• Fried beltfish sections on a plate, raw beltfish steaks on a slate board, frozen beltfish sections stacked on ice
  • Fried beltfish sections on a plate, raw beltfish steaks on a slate board, frozen beltfish sections stacked on ice
  • Fried beltfish sections on a plate, raw beltfish steaks on a slate board, frozen beltfish sections stacked on ice

Cut Beltfish Sections

Cut Beltfish Sections

 
$32.90
$32.90
$16.45 kg
Sold out
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Shipping Information

We ship all orders via overnight delivery to ensure maximum freshness. Orders placed before 2pm NZDT, Monday to Thursday will ship the same day. All seafood is flash-frozen and packed with dry ice in insulated containers.

nutrition

Product Details

Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.

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Returns & Refunds

Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.

🚚 Quick Delivery

Reliable shipping options help your order arrive promptly and safely.

📦 Careful Packaging

Your seafood is securely packed to protect freshness in transit.

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⭐ Quality Assurance

Every product is selected for quality, taste and consistency.

Fried beltfish sections on a plate, raw beltfish steaks on a slate board, frozen beltfish sections stacked on ice

Cut Beltfish Sections

$32.90
$32.90
$16.45 kg
Sold out

Middle-cut sections of long silver beltfish, head and tail removed, frozen as steaks. A 2 kg pack for frying, braising or steaming.

What is in the pack

  • Cross-cut sections of even length
  • 2 kg per pack
  • Silvery skin with a bright white centre

Flavour and texture

Dense white meat that holds together in the pan and does not flake apart. The taste is savoury and rich with very little fishiness, and only one central bone per section.

How to cook

  • Pan-fried: dry the sections, dust lightly with flour and fry until the skin is crisp on both sides
  • Braised: sear first, then simmer with soy, vinegar and chilli
  • Steamed: arrange on a plate with ginger and steam briefly

Keep the pieces whole while cooking; they stay intact even in a sauce.

Storage

Keep frozen at -18 °C or below. Thaw in the refrigerator before cooking and do not refreeze.

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