Boneless slices cut from a carp bred for texture rather than size: the muscle fibre stays tight and snaps cleanly instead of flaking. A short dip in boiling stock and the slices come out springy, not soft.

What It Is

The boned flank of Ctenopharyngodon idellus, from stock raised for a firm, close-grained muscle. Sliced on the bias at about 5 mm, skin off, with the fine intramuscular bones drawn out so each slice is completely boneless.

Where It Comes From

Raised in running spring-fed ponds in Zhongshan, Guangdong, where the fish are held in clear water before harvest. Fillets are cut, tested for snap, vacuum sealed and frozen within the same day.

Specifications

• Form: Boneless slices, skin off, vacuum packed in a block
• Slice: about 5 mm thick, 60–80 mm across
• Net weight: 2 kg per box
• Packaging: Vacuum sealed block, then boxed

State

Raw and frozen at −18 °C or colder. Slices are frozen in a block, so portion with a knife while still hard.

Storage & Shelf Life

• Frozen: up to 9 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: in the refrigerator, still sealed, then separate the slices
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date is printed on the vacuum bag and counted from the cutting date. Shipped frozen with gel ice in an insulated liner; freeze on arrival and check the block is solid and the seal unbroken.

How to Cook

• Slide the slices into simmering seasoned stock for 40 seconds, then dress with hot chilli oil
• Cook in a hot pot at the table, lifting each slice out as soon as it turns opaque
• Stir-fry quickly with celery, chilli and a spoon of bean paste
• Poach gently in a light ginger broth and serve with rice

Allergens

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