$42.80/kgGST-free
Size
3 pcs per Portion (approx 400-450g each)New Zealand flounder, a flat fish caught in cold southern water and kept chilled the whole way through rather than frozen. Sold whole.
Flounder is built differently from a round fish, and that changes how you cook it. The flesh sits in four thin fillets, two on each side of a flat frame, so it cooks through in a fraction of the time and comes away from the bone in neat strips. It is white, fine-grained and delicate, with a moderate amount of fat — enough that it stays tender under heat without ever tasting rich. The flavour is mild and sweet, which makes it one of the easier fish to put in front of people who are cautious about seafood.
Why Choose It?
Cooking Methods:
The One Rule:
Cut the cooking time. Flounder is thin, and people habitually cook it as long as they would a snapper or a barramundi, which turns it dry and stringy. It is done when the flesh turns opaque and lifts off the bone — usually well before you expect it.
Storage:
Keep at 0–4°C in the coldest part of the fridge and cook within a day or two. To keep it longer, wrap tightly and freeze at -18°C or below, thawing overnight in the fridge rather than on the bench or in water.
Allergen:
Contains fish.
An easy, gentle fish for a weeknight that still looks like an occasion. Order now.
新西兰冷水海域捕捞的左口鱼，也就是我们常说的比目鱼，全程冰鲜保存，没有经过冷冻。整条出售。
左口鱼的身体结构和圆身鱼不同，做法也因此不一样。它的肉分成四片薄鱼柳，扁平的鱼骨两侧各两片，所以熟得极快，而且能整条整条地从骨上剥下来。鱼肉洁白细腻，纹理极细，脂肪适中——足以在受热时保持柔嫩，又不会显得油腻。味道清淡回甘，是最容易端给「不太敢吃海鲜」的人的那类鱼。
为什么选择它？
推荐烹饪方式：
唯一的诀窍：
时间要减。左口鱼很薄，很多人却按煮鲷鱼、煮盲曹的时间来做，结果又干又柴。鱼肉一转为不透明、能从骨上剥离，就已经熟了——通常比你预计的早得多。
保存方式：
0–4°C 冷藏于冰箱最冷处，一两天内烹饪。若需存放更久，包紧后 -18°C 以下冷冻；解冻请放冷藏室过夜，不要室温放置或泡水。
过敏原提示：
含鱼类。
平常日子里做起来轻松，端上桌却像正经一道菜。立即订购。