Fresh Raw Ribbonfish Cut Steaks

Ribbonfish cut into thick bone-in rounds and vac-packed. The skin is a brilliant mirror silver, faintly speckled, and the cut face shows pale pink flesh banded around a dark red centre line.

Ribbonfish is rich in oil, which is exactly why it fries so well — the flesh stays juicy and the skin blisters into a crisp, savoury shell. Pan-fry the steaks in a little oil, braise them in soy and vinegar, or steam them with ginger.

• Ribbonfish cut into bone-in steaks
• Mirror-silver skin, pinkish flesh
• Oily and rich, holds together when fried
• Pan-fry, braise or steam