Fresh Flounder Fillets Skin On

Flounder cut into thick fillets, the dark olive-brown skin left on and the flesh opened clean and snowy where the pieces fold. The skin carries the mottled, almost pebbled pattern of a flatfish; the meat beneath sits in broad, wet-looking flakes with no gaps or tears through it.

Flatfish is delicate and quick. Pan-fry the fillets skin-side down in a hot pan until the skin crisps and lifts, then turn them once and finish with butter and lemon, or steam them briefly with ginger and scallion. They also hold together in a light broth. The skin is worth keeping — it protects the flesh and crisps beautifully.

• Thick fillets with the dark skin left on
• Snowy white flesh in broad, clean flakes
• Delicate and fast to cook
• Pan-fry skin-side down, steam, or poach

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