Fresh Premium Basa Fish Fins

Thick, translucent fish fins, cut with the flesh still attached and the ray tips left fanned out. Pale pink meat edged with white membrane and a deep rose line along the rim. Gelatinous and rich once braised - the reason they are kept for soup and slow-cooked dishes rather than the frying pan.

• Fins with flesh on, rays intact
• Pale pink meat, gelatinous texture
• Braise, simmer in soup, or steam with ginger
• Keep frozen or well chilled