Boneless Wild Caught Hairtail Roll

Cut from the plumpest mid-section of wild East China Sea hairtail, then painstakingly deboned and rolled into neat spirals. What arrives is a ribbon of silvery skin wrapped around a core of firm, pearly flesh — every bone and every fine pin gone, so there is nothing to pick out at the table. The spirals hold their shape on the grill and stay juicy inside.

Why It Stands Out

• Wild-caught hairtail from the East China Sea, taken from the thickest mid-section
• Completely deboned, then rolled — safe for children and effortless to eat
• Firm, fine-grained flesh with the bright sheen of a truly fresh catch
• The skin crisps to gold while the inside stays tender and moist
• A teppanyaki and izakaya favourite, and just as good off a home grill

How To Cook It

• Teppanyaki: sear on a screaming-hot plate, brushing with a savoury glaze as the spirals colour.
• Charcoal skewers: thread onto skewers and grill over charcoal, then dust with cumin and chilli.
• Pan-seared: pat dry and fry until the edges turn golden and crisp.
• Deep-fried: coat lightly and fry at 180°C for a shatteringly crisp shell — a natural with a cold drink.

Storage

Keep frozen at −18°C or below and never refreeze once thawed. Cook soon after defrosting; refrigerate any leftovers sealed and use within 24 hours.