Jumbo Deep Sea Flatfish Head

Cut from large turbot landed in deep water, each head weighs a generous 500–700 g. The cheek and collar carry the most succulent meat on the whole fish — collagen-rich, buttery, and gone the moment it touches your tongue. One is enough to anchor a table of three or four.

Why It Stands Out

• Jumbo grade at 500–700 g each, a proper centrepiece portion
• Cheek meat with a texture often compared to abalone
• Naturally high in DHA and EPA omega-3 fatty acids
• Caught in deep water and flash-frozen to hold its peak condition
• Gills removed and cleaned, so a quick rinse is all it needs

How To Cook It

• Chopped chilli steam: split it open, cover with chopped chilli, steam 8 minutes, then finish with sizzling oil.
• Braised: sear both sides golden, then braise with yellow bean paste and rice wine for 20 minutes.
• Clay pot: lay it in the pot with ginger, garlic, shallot and rice wine, and bake for 15 minutes.
• Red-braised: cut into chunks and reduce in a dark soy and sugar glaze until the sauce thickens.

Storage

Keep frozen at −18°C for up to 9 months. Thaw slowly in the refrigerator for 8–12 hours, rinse gently, and cook in one go.