Frozen Crisp Grass Carp Fillets

Crisp grass carp is prized for flesh that stays firm and slightly springy even after cooking — a texture that ordinary carp cannot match. These fillets are cut into generous, evenly sized pieces with the silvery skin left on.

Thick-cut and bone-free, they hold together in hot pot, stir-fry, steaming and congee. The skin crisps up nicely under high heat while the flesh stays juicy and sweet, with none of the muddy notes of common freshwater fish.

Portioned for convenience so you can take out exactly what you need.

• Cut: thick boneless fillets, skin on
• Texture: firm, springy, crisp bite
• Storage: keep frozen at -18°C or below