Jumbo Flatfish Head, Cleaned and Frozen
The widest, fattiest part of a large flatfish, gills out and collar still attached, so the cheek and the rim around the bone stay whole through a hard steam.
What It Is
The head of a large flatfish, cut clean behind the gill plate, gutted, gills pulled and rinsed. Both cheek pads and the thick band of flesh along the collar are left on the bone, which is where most of the meat sits. Skin on.
Where It Comes From
Trawled in the cold northern shelf waters and handled on deck within the hour. Heads are washed in chilled seawater, graded by width, then blast frozen flat so the collar does not fold onto itself and the skin stays unmarked.
Specifications
| Species | Large flatfish (Scophthalmus group) |
| Form | Whole head, gills removed, skin on |
| Net weight | 2 kg per box |
| Size | About 500 to 700 g per head |
| Count | 3 to 4 heads per box |
State on Arrival
Frozen solid and flat. The skin is dark on the upper side and pale underneath, the cut edge behind the gill is clean, and there is no loose grit or membrane in the cavity.
Storage and Thawing
Keep at -18 C or colder. Thaw in the refrigerator for 8 to 12 hours on a tray, then rinse the cavity under cold running water and dry it with paper towel before cooking. Do not thaw in warm water; the collar meat loosens and falls off the bone.
Shelf Life and Delivery
Best within 9 months of the production date printed on the box. Ships frozen with dry ice in an insulated liner and arrives hard; move it to the freezer on arrival and cook within two days once thawed.
How to Cook It
One head is enough for three or four people once rice and greens are on the table.
- Chilli steam split the head open skin side up, blanket it with chopped salted chilli and ginger, steam over a rolling boil for 10 minutes, then pour over smoking hot oil.
- Clay pot lay ginger, garlic and shallot in a clay pot, sit the head on top, add rice wine and a splash of stock, cover and bake for 15 minutes.
- Braised sear the cut face in a wide pan, add yellow bean paste, soy and wine, then simmer covered for 20 minutes until the sauce coats a spoon.
- Soup brown the head in oil, add boiling water and ginger, and simmer for 25 minutes until the broth turns cloudy and faintly sweet.
Allergen Information
Contains fish. Packed in a facility that also handles crustaceans and molluscs.