Redfish Steaks

Description

Redfish Steaks are fresh-frozen, cross-cut fish steaks — a firm, meaty fish popular across Nigerian and West African cooking, sold bone-in as steaks that hold together well through a long simmer in pepper soup, stew, or soup pots.

How to prepare

• Thaw in the fridge, clean and season, then cook according to your dish.
• Always cook thoroughly until the flesh flakes easily and reaches 63°C internal.
• Pairs with scotch bonnet pepper, ginger, crayfish, ugu or spinach in traditional soups.

Storage

• Keep frozen at -18°C until ready to use.
• Defrost in the fridge overnight — do not refreeze once thawed.
• Use within 24 hours of defrosting.

Frequently asked

Is the fish gutted and scaled?

Check the product title — cuts, scaling and packaging are listed in the product name and pack label.

How do I thaw it safely?

Always defrost in the fridge overnight, or use the cold-water method (sealed in a bag, submerged, changing water every 30 minutes). Never thaw at room temperature.

What dishes is it best for?

Pepper soup, Nigerian stew, fried fish, ogbono soup, egusi soup and seafood jollof all work beautifully with our frozen fish.