On our counter, the pristine meaty flesh has a porcelain-white, translucent appearance. The fillets are from the largest flatfish species in the world, averaging 92 to 130 cm (3 to 4 ft.) in length and weighing less than 100 kg (220 lbs.). The meat has a firm texture, large moist flakes when cooked and a delicate, sweet flavour.
Versatility is one of its many attributes. It doesn’t require chef credentials to prepare—sliced thin and eaten raw for sashimi or crudo, pan roasted in butter, or steamed with aromatics in a parchment pouch—it pairs perfectly with a world of flavours.
A lean, low-fat fish, it’s high in protein, B-vitamins and is a moderate source of Omega-3 fatty acids.
6 oz portion
fresh (never frozen), skin on and bones removed.