Fresh Whole Silver Pomfret Fish

Whole silver pomfret, deep-bodied and flat, with a small mouth, a deeply forked tail, and skin that runs from bright silver to a faint blue-grey along the back. Photographed whole and still on ice.

Pomfret is prized for flesh that is fine, sweet and almost free of small bones — which makes it one of the few fish you can serve a whole table from without fuss. Steam it whole with ginger and spring onion, or pan-fry it until the skin blisters.

• Whole fish, head and tail on
• Bright silver skin, blue-grey along the back
• Fine, sweet flesh with very few bones
• Steam whole with ginger, or pan-fry

Keep frozen at -18°C or below. Cook thoroughly before eating.