A broad, diamond-shaped flatfish with ivory flesh so fine it almost falls apart, held together by a thin gelatinous edge that many cooks consider the best part. The bones are soft and easy to lift away.

What it is

Scophthalmus maximus, the European flatfish farmed as Duobaoyu. Supplied whole, gutted and gilled, with the dark upper skin left on.

Where it comes from

Raised in deep tanks of recirculated cold seawater that mimic its natural shelf habitat, harvested at 700 to 900 g and frozen within three hours.

Specifications

Condition on arrival

Frozen with the white belly clearly visible. A good piece feels heavy for its size and the flesh springs back once thawed.

Storage and thawing

• Keep at −18 °C or colder
• Thaw overnight in the refrigerator, wrapped, on a rack
• Keep the fish on the bone; it protects the flesh during steaming
• Do not refreeze once thawed

Shelf life and delivery

• Best before: 12 months from the production date on the pack
• Insulated liner and gel packs, cold chain throughout
• Check the fish is hard and the wrapper unbroken on arrival

How to cook it

• Steam Cantonese style — ginger, scallion, hot oil and soy
• Pan roast — on the bone, butter and capers, skin side down
• Poach — in a light stock at 80 °C for eight minutes
• Meuniere — flour, brown butter, lemon

Allergen information

Contains fish. Packed in a facility that also handles molluscs and crustaceans.