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Fillet - Knifejaw
200g (1 pack)
$18.98
Fillet - Knifejaw is available to buy in increments of 1
South Australian Knifejaw (aka Conway) is wild caught in the pristine waters of the Southern Ocean and unloaded in Port Lincoln. Knifejaw is well known for its white, sweet and delicate fillets. Knifejaw can be steamed, poached, oven baked, pan-fried, battered or grilled. Knifejaw is filleted fresh, packed and frozen all on the same day.
Serving Suggestion:
This is a raw product and must be thawed and cooked. The fillets are well suited to frying and oven baking. DBEr SKY Creneacon, botter let, place battered nish in oil. cook until golden, remove and rest on absorbent paper. Scan the QR code for recipe ideas and further cooking instructions.
How to Defrost:
Keep product in its packaging in a refrigerator overnight or remove outer cardboard and place in cold water until thawed. Not suitable to re-freeze.
Attention:
Although every care has been taken to remove bones from this product, some bones may remain.
Australia
The Ferguson family business started in 1969 when Robert Ferguson commenced fishing for Southern Rock Lobster in the South East of South Australia, after a career change from farming to fishing. His son Andrew Ferguson continued the fishing business in 1980, adding further fishing vessels to the fishing operations.
Today, the Ferguson Australia Group is a third generation seafood company encompassing five family members working in the family business, managing many facets across the business, including Ferguson’s fishing fleet, export, international offices, and Australian retail and wholesale trade.
100% wild caught Knifejaw (Oplegnathus woodwardi) fillets
Contains: Raw Fish
Keep frozen at -18°C. Once thawed. keep refrigerated and consume within 4 days.
