Fresh Whole Golden Pomfret Fish

Whole golden pomfret, gutted and cleaned, with shallow cuts scored into the flank. The fish is deep-bodied and flat-sided with a small head, a deeply forked tail and fins that run from yellow at the base out to gold at the tips. The skin is fine-scaled and carries a silver sheen over a warm gold body.

Pomfret has few bones, a firm but tender white flesh and a mild sweetness that suits almost any treatment. Steam it whole with ginger and spring onion, pan-fry it in a hot pan until the skin colours, or grill it.

• Whole, gutted, cleaned and scored
• Deep-bodied with forked tail and gold fins
• Few bones, firm tender white flesh
• Steam whole, pan-fry, or grill

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.