Fresh Thick Flatfish Head Sections

Flatfish cut through the head and collar into thick sections, so each piece carries both the dark, mottled skin and a deep block of firm white flesh. The meat is glossy and close-grained, and it holds its shape rather than flaking apart — the sign of a fish that is still fresh.

The head and collar are the parts that give the most flavour for the least money. Steam them with ginger, scallion and a little rice wine, simmer them into a fish soup or a bowl of noodles, or braise them in soy and sugar. Pick the meat off the bone at the table, or leave the pieces whole and let people help themselves.

• Thick head and collar sections
• Dark mottled skin, firm white flesh
• Holds together well in the pot
• Steam, simmer into soup or braise in soy

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