Fresh Crispy Grass Carp Sashimi

Fillets cut across into thin slices with the dark skin left on, fanned around the plate. The flesh is firm and springy rather than flaky - it holds its shape raw, and it holds it again after a few seconds in hot broth.

• Sliced thin, dark skin on
• Firm, springy flesh
• Eat as sashimi, or dip for hotpot
• Keep frozen or well chilled