Beltfish Cut Sections

Beltfish, the long ribbon-shaped fish with a mirror finish, cleaned and cut across the body into even sections. The silver skin is left on because it protects the flesh and crisps beautifully under heat. A 2 kg pack holds roughly ten to fourteen sections, each thick enough to stand upright in the pan.

Flavour

Rich and slightly oily in the best way, with a savoury depth that plain white fish does not have. The meat separates into long soft flakes and stays juicy even when the skin is taken dark and crisp. Only one central bone runs through each section, and it lifts out whole once cooked.

Kitchen Notes

• Pat the sections bone dry, dust lightly with cornflour and shallow-fry until the skin blisters gold.
• Braise with soy, vinegar, ginger and a little sugar, letting the sauce reduce to a glaze.
• Steam on a plate with salted radish and lard for eight minutes.
• Deep-fry at high heat for a brittle, salty crust that eats well with beer.

Dry the surface thoroughly before any hot pan work; water on the skin is what makes it stick.

Storage

Keep frozen at -18 degrees Celsius for up to six months. Thaw in the refrigerator, never on the counter, and cook the same day.