Description
- North East Atlantic
- Net caught
- All year long, with apeak between April to June
- Latin name: Psetta Maxima
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Wild Brittany Turbot Fillet
$1,299 by kg
The turbot price is very high, but that is because it is a very fine fish. The flavour is superb. Poach or steam to keep them moist or gently pan fry for that crispy skin effect.
This is responsibly sourced from French artisanal fishing
- Landing port : France
- Weight recommended for 1 person : 200g
- Storage : eat by Sunday or 3 months in the freezer
- Vacuum-pack : no
RelatedProducts
Fresh Hake Fillet
$399 by kgThis is responsibly sourced from French artisanal fishing
- Landing port : France Brittany
- Weight recommended for 1 person : 200g
- Storage : 2 days after the delivery date or 3 months in the freezer
- Vacuum-pack : no
Price is for 1kg
Fresh Blue Ling Fillet
$359 by kgThis is responsibly sourced from French artisanal fishing
- Landing port : Brittany or Vendée
- Weight recommended for 1 person : 200g
- Storage : 5 days after the packing date or 3 months in the freezer
- Vacuum-pack : no
price is per kilo
Live Cockles
$225The is responsibly sourced. Before cooking, don’t forget to deep them into water for at least 30 min so they can release the sand inside their shell.
- Landing port : Brittany, Vendée, Normandy
- Weight recommended for 1 person : 100 to 200g as a startern 300-400g as a main dish
- Storage : fragile product, to eat straight away the day of reception
- Vacuum-pack : variable
Fresh Whiting Fillet
$389 by kgThis is responsibly sourced from French artisanal fishing
- Landing port : Vendée or Brittany
- Weight recommended for 1 person : 200g
- Storage : 5 days after the packing date or 3 months in the freezer
- Vacuum-pack : yes
Price is for 1kg (5 portions of 200g) skin off
Fresh Dover Sole
$529Dover Sole is a long, slipper-shaped flatfish with a small head, light-brown mottled skin and a creamy underside. The skin is similar to a cat’s tongue, as it’s coarse to the touch when brushed from tail to head. The meat is firm but delicate and flavourful with a meaty texture. It’s traditionally skinned on the darker side only, leaving the white skin of the underside in place. The skin separates easily from the flesh and the flesh falls easily from the bone.This is responsibly sourced from French artisanal fishing
- Landing port : France
- Weight recommended for 1 person : 200g
- Storage : to eat during the week end or 3 months in the freezer
- Vacuum-pack : variable
- Preparation: gutted or whole