Tide | Flatfish | Sole, turbot, flounder, brill...

Native to Brittany, this brill is a premium flatfish, prized for its white, firm and delicately flavoured flesh. Weighing between 1 and 2 kg, each piece is carefully selected by our fishmongers in Rungis, guaranteeing freshness and impeccable quality. Its tender texture and subtle flavour make it a must-have for demanding catering professionals and caterers looking for a fish with character that is easy to work with in a variety of dishes. This product is one of the essentials of our seafood counter, acclaimed for its excellent taste. Culinary uses: Breton brill is perfect for baking, steaming or pan-frying. For chefs and caterers, it is available as fillets or whole for plated dishes, en papillote with aromatic herbs, or in portions for refined buffets. Its firm flesh also makes it ideal for tartare or carpaccio, highlighting its finesse and delicate flavour.

Carp (Cyprinus carpio) is a freshwater fish with firm, flavourful flesh. Delas, your wholesaler in Rungis, has selected this whole fish weighing approximately 2.5 kg for you. Like all products from our seafood department, it is guaranteed to be fresh: the fish is prepared on site on the day of delivery. Professional culinary uses: Carp meat lends itself to many different preparations. It is highly prized in traditional dishes, fried, roasted or in sauce. It is also ideal for making terrines or stuffings. Storage and preparation advice: As this product is fresh, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed by preparation on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.

We offer fresh farmed turbot, available to order during the day and sold by the kilo. These fish weigh between 700g and 1.5kg each. Turbot is a noble flatfish, highly prized for its white, delicate and firm flesh, considered one of the best in fishmongers. Farming guarantees constant availability and consistent quality. Its flat shape and medium to large size allow for different cutting and cooking options. Professional culinary uses: Turbot is a delicacy that greatly enhances the menu of a gourmet restaurant or high-end brasserie: ► Whole or cut into pieces: These pieces weighing ±1.1 kg are ideal for cooking whole in the oven (often with coarse salt) for a spectacular effect, or cut into thick steaks for precise steaming or oven cooking. ► Fine preparations: The firm flesh is perfect for rich sauces (hollandaise, beurre blanc) or noble accompaniments (truffles, asparagus). ► Gastronomy: Turbot is traditionally a flagship product, synonymous with elegance and finesse. Storage and preparation tips: ► Storage: This fresh product is delivered to you on crushed ice by the Atelier Marée from our Rungis store. Freshness is essential for this type of fish and it must be prepared quickly after receipt. ► Preparation: Turbot is prepared with its skin on to preserve its flavour and texture.

This tropical sole fillet (Cynoglossus senegalensis) is a fish of choice, highly prized by professionals for its fine, delicate flesh. This fillet weighs approximately 200g and is perfect for individual portions. The fishmongers at Le Delas, your seafood wholesaler in Rungis, prepare it to order every night for the next day's deliveries, guaranteeing optimal freshness. Professional culinary uses: The flesh of tropical sole holds up perfectly when cooked, making it very versatile. It is ideal for pan-frying, roasting in the oven or steaming. Its delicate flavour goes wonderfully with a light sauce, seasonal vegetables or celery purée. Storage and preparation tips: As this is a fresh product, it must be kept in the refrigerator and consumed quickly. It is recommended that you use it quickly to enjoy its quality to the fullest. The product can be frozen upon receipt.

Sole (Solea solea) is a noble flatfish, highly prized for its exceptionally fine and delicate flesh. This product, sourced in France, is available in pieces weighing over 800g, ideal for catering professionals looking for generous portions. Its subtle flavour and firm texture after cooking make it an exceptional product. Its flesh comes away easily from the bone after cooking, making it easy to serve. This sole has been carefully selected by Le Delas, your wholesaler in Rungis, for its freshness and impeccable quality. Culinary uses: Sole lends itself to refined preparations that highlight its delicate flesh, whether in classic dishes or more modern creations. ► Sole meunière: A timeless classic that highlights the delicacy of the fish. Simply floured, pan-fried in brown butter and served with parsley and a slice of lemon. ► Poached sole: Poached in court-bouillon with vegetables and white wine, sole remains very tender and is often served with an herb sauce or a light emulsion. ► Sole fillets: Filleted, they can be rolled into paupiettes, stuffed, or steamed and served with a creamy sauce. Storage and preparation tips: This product must be kept refrigerated. It is delivered to you on a bed of ice by our fishmonger's in Rungis. This sole is a fresh product that should be consumed very quickly to preserve its flavour and texture.

