A diamond-shaped flatfish with ivory flesh that holds its shape and still eats soft, which is why it carries a premium price in every market it lands in. Sent whole and cleaned.

What It Is

Scophthalmus maximus, a bottom-dwelling flatfish with both eyes on the dark upper side, mottled brown to olive, and a creamy white underside. The bones are thin and easy to work around. Flesh is fine grained, firm enough to carve, and mildly sweet.

Where It Comes From

Raised in deep-water tanks that mimic its natural cold environment, harvested at size and frozen whole.

Specifications

• 2 kg net weight per box, 1–2 fish
• 900 g–1.2 kg per fish, 26–32 cm across
• Gutted, gills removed, fins trimmed, skin on
• Frozen whole, one fish per bag

State

Raw and frozen. Not glazed, not brined, no added water.

Storage and Thawing

• Keep at −18 °C or below
• Thaw in the refrigerator for 12 hours, on a rack so it drains
• Cook within 24 hours of thawing; do not refreeze

Shelf Life and Delivery

12 months from the production date on the box. Shipped frozen in an insulated liner with gel packs; the fish should arrive solid with bright eyes and a firm belly.

How to Cook

• Steam Cantonese style with ginger and scallion, then finish with hot oil and soy
• Pan-roast thick fillets in butter and baste until just opaque
• Poach gently in a light stock and serve with a butter and caper sauce
• Roast whole on the bone with lemon and thyme

Allergens

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