sauce

Allergens

Contains fish. Packed in a facility that also handles shellfish and molluscs. Sold as food only, with no health or medical claims.