Whole Frozen Turbot
A flat, broad fish with mottled brown skin, cleaned and frozen whole. Its flesh is the firmest of the flatfish and holds together on the bone.
What It Is
A whole flatfish, gutted and cleaned with head and tail on. Both eyes sit on the upper side, which is patterned in mottled brown and grey over a pale ground; the blind side is cream. The meat is thick along the backbone, bright white and dense, with a mild, faintly sweet flavour and a single easy-to-lift fillet on each side.
Where It Comes From
Taken from cold coastal water in the North Atlantic and farmed tanks in Europe, then gutted and frozen whole at the plant within hours of landing.
Specifications
| Pack size | 2 kg, vacuum-sealed |
| Form | Whole, cleaned, head and tail on |
| Skin | Mottled brown and grey upper side |
| Flesh | Bright white, dense, mild and sweet |
| State | Raw, frozen |
| Grade | A |
State on Arrival
Arrives frozen solid and flat. The belly cavity should be clean and the skin unbroken; a soft pack means it warmed in transit, so cook it the same day.
Storage & Thawing
- Keep at -18 °C or colder, in the sealed pack.
- Thaw overnight in the refrigerator, on a rack so it drains.
- Wipe the cavity dry and score the thickest part of the upper side.
- Do not refreeze once fully thawed.
Shelf Life & Delivery
Best within 9 months of the production date at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice in an insulated box — freeze on arrival.
How to Cook It
- ('Steam: 10–12 minutes with ginger and scallion, then dress with hot oil and light soy.', 'Pan-sear: score the upper side, sear skin down in butter for 5 minutes, then finish in a 200 °C oven for 8 minutes.', 'Bake: 200 °C for 15–18 minutes with lemon, thyme and olive oil.', 'Braise: sear first, then simmer in soy, ginger and rock sugar for 12 minutes.')
Allergens
Contains fish. Packed in a facility that also handles crustaceans and molluscs.