Thick Cut Fresh Flatfish Steaks

Generous cross-cut steaks, sliced thick straight through the body so each one carries a rim of dark, finely mottled skin and a clean central bone. Cut this way the flesh holds together far better than a thin fillet ever will.

The meat is snow-white and faintly translucent, breaking into wide glossy flakes with almost no effort. It is a mild, clean-tasting fish with a natural sweetness that survives almost any treatment — grilled, pan-seared until the skin crisps, or steamed gently with ginger.

• Thick cross-cut steaks, bone-in
• Snow-white flesh in wide, glossy flakes
• Dark mottled skin that crisps beautifully
• Grill, pan-sear or steam — all forgiving

Keep frozen at -18°C or below. Cook thoroughly before eating.