Fresh-Frozen Basa Fish Fin Cuts

Pale pinkish-white portions cut from the fin end of the fish, with the fine translucent fin rays still attached and fanned out along the top edge. The meat is soft and glossy with a clear red bloodline running through it, and the pieces are broad and flat rather than thick. Alongside them the pack shows clean trimmed slices of the same pale pink flesh.

The fin end is the gelatinous, collagen-rich part of the fish, which is exactly why it is worth cooking: braised slowly it turns soft and silky and gives body to the liquid around it. Simmer the pieces in a light soy and ginger broth, add them to a curry or a hotpot, or steam them with black bean and chilli. Cook them gently and a little longer than a fillet, and the texture rewards you.

• Fin-end portions with fin rays attached
• Soft pale flesh with a red bloodline
• Collagen-rich - best braised or simmered
• Simmer in broth, add to curry or hotpot, or steam

Keep frozen at -18C or below. Thaw in the refrigerator and cook thoroughly before eating.