Fresh Flounder Fillets Skin On
Fresh Flounder Fillets Skin On
Flounder fillets with the dark, mottled skin left on, the flesh beneath thick, white and finely flaked. The fillets are wide and flat with a thin, even edge. They are shown overlapping on a black board, stacked on a wooden board with lemon halves, coarse salt and thyme, and again on a board beside sliced ginger, spring onion and a small dish of oil.
The flesh is mild and tender and holds together in the pan. Sear it skin-side down until the skin crisps, steam the fillets with ginger and spring onion, or bake them with lemon and herbs.
- Skin-on flounder fillets
- Dark mottled skin, thick white flesh
- Mild and tender, holds together
- Sear, steam or bake
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
What you are getting
Cut, trimmed and packed cold, this selection is chosen for clean flavor and a texture that holds up in a hot pan or on a cold platter. Follow the pack for storage and preparation.
Delivery & Storage
Every order leaves packed cold and sealed for the trip. Keep chilled selections cold, move frozen selections straight to the freezer, and follow the directions on the pack.
If anything arrives warmer than it should, set it aside and reach out before cooking.
