TURBOT FISH H&G VP 640-660g 去頭桂花魚

Frozen Turbot – Headless & Gutted, The King of Flatfish in a Generous 640-660g Pack

Indulge in the extraordinary prestige of our Turbot – Headless & Gutted, Vacuum Packed (640–660g / 去头桂花鱼) — a generous, ready-to-cook portion of premium Turbot, widely regarded as the most prized and prestigious flatfish in the world, celebrated across European and Chinese fine dining for its exceptionally firm, dense white flesh, subtly sweet flavour with a delicate nutty undertone, and magnificent meaty texture that holds up beautifully to a wide range of cooking methods. Known as Duo Bao Yu (多宝鱼) in Chinese — literally “Many Treasure Fish” — and also affectionately called Gui Hua Yu (桂花鱼) in some regional Chinese dialects, Turbot commands a premium price in Chinese seafood restaurants and European Michelin-starred establishments alike. The headless and gutted format delivers maximum convenience and cooking efficiency — all the extraordinary flavour of whole Turbot with minimal prep. The generous 640–660g portion is ideal for 2–3 servings, perfect for a premium family meal or an elegant dinner for two. Vacuum packed and flash-frozen at peak freshness to preserve its exceptional quality and exquisite natural flavour.

Why You'll Love It

• 🐟 Premium Turbot (Duo Bao Yu / 多宝鱼) — exceptionally firm, dense white flesh with a subtly sweet, delicate nutty flavour
• 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life
• ✂️ Headless & gutted (H&G) — convenient, ready-to-cook format with minimal prep required
• ⚖️ Generous 640–660g portion — perfect for 2–3 servings, ideal for a premium family meal or elegant dinner
• ❄️ Flash-frozen to lock in peak ocean-fresh quality and exquisite natural flavour
• 🌟 The King of Flatfish — the most prestigious flatfish in both European and Chinese fine dining, a symbol of luxury and celebration

How to Prepare

Steaming (recommended): Steam over boiling water for 18–22 minutes until just cooked through, then drizzle generously with hot sesame oil and premium soy sauce and top with fresh ginger and scallions — the quintessential Cantonese steamed turbot preparation (清蒸多宝鱼) that is the crown jewel of any Chinese seafood banquet, showcasing the fish’s extraordinary firm texture and natural sweetness at its absolute finest.
Roasting: Season with salt, white pepper, garlic, and herbs, drizzle with olive oil, and roast at 210°C for 25–30 minutes until golden and cooked through — a stunning, simple European-style preparation that highlights the fish’s magnificent dense, meaty texture.
Pan-frying: Cut into portions, season with salt and white pepper, and pan-fry in clarified butter over medium-high heat for 4–5 minutes per side until golden — finish with a squeeze of lemon and fresh herbs for a classic European fine dining preparation.
Braising: Braise in a rich oyster sauce, soy sauce, ginger, and Shaoxing wine sauce over low heat for 15–20 minutes for a deeply flavourful, comforting Chinese-style braised turbot preparation.

Serving Suggestions

Turbot is the undisputed king of the flatfish world — steam Cantonese-style with ginger, scallions, and a generous drizzle of hot sesame oil for a classic Chinese seafood banquet centrepiece that commands admiration at any table. Roast European-style with garlic, herbs, and olive oil and serve with seasonal vegetables and a glass of premier cru Chablis for a truly Michelin-worthy meal at home. Pan-fry in butter and serve with a classic beurre blanc and steamed asparagus for an elegant, refined dinner party dish. Braise Chinese-style in a rich oyster sauce for a deeply comforting, flavourful preparation that pairs beautifully with steamed rice. The generous 640–660g headless gutted format makes it effortless to prepare — all the extraordinary prestige and flavour of the King of Flatfish with maximum convenience.

Storage Instructions

Keep frozen at -18°C or below. Thaw slowly in the refrigerator for 12–24 hours before cooking. Once thawed, consume within 24 hours. Do not refreeze.