Frozen Whitebait Smelt

Whole small silver fish, frozen soon after landing. The bones are thin enough to eat once the fish is cooked crisp, so there is nothing to fillet or debone.

What you get

• 2 kg whole fish, heads and tails on
• Bright silvery skin and a mild, sweet flavour
• Even sizing across the pack

How to cook

Deep-fry: dust lightly with flour and fry at 180°C until golden and crisp. Finish with salt, pepper and lemon.

Pan-fry: cook over medium-high heat, 2-3 minutes a side, until the skin crisps.

Grill or bake: brush with oil, season, and cook until the skin turns crisp.

Thaw in the refrigerator overnight and pat dry before cooking for the crispest result.

Storage

Keep at or below −18°C. Do not refreeze after thawing.