A flat, deep-bodied fish with butter-yellow fins, thick white flesh and a single central bone that lifts out cleanly.

What It Is

A compressed, diamond-shaped fish, silvery-gold across the flank and yellow along the fins and tail, 400 to 600 grams each. The flesh is thick, white and slightly sweet, with a soft grain and no small bones across the fillet area, only a central frame. Gutted, gilled and cleaned.

Where It Comes From

Taken from open coastal water or raised in sea cages depending on the season, then cleaned and frozen whole within hours of landing.

Specifications

State on Arrival

Hard frozen with the fins intact and the skin a clear silver-gold. The belly should be firm and clean; a soft or discoloured belly means the gut was not removed promptly.

Storage and Thawing

Hold at -18 C or colder. Thaw in the refrigerator overnight, or cook from frozen with the fish scored so the heat reaches the bone. Dry the skin and the cavity before cooking. Do not refreeze once thawed.

Shelf Life and Delivery

Best within 10 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Keep each fish in its own vacuum bag until the day you cook it.

How to Cook It

• Steamed. Score the flank twice, lay it on a plate with ginger, steam 10 to 12 minutes, then pour hot oil and seasoned soy over the top.
• Pan-fried. Dry, salt, shallow-fry 4 minutes a side and finish with lemon.
• Braised. Sear first, then simmer with soy, ginger and spring onion for 10 minutes.
• Deep-fried. Coat lightly with starch and fry at 180 C until the skin crisps and the fins curl.

Allergen Information

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