$36.80GST-free
Size
500GTurbot is a flatfish, and flatfish give you the flattest, most even fillets in the sea — which is exactly why chefs like them. The flesh is bright white, firm and fine grained, with a mild, clean flavour that has none of the assertiveness of an oily fish.
That mildness is the point. Turbot is the fish to cook for people who say they do not like fish, and it is also the fish to cook when you want the sauce, the butter or the ginger to be the thing people notice.
Why Choose NZ Turbot?
Cooking Methods:
Cooking Note:
Lean white fish dries out if you push it. Cook until the flesh just turns opaque and flakes, then stop.
Thawing:
Thaw in the refrigerator (0-4°C) and pat dry before cooking. Never use hot water or a microwave.
Storage:
Keep frozen at -18°C. Use within 1-2 days of thawing and do not refreeze.
The easy white fish that works with anything. Order now.
比目鱼是扁身鱼，而扁身鱼起出来的鱼片，是海里最平整、最均匀的——这正是厨师喜欢它的原因。鱼肉洁白紧实、纹理细密，味道温和干净，完全没有油脂鱼那种张扬。
「温和」就是重点。要煮给那些说自己不爱吃鱼的人，选它；想让酱汁、黄油或姜葱成为主角时，也选它。
为什么选择新西兰比目鱼片？
烹饪方式：
烹调提醒：
白肉瘦鱼一煮过头就发柴。看到鱼肉刚转白、一拨即散成片，就该停手。
解冻建议：
请置于冷藏室（0-4°C）解冻，下锅前擦干。切勿用热水或微波。
保存方式：
-18°C冷冻保存。解冻后1-2天内食用完毕，请勿再次冷冻。
什么做法都合得来的那条白肉鱼。立即订购。