Yellowbelly Flounder Fillets Skin On Bone Out 500g/Fresh
Yellowbelly Flounder has delicate moist flesh, Ideal for poaching but will work well with any cooking method.
There are many types of Flounder caught around New Zealand. They include Yellowbelly, Sand and Greenback flounder. We pack which ever is available on the day.
Flounder are one of the simplest fish to cook, either baked whole or dusted in flour and sealed in a pan with butter and finished in the oven if required. When cooked flesh is delicious and falls of the bone.
Availability: Available year round subject to catch and availability.
Shelf life: Best consumed on arrival or within 3 days from receiving product.
Fish for your health: White fleshed fish is traditionally high in protein and low in fat. However, all fish provide an excellent source of Omega 3, an essential fatty acid which helps in lowering blood cholesterol and maintaining a healthy circulatory system.
Suggested wines: A dry, tangy white wine, with citrus notes, such a Riesling or Sauvignon Blanc, works well with Sole. Alternatively Pinot Gris or Pinot Grigio is a crowd-pleasing choice for its easy drinkability on its own as well as its crisp, dry character.
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