Halibut fillet (Hippoglossus hippoglossus) is a fish of choice for professionals. Its firm white flesh and delicate flavour make it a staple on restaurant menus. This fillet, weighing approximately 500 g, is prepared in the Le Delas Tide workshop in Rungis on the day of your delivery for optimal freshness. Professional culinary uses: Halibut fillet lends itself to many different preparations. Its flesh, which holds up perfectly when cooked, is excellent pan-fried, roasted or steamed. It can also be poached in court-bouillon and goes wonderfully with light sauces, melted butter, citrus fruits or fresh herbs. Storage and preparation advice: As this is a fresh product, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed as it is prepared on the day of delivery, so it is recommended that you use it as soon as you receive it to enjoy its quality to the full. The product can be frozen upon receipt.

Selected by our experienced seafood buyers, 600-800g sole from France is particularly popular in restaurants for its generous size, ideal for hearty portions or sharing dishes. Its fine, delicate flesh and versatility in the kitchen make it a quality choice. It can be pan-fried, grilled, baked, en papillote, fried or served raw, offering a wide variety of preparations. Its elegant presentation and year-round availability allow chefs to create tasty, aesthetically pleasing dishes that showcase French culinary expertise.

This large-sized turbot (over 3 kg) is a flatfish considered one of the most noble and delicate, renowned for its white, firm, and delicate flesh. The label “small boat fishing” highlights the quality and freshness of the fish, often caught using traditional methods and sold locally. This fishing method guarantees flawless presentation. Le Delas offers turbot sold by the kilo in different sizes, allowing you to order according to your specific needs. Professional culinary uses: Turbot is a luxury fish, ideal for gourmet menus and special occasion dishes, requiring careful handling: ► Centerpiece: The large size (over 3 kg) is perfect for cooking whole (or in thick steaks) in the oven or braised, allowing you to serve a spectacular dish to share or make generous steaks. ► Gastronomy: Its flesh goes wonderfully with butter-based sauces (hollandaise sauce, beurre blanc) or springtime accompaniments. ► Piece Control: The +3 kg size guarantees excellent presentation and a high yield for prime cuts. Storage and preparation tips: ► Storage: Fresh product to be stored on ice at a temperature close to 0°C. Can be frozen upon receipt. ► Preparation: The chef can fillet or cut the turbot into steaks. The central bone can be used to make an excellent stock.

This large turbot (2 to 3 kg) is a flatfish considered one of the finest and most delicate, renowned for its firm, delicate white flesh. The label "small boat fishing" highlights the quality and freshness of the fish, which is often caught using traditional methods and sold locally. Delas offers turbot sold by the kilo in different sizes, allowing you to order according to your specific needs. Professional culinary uses: Turbot is a luxury fish, ideal for gourmet menus and special occasion dishes, requiring careful handling: ► Prime cut: This beautiful size (2 to 3 kg) is perfect for cooking whole (or in thick steaks) in the oven or braised, allowing you to serve a beautiful piece to share or make steaks. ► Gastronomy: Its flesh goes wonderfully with butter-based sauces (hollandaise sauce, beurre blanc) or spring accompaniments. ► Piece control: This size guarantees excellent presentation and a high yield for prime cuts. Storage and preparation tips: ► Storage: Fresh product to be stored on ice at a temperature close to 0°C. Can be frozen upon receipt. ► Preparation: The chef can fillet or cut the turbot into steaks. The central bone can be used to make an excellent stock.

The lemon sole (Microstomus kitt) is a flatfish, highly prized by professionals for its fine, delicate flesh. Like all products from the Tide Le Delas Rungis workshop, it is guaranteed to be perfectly fresh: the fish is prepared on site on the day your order is dispatched. Professional culinary uses: The flesh of the lemon sole lends itself to many preparations. It is excellent pan-fried, baked or cooked in foil. Its delicate flesh is also perfect for steaming. It goes very well with light sauces, seasonal vegetables and fresh herbs. Storage and preparation advice: Store in the refrigerator and consume quickly. As freshness is guaranteed by preparation on the day of delivery, it is best to use it as soon as possible after receipt to enjoy its quality to the full. As this is a fresh product, it can be frozen upon receipt.

The finest coastal catch for an exceptional dining experience. This wild turbot, selected by Atelier Marée de Le Delas, comes from what is known as ‘small-boat' fishing, guaranteeing absolute freshness and the utmost respect for the product. Unlike fish caught by large-scale fishing fleets, these specimens are caught during short trips at sea, ensuring unrivalled flesh quality. Weighing between 1 and 2 kg, this noble fish boasts a glossy sheen and perfect muscle tone, characteristics typical of wild fish living in their natural environment. Its firm, pearly-white flesh releases subtle sea-salt flavours and a delicately creamy texture when cooked. Professional uses, preparation and storage: ► Gastronomic applications: A prestige product, small-boat wild turbot is the ideal centrepiece for haute cuisine. Its exceptional firmness allows for whole cooking methods, such as roasting in the oven on a bed of coarse salt or braising with seaweed to highlight its marine origins. The fillets can be poached to perfection or seared on one side to offer a contrast in textures. Its delicate flavour pairs well with fine ingredients such as truffles, morels or simply a freshly whipped beurre blanc. ► Preparation: Whole wild fish. It is advisable to fillet carefully to highlight the purity of the product. The central bone, which is particularly rich, is an excellent base for making fish stocks or reductions with great aromatic intensity. ► Storage: Ultra-fresh product that must be kept on ice in a refrigerated environment at a temperature between 0°C and +2°C. To do justice to the ‘small boat' quality, rapid preparation is recommended so that you can offer your guests the very essence of the product.

