About this item

A flat, deep-bodied fish with faintly metallic skin and a yellow cast along the fins and tail, opened from the belly and cleared out, head and tail still attached. The flesh is white, close-grained and only lightly sweet, and it lifts off the central bone in clean pieces rather than collapsing. Score the thickest part on both sides, dry the skin well, then pan-fry it hard so the surface crisps before the middle dries out. Steaming with ginger works just as well, and it takes a squeeze of lime at the end.

Key Features

• Whole fish, gutted with head and tail on
• Firm white flesh that lifts off cleanly
• Metallic skin that crisps in hot oil
• Scored easily, holds shape in the pan
• Suits pan-fry, steam or oven roast

Product Information

• Material: Pomfret, farmed
• Colour: Silver body, yellow fins
• Form: Whole, gutted and scaled
• Packaging: 2 kg bulk pack
• Storage: Keep frozen at -18 degrees, cook within 2 days of thawing