Fresh-Frozen Flounder Fillets Skin On
Fresh-Frozen Flounder Fillets Skin On
Flounder fillets with the skin left on, the dark side a deep mottled brown and the cut face a thick, even white. The flesh carries a fine ridged grain across its width and holds a clean, straight edge where it was cut from the frame. They are shown three ways: three fillets on a dark plate with sliced spring onion and ginger; two on a white plate with rings of red chilli and green onion; and two fillets laid flesh-up on a white plate, the white side shining under the light.
The flesh is mild, lean and finely flaked, and the skin crisps well under heat. Pan-sear them skin-side down until the skin browns, bake them with a little butter, or steam them and finish with hot oil and spring onion.
- Fillets, skin on
- Dark mottled skin, thick white flesh
- Mild, lean, fine flake
- Pan-sear skin-side down, bake or steam
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
Details
Each item is chosen for flavour and texture, then graded, packed cold and labelled with the species, the form it arrives in and the way it should be stored.
Storage & handling
Keep the pack cold or frozen as its label directs, and open it as soon as it arrives. If something is damaged or not as described, contact us before using it and we will make it right.
