Product: China Snakehead Fish Fillet
Carefully selected quality Chinese snakehead fish, conveniently deboned, skinned and sliced. Fine texture, delicate flavour, no fishiness — suits many cooking methods. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Individually packed (250G/pack) for precise portion control; bulk carton (250G*40 packs/carton).
About the Product:
Charm Power brings you quality China Snakehead Fish Fillet. Snakehead fish is prized for its fine texture, few bones and high protein — an ideal ingredient for healthy, delicious dishes. These fillets are conveniently deboned, skinned and cut into thin, cook-ready slices, greatly reducing kitchen prep time. From Sichuan-style pickled fish and poached fish in chilli oil to steaming and pan-frying, they easily add fresh flavour to your menu. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Snakehead Fish Fillet |
| Origin | China |
| Product Condition | Frozen, deboned, skinned and sliced |
| Weight per Pack | Approx. 250 g/pack (G/pack) |
| Packing Specification | 250 g/pack * 40 packs/carton (approx. 10 kg/carton total) |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C, or quick-thaw under cold running water |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C, or quick-thaw by rinsing the packaging under cold running water. Avoid thawing in hot water, which affects texture and flavour.
- Rinsing: Rinse gently after thawing and drain well.
- Marinating: Gently massage with a little salt, white pepper, rice wine and cornflour to keep the fish silky and remove any residual fishiness.
Fine-textured and delicately flavoured, this product is highly versatile across classic and creative dishes:
- Sichuan Pickled Fish (Suan Cai Yu): Cook the marinated fillets with pickled mustard greens, chilli and Sichuan pepper — a tangy, appetising broth with silky fish.
- Poached Fish in Chilli Oil (Shui Zhu Yu): Blanch the fillets, then finish with hot oil, chilli and Sichuan pepper — numbing, spicy and a Sichuan classic.
- Steamed Fillet: Simply steam with shredded ginger, spring onion and seasoned soy sauce to preserve the natural sweetness of the fish.
- Pan-Fried Fillet: Lightly dust with flour and pan-fry until golden on both sides — crisp outside, tender inside; serve with lemon juice or a special sauce.
- Fish Congee/Soup: Add the fillets to congee or soups — their umami enriches the broth with a soft, silky bite.
- Sweet and Sour Fish: Deep-fry the fillets until golden and coat with a sweet-and-sour sauce — glossy, appetising and delicious.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Commercial Terms: Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
