The largest of the Flatfish species, Halibut is an exquisite and nutritious fish species, highly prized by European chefs for its tasty, creamy white, firm meaty flesh. Halibut is known for its mild yet rich, sweet-tasting, lean flesh that is fine-grained and dense. Meat from larger fish may have a slightly coarser texture. Halibut meat holds well together and the bones are easily spotted, and because they feed on crabs, shrimp and other fish they have a complex flavour profile and excellent muscle tone.
This lemon-shaped fish has an oval body and light, yellowy brown silky smooth skin and the finest Lemon Soles are fished from sandy sea beds. Lemon Sole has a delicate, sweet white flesh that is fine-flaked and tender, perfect for any fish recipes and works very well with sauces. A popular fish for Christmas menus, Lemon Sole is best enjoyed when cooked simply, due to its subtle flavour and is a perfect choice for simple dishes with an elegant taste.
A medium sized fish with smooth brown skin and a distinctive orange spots on the top side of its body, which also gives an indication of the freshness, Plaice is a fast-growing fish caught off sandy seabeds. Plaice has a mild, sweet flavour and delicate meat. The fish is responsibly sourced and is a great sustainable fish for new seafood lovers to try out. Plaice is best eaten as fresh as possible, as the flavour quickly fades and that is also why the fish is prepared very simply.
Also known as Whiff, Megrim is highly prized in some European countries like Spain for wonderfully soft, tender flesh and thin skin that can be readily crisped. Megrim has an oval body similar to that of Lemon Sole with a sandy-brown dark side and is a somewhat underrated Flatfish species. Megrim is an excellent low-fat source of protein that is also packed with vitamin B12 and vitamin D and simple cooking methods is the best way to enjoy this fish.
A smaller cousin of Flounder and Plaice and somewhat similar in texture and flavour, Dab are a relatively abundant species of flatfish and are a more sustainable alternative to more vulnerable, longer-lived and overfished species of Flatfish. The fish is mostly taken as bycatch in trawl fisheries and mostly discarded because of its low market value and though underrated, Dab is a versatile and delicious fish to try with flaky, sweet and juicy flesh.
Prized for its gleaming white flesh and lovely, delicate flavour, Turbot is highly esteemed in most restaurants in Europe and is a favoured flatfish choice of discerning chefs. Firm in texture and low in fat, this fish has a small flake, delicate, flavourful flesh, medium oily flavour and a firm texture. Often regarded as the best of the Flatfish species, Turbot is a chef's dream when cooking as it retains plenty of moisture and turns up white and firm with an excellent mild flavour.
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A slow growing species, like all Rays, the Blonde Ray Wing has spotted patterns and tiny prickly spines all over its upper surface. It has a mildly pronounced flavour, firm flesh and a high collagen content which gives it a great texture and taste when cooked, one that is similar to scallops.
Dover Sole is famous for being a high end delicacy from the sea and the wild frozen Dover Sole is a favourite among the most prestigious chefs from around the world. Known for its sweet and mild flavour that has earned it reputation for being among a chef's favourite, Dover sole fillets are white when raw and stay white even once cooked.
Also called Fluke, Flounder is similar in shape to Halibut and has brownish-green skin with faint red spots. The flesh of the Flounder ranges from tan, pinkish or snow white and the cooked meat is pure white, lean, boneless and flaky with a delicate and fine texture and mild flavour, ranging from bland to sweet with low levels of oiliness and moisture, making it a very versatile fish to cook.