Frozen Red Snapper Steak Pieces

Red snapper cut into bone-in pieces and thick steaks, skin left on. The skin keeps its speckled scarlet pattern and the cut faces show firm white flesh with a pale pink blush along the bone.

Cut this way the fish suits wet cooking: a light ginger and spring onion broth, a rice soup, or a covered pan with chilli and wine. The bone keeps the flesh moist and adds body to the stock.

• Bone-in snapper pieces and steaks
• Speckled scarlet skin on
• Firm white flesh
• Soup, steam, braise