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About this item
A flatfish with dark mottled skin along the top and dense white flesh beneath, cut into thick bone-in steaks so nothing dries out in the pan. The meat is mild and gently sweet, with a fine flake that holds together far better than round fish. Sear the steaks skin-side down until the edges crisp, or steam them whole with ginger and spring onion and let the flesh come away from the bone on its own.
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Product Information
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
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