Cardinal Fillets Skinless Boneless Per 1kg/Fresh
Cardinal fish have a firm, succulent flesh that flakes easily when cooked. The fillets are thick and meaty.
Cardinal are often named Black Cardinal fish and are a deepwater species, commonly caught off the east coast of the North Island at depths between 300 and 800 metres.
Preparation: Cardinal is suitable for most cooking methods.
Availability: Year round subject to catch.
Shelf life: Best consumed on arrival or within 3 days from receiving product.
Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.
Wine Suggestion: Cabernet Sauvignon has rich flavours of dark red fruits, green leaves and savoury spices and goes well with a firmer fish.
| Shipping Time | Next Day |
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