Flatfish Head

Overview

Jumbo-sized flatfish (turbot) head, each weighing approximately 500-700g. The cheek and collar area offers the most succulent, richly textured meat - known as "cheek meat," packed with collagen that melts luxuriously in the mouth. Rich in DHA and EPA omega-3 fatty acids supporting brain health. Perfect for chopped-chili steaming, braising, clay-pot baking, and more. One generous head serves 3-4 people as a stunning centerpiece dish.

Features

• Jumbo size: 500-700g each, serves 3-4 people generously
• Collagen-rich cheek meat melts on the tongue - texture comparable to abalone
• High in DHA/EPA omega-3 fatty acids - brain-nourishing superfood
• Classic preparations: chopped-chili head, braised, clay-pot baked, red-braised
• Deep-sea caught and flash-frozen to preserve peak freshness and nutrition
• Pre-cleaned with gills removed - just rinse and cook

Cooking & Application

Chopped Chili: split the head open, cover with chopped chili, steam 8 min, finish with sizzling oil. Braised: sear both sides golden, braise with yellow bean paste and wine 20 min. Clay-Pot Bake: arrange the head in a pot with ginger-garlic-shallot-rice wine, bake 15 min. Red-Braised: cut into chunks, braise in a dark soy-sugar glaze until the sauce thickens.

Storage

Store frozen at -18°C for up to 9 months. Cook completely after thawing. Thaw gradually in the refrigerator (0-4°C) for 8-12 hours, then rinse gently before cooking.