Fresh Whole Silver Icefish Whitebait

Icefish — whole, tiny and almost completely translucent, with only the dark pinprick of an eye and a thread of spine showing through. Laid out on the plate they look like slivers of glass.

They need seconds, not minutes: dusted in flour and fried crisp in one batch, stirred through a hot omelette, or dropped whole into a soup at the last moment. Their delicacy is the point — handle them gently and do not thaw them twice.

• Whole fish, head on
• Near-translucent white bodies
• Cook in seconds
• Fry crisp, fold into an omelette, or drop into soup

Keep frozen at -18°C or below. Cook thoroughly before eating.