Flatfish

Flatfish are fish with a flattened, asymmetrical body that generally rest and swim on one side, with both eyes located on the upper-facing side after development. Important culinary flatfish include sole, halibut, turbot, flounder, plaice and brill. Their flesh ranges from delicate and fine-textured to firm, depending on the species.

Common flatfish

• Sole: delicate white flesh, commonly sautéed or pan-fried.
• Turbot: firm, gelatin-rich flesh, often roasted or poached on the bone.
• Halibut: larger flatfish with firm, lean flesh, commonly portioned into thick steaks or fillets.
• Flounder and plaice: generally thinner fillets, suited to quick cooking.
• Brill: a firm-textured European flatfish related to turbot.

Butchery and filleting

Flatfish are commonly filleted into four portions: two from the upper side and two from the underside. The backbone lies along the centre of the fish, and the knife follows the skeleton outward to release each fillet. Depending on species and size, the fish may also be cooked whole or cut into crosswise portions.

Cooking methods

Delicate flatfish fillets are often sautéed, pan-fried, poached or baked. Larger species such as turbot and halibut may be roasted whole, grilled or portioned. Match the cooking method to the thickness and structure of the fish to avoid drying or breaking the flesh.

Example: prepare Dover sole meunière by lightly flouring and sautéing the fish in butter, while a whole turbot can be roasted and served with a light butter sauce.

Chef’s tip: confirm the exact species before ordering. Market names can overlap, and species differences affect portion yield, price and cooking characteristics.

Key distinction: Flatfish have both eyes on one side of the body and are often fabricated into four fillets; round fish generally have one eye on each side and yield two main fillets.