Premium Fresh Chilled Jellyfish Slices

Flat, milky-translucent sheets of jellyfish, cut into wide ribbons. Held up to the light they read almost clear, with a faint amber cast through the thicker parts and a wet, glassy shine across the surface. They are pliable and springy rather than brittle, and they fold and drape over themselves instead of snapping.

The texture is the whole point: a crisp, snappy bite that gives way quickly, with almost no flavour of its own to get in the way of a dressing. Serve them cold, tossed with black vinegar, sesame oil, a little sugar and fine shreds of cucumber or scallion, or piled alongside cold chicken and pickles. They also take well to a spoonful of chilli oil and a scatter of toasted sesame.

• Translucent ribbons, faint amber cast, glassy shine
• Crisp, snappy, springy bite
• Almost neutral flavour — carries dressing well
• Serve chilled with black vinegar and sesame, or chilli oil

Keep frozen at -18°C or below. Thaw in the refrigerator and eat the same day.