A flatfish sold whole and cleaned, with a silky, fine-grained white fillet on either side of a single central bone. The flavour is delicate and slightly sweet, and the flesh stays soft under heat instead of drying out.

Origin & Sourcing

Caught in coastal shelf waters and flash-frozen on landing. The whole fish is cleaned and gutted before freezing, so only a quick rinse is needed at home.

Specifications

• Pack size: 2 kg, vacuum-sealed
• Form: whole fish, cleaned, head and tail on
• Bone structure: one central bone, easy to lift the fillets away
• State: raw, frozen

Condition & Storage

Keep at -18 °C or colder. Thaw in the refrigerator overnight, then dry the surface well before it meets the pan. Cook straight after thawing and do not refreeze.

Shelf Life & Delivery

Best within 8 months at -18 °C; cook within 2 days of thawing. Shipped frozen in an insulated box with gel ice packs.

How to Cook

• Pan-fry: dust lightly with flour, 3–4 minutes a side in butter or oil.
• Steam: 7–9 minutes, then dress with soy, ginger and spring onion.
• Deep-fry: 180 °C for 3–4 minutes until the edges curl and crisp.

Allergens

Contains fish. Packed in a facility that also handles crustaceans and molluscs.