Sole in the 200-300g size range is very popular in the restaurant trade for its size, which makes it ideal for light individual portions or starters. Its fine, delicate flesh and versatility in the kitchen make it a popular choice. It can be pan-fried, grilled, baked, en papillote, fried or served raw, offering a wide variety of preparations. Its elegant presentation and year-round availability mean that chefs can create tasty, aesthetically pleasing dishes to suit their customers' preferences.

The 2-4 kg brill is a high-quality flatfish, renowned for its white, firm and delicately flavoured flesh. Weighing approximately 3 kg each, every fish is selected by our fishmongers in Rungis to guarantee freshness, consistency and excellent taste. Its refined texture and subtle taste make it an ideal product for restaurateurs, chefs and caterers who want to enhance their dishes or buffets. This brill is one of the essential products on our seafood counter, appreciated for its consistency and culinary potential. Culinary uses: The 2-4 kg brill is suitable for a variety of cooking methods: oven-baked, steamed, pan-fried or en papillote. Professionals can prepare it whole for plated dishes, fillet it for tartares or carpaccios, or incorporate it into buffets and catering presentations. Its firm flesh is perfect for gratins or simmered recipes, revealing all its finesse and delicacy.

Selected by our experienced seafood buyers, 500-600g sole is highly prized in restaurants for its ideal size in individual portions, its fine, delicate flesh and its versatility in the kitchen. It can be pan-fried, grilled, baked, en papillote, fried or even served raw, offering a wide variety of preparations. Its elegant presentation and year-round availability make it an ideal choice for chefs, allowing them to adapt to customer preferences and create dishes that are both tasty and aesthetically pleasing.

An exceptional fish with a fine, delicate flesh, perfect for haute cuisine. The turbot, selected by Atelier Marée de Le Delas, is considered one of the most prestigious fish in seafood cuisine. Sourced from rigorously selected farms, it offers the consistent quality and size essential for precise cooking in restaurants. Its immaculately white flesh is both firm and melt-in-the-mouth, with a subtle and refined flavour that appeals to the most discerning palates. This size, ranging from 700 g to 1.5 kg, is ideal for portioning or for serving a whole fish to two guests. Professional uses, preparation and storage: ► Gastronomic applications: Turbot lends itself to the finest culinary techniques. In traditional cooking, it is sublime when poached ‘à la turbotière' with a hollandaise or mousseline sauce. For a more modern approach, cooking on the bone at a low temperature or roasting in the oven with brown butter will bring out its delicate flavours. Its excellent texture when cooked also makes it an ideal choice for salt-crusted preparations or fillets seared on the griddle. ► Preparation: Whole fish ready to be prepared according to your requirements. To preserve the tenderness of its flesh, take care not to overcook the fish at excessively high temperatures. Its skin, rich in gelatin, can be used to add richness to your homemade fish stocks. ► Storage: Fresh seafood that must be kept on ice in a refrigerated environment at a temperature between 0°C and +2°C. For optimal quality, it is recommended that you prepare it quickly after receipt.

A centrepiece for gourmet dining. The turbot, selected by Atelier Marée at Le Delas, is one of the finest fish in seafood cuisine. This size, weighing between 1 and 2 kg and sourced from rigorously selected farms, guarantees the consistent quality and texture essential to meet chefs' exacting standards. Its white, firm and delicately flaky flesh offers a refined flavour that lends itself to the most sophisticated preparations. This size is particularly well-suited for preparing generous fillets or for presenting the whole fish to share. Professional uses, preparation and storage: ► Culinary applications: Turbot withstands a wide variety of cooking methods thanks to its impeccable texture. It excels when poached in an aromatic court-bouillon, roasted on the bone to preserve its tenderness, or cooked in a salt crust. Served with a hollandaise sauce, a lemony beurre blanc or a fine herb emulsion, it makes for a first-class main course. ► Preparation: A whole fish offering great versatility. For optimal cooking, it is recommended to use gentle temperatures to preserve the delicacy of its flesh. Its skin, rich in natural gelatine, allows for the creation of exceptionally creamy seafood jus. ► Storage: A fresh product that must be stored on a bed of ice in a refrigerated environment, between 0°C and +2°C. To ensure optimal freshness for your customers, it is advisable to prepare it as soon as possible after receipt.

