Fresh Turbot Flatfish

Product Overview

A diamond-shaped, bottom-dwelling flatfish, raised in premium deep-water farms that mirror its natural habitat. Both eyes sit on the darker upper side, which shades from brownish grey to olive green with subtle speckling, while the underside stays creamy white.

Every fish is chosen for condition and heft: bright clear eyes, firm flesh that springs back to the touch, and an immaculate white belly. That clean underside is the surest sign of careful handling from harvest to your kitchen.

Why You Will Love It

• Ivory-white, fine-grained meat that holds its shape in any preparation yet melts on the tongue
• Paper-thin edible bones and a pristine, subtly sweet flavour with a hint of buttery richness
• Naturally low in fat and high in complete protein
• A good source of vitamin D, B12, niacin, selenium, phosphorus and omega-3 fatty acids
• Needs only minimal seasoning, so the fish itself stays the centrepiece
• Feels heavy for its size, a reliable mark of quality

Ways to Enjoy

Steamed Cantonese style: score the whole fish, set it on a heatproof plate over julienned ginger and scallion, steam until just done, then finish with piping hot sesame oil and premium soy sauce.

Poached in superior stock: keep the liquid barely trembling so the flesh stays silky.

Pan-roasted with an herb crust: sear skin side down for a crisp edge and a moist centre.

Meuniere style: brown butter, capers and a squeeze of lemon.

Sashimi: slice thinly and serve well chilled.

Storage

Keep refrigerated at 0 to 4 C and cook within 1 to 2 days for the finest texture. To keep it longer, wrap tightly and freeze at -18 C or below, then thaw slowly in the refrigerator. Do not refreeze once thawed.