Fresh Skin-On Flounder Fish Portions

Thick, squarely cut portions of flatfish with the skin left on — a mottled dark brown speckled across the top, pale and fine-grained underneath — and dense white flesh that holds its shape in a neat block. The flesh is glossy and close-grained, the kind that separates into large flakes once it is cooked.

The skin is the point: cook these skin-side down in a hot pan with a little oil and let it crisp and the flesh firm up before you turn them, or steam them with ginger and scallion, or bake them with a light glaze. Because the portions are thick and even, they cook through without drying. Serve them just short of done.

• Thick, square-cut portions
• Mottled dark skin left on
• Dense white flesh that flakes in large pieces
• Pan-fry skin-side down, steam or bake

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