Wild Caught Silver Pomfret

A flat, deep-bodied ocean fish whose soft, delicate texture has made it a favourite in Asian kitchens for generations. Each one is landed from clean coastal grounds and frozen within hours of the catch.

Why You Will Love It

• Soft, flaky white flesh with a naturally sweet finish and almost no small bones
• Fine silvery skin that keeps the meat moist while it cooks
• A single central spine makes portioning simple
• Naturally rich in omega-3 oils, vitamin D and selenium

Kitchen Notes

Steam it whole with ginger and spring onion for a classic Cantonese plate, pan-fry until the skin turns golden and crisp, or braise gently in a light soy broth. Very little seasoning is needed to let the flavour come through.

Storage

Keep at -18C or colder and thaw slowly in the refrigerator before cooking. Cook soon after thawing and do not refreeze.