Atlantic pomfret
A marine fish with firm flesh, also called japuta in Spain.
What it offers and why to use it
Confirm the species at the fish counter, ask for fillets and check central bones. Serve cooked, adjusting to thickness to avoid drying the flesh.
A pronounced flavour and firm texture.
From shopping to cooking
Choose
Buy with identified species and origin, a maintained cold chain and firm flesh without unusual odours.
Store
Keep refrigerated at 0–4°C and follow the pack date. Buy what you will cook soon or freeze; keep separate from ready-to-eat food.
Prepare
Cooked preparations adjusted to size: sauces, casseroles or griddling, depending on the cut.
How to make the most of it
Good pairings
Garlic sauce, peas, tomatoes and lemon.
How to substitute it
Use another food of the same type only after adjusting texture, yield and cooking; retain the allergen warning.
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