Fresh Grass Carp Fillet Slices

Thin-sliced grass carp fillets, cut across the grain with the dark skin left on. The flesh is pale and firm, with a springy bite that holds up in hot oil.

Ideal for steaming, a quick stir-fry or poaching in broth. The skin crisps nicely when pan-seared.

• Thinly sliced grass carp fillet
• Skin on
• Firm, springy texture
• Great for steaming and stir-fry