Frozen Crispy Grass Carp Fresh Slices

Grass carp cut two ways: thick cross-cut steaks with the skin still on, and thin translucent slices fanned out on the plate. The flesh is pale with a pink blush along the bloodline.

This is the carp known for its firm, springy texture — the flesh resists the bite in a way ordinary carp does not, which is what makes the thin slices worth cutting. The slices go into hotpot or a quick blanch; the steaks suit braising or steaming with ginger.

• Thick steaks and thin slices
• Pale flesh with a pink bloodline
• Firm, springy texture that holds its bite
• Hotpot, blanch, steam or braise

Keep frozen at -18°C or below. Cook thoroughly before eating.