Threadfins are excellent eating when cooked in a wide variety of ways. Their firm flesh and large flakes make them absolutely ideal for barbecuing or grilling in steaks, cutlets or fillets, depending on size and variety. The flakes can also be carefully separated after grilling to enhance presentation.

The thick, firm fillets of threadfins make them ideal for use as kebabs (cubed) and in soups, curries or casseroles. Ideally suited to citrus flavours, threadfins can be accom-panied by butters flavoured with herbs such as chives, tarragon and parsley. They are also superb baked, served with roasted vine-ripened tomatoes and fresh herbs.

The advertised weight is gross weight (whole fish weight including guts and scales). Reduction of gross weight is 25% to 50% after cutting depending on the fish type. The fish is cleaned and gutted, vacuum packed frozen.

魚被處理後，重量會減少 (25-50%)

Shelf-Life: Keep frozen up to 6 months