Fresh Flatfish Steaks Boneless White

Thick steaks cut clean across a flat fish, so each piece is a neat oval of white flesh edged on one side with dark, finely scaled skin. The flesh is firm and glossy with a fine grain.

The flavour is mild and gently sweet, and the steaks stay moist because they are cut thick and cooked on the bone. Pan-fry them in butter and finish with lemon, steam them with ginger and scallion, or poach them gently. They are done as soon as the flesh turns opaque and flakes.

• Thick bone-in steaks, oval, with dark skin edge
• Firm white flesh, fine grain
• Mild and gently sweet
• Pan-fry, steam or poach — cook until just opaque

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.