Frozen Whole Turbot, 2 kg
A whole flat fish with both eyes on one side of the head, dark mottled skin on top and pale skin underneath. The meat is thick along the backbone, firm and buttery, and it separates from the bone in large clean flakes.
Where It Comes From
Trawled in cold coastal water and frozen whole soon after landing. Fish are gutted, rinsed and frozen flat, which suits a flat fish: the body stays level and the skin is not crushed.
Specifications
| Form | Whole, gutted, head on |
|---|---|
| Skin | Mottled dark upper side, pale underside |
| Net weight | 2 kg per box |
| Size | About 800 g to 1.2 kg per fish |
| Packing | Frozen flat, layered |
State on Arrival
Raw and frozen solid. The skin is intact and speckled, the eyes are clear and the belly cavity is clean.
Storage and Thawing
Hold at -18 C or colder. Thaw in the refrigerator overnight, on a rack in a dish. Do not thaw at room temperature; the thick centre thaws far more slowly than the thin edges.
Shelf Life and Delivery
Best within 8 months of the production date on the box, and within 2 to 3 days of thawing. Ships frozen in insulated liners with dry ice.
How to Cook It
Short, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.
- Oven roasted score the top, rub with olive oil, garlic and herbs, roast at 200 C for 25 minutes and baste once.
- Steamed lay ginger and scallion over the fish and steam for 10 minutes, then finish with hot oil and light soy.
- Pan-fried cut across the bone into steaks, dry the skin and fry skin down until golden, then turn once.
- Braised fry briefly, then braise in soy, ginger and stock for 12 minutes, spooning the sauce over the top.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.