Sole (Solea solea) is a flatfish known for its delicate white flesh and subtle flavour. Available in 300-400g sizes, this product is ideal for professionals who want to serve high-quality individual portions. Caught in France, this product is exceptionally fresh and its flesh holds up perfectly when cooked. Sole is a delicacy that adds a touch of elegance to any menu. This fish has been carefully selected by Le Delas, your wholesaler in Rungis, for its superior quality. Culinary uses: Sole is a versatile fish that lends itself to many preparations, from the most classic to the most modern. ► À la meunière: The most traditional preparation. Simply floured and pan-fried in butter, it is served with lemon juice and parsley for a classic and refined dish. ► Baked or en papillote: These cooking methods preserve the tenderness of the flesh. Sole goes perfectly with vegetables, fresh herbs and a drizzle of olive oil. ► Fillets: Sole can be filleted for more delicate preparations, such as stuffed sole rolls or dishes with sauce. Storage and preparation tips: This product must be kept cool and is delivered on a bed of ice by the Le Delas Rungis Tide Workshop. It is recommended that you consume it quickly to preserve its flavour.

Turbot fillet (Scophthalmus maximus) is a premium flatfish, known as the "king of fish" for its firm white flesh and refined taste. This large fillet is ideal for beautiful presentations. It is prepared by our team at the Marée Le Delas workshop in Rungis the night before your order is shipped, guaranteeing optimal freshness. Professional culinary uses: Turbot flesh lends itself to delicate cooking methods that highlight its finesse. It is ideal for pan-frying, oven-roasting or poaching. Its exceptional flavour pairs beautifully with a simple beurre blanc sauce, citrus fruits or a dry white wine. Storage and preparation advice: As this product is fresh, it must be kept in the refrigerator and consumed quickly. Freshness is guaranteed by preparation the night before dispatch, so it is recommended that you use it quickly to enjoy its quality to the full. The product can be frozen upon receipt.

Certified excellence for top restaurants. The Label Rouge turbot, selected by Atelier Marée de Le Delas, represents the highest standard of quality for this prestigious flatfish. This certification guarantees strict farming conditions that respect animal welfare and the environment, resulting in flesh of superior fineness and flavour. Weighing a generous 2 to 3 kg, this turbot offers thick, pure white fillets, whose firm yet creamy texture is particularly sought after by gourmet chefs. Its exemplary consistency makes it a product of choice for dishes requiring absolute precision. Professional uses, preparation and storage: ► Gastronomic applications: This majestic size allows for superb whole fish dishes for tables of 4 to 6 guests, whether oven-baked or braised. When filleted, it yields generous portions suitable for technical cooking methods: poached at low temperature to preserve its pearly sheen, or roasted on the bone with lightly salted butter. Its delicate flavour pairs well with fine accompaniments such as white asparagus, morels or a champagne emulsion. ► Preparation: An exceptional product requiring 48 hours' advance notice. To do justice to the Label Rouge, opt for cooking methods that do not damage the flesh. The central bone, which is very gelatinous, is ideal for making fish stocks of great clarity and natural creaminess. ► Storage: A fresh product that must be stored on a bed of ice in a refrigerated room, between 0°C and +2°C. Given its rarity and quality, it is advisable to prepare it as soon as it is received in the kitchen.

Halibut (Hippoglossus hippoglossus) is a flatfish of choice, highly prized by professionals for its white, firm and delicate flesh. This fish is prepared by our team at the Marée Le Delas workshop in Rungis on the day your order is shipped, guaranteeing optimal freshness. Professional culinary uses: The firm flesh of halibut holds up perfectly when cooked, making it very versatile. It is ideal for roasting, pan-frying or steaming. Its subtle flavour goes wonderfully with a light sauce, citrus butter or fresh herbs. Storage and preparation tips: As this is a fresh product, it must be kept in the refrigerator. It is recommended that you use it quickly to enjoy its quality to the fullest. The product can be frozen upon receipt.

Wild-caught luxury for an exceptional single portion. The wild-caught turbot, selected by Atelier Marée de Le Delas, is one of the most iconic fish in French gastronomy. Caught in the wild, this flatfish is renowned for its incomparably delicate flesh, which is white, firm and slightly gelatinous. The 700g/1kg size is particularly strategic for restaurateurs: it allows a whole turbot to be served on a plate for one person (or for two depending on the accompaniment), thus offering a prestigious presentation and an authentic customer experience. Professional uses, preparation and storage: ► Culinary applications: This ‘portion' size is ideal for cooking whole, which preserves the flesh's tenderness and enhances the delicate flavours near the bone. It lends itself beautifully to baking in the oven with a drizzle of olive oil and a few herbs, or gently braising in a casserole dish. For gourmet restaurants, it can be filleted and poached in a beurre blanc or a sea-salt emulsion. Its excellent texture when cooked also makes it a prime candidate for finishing under a salamander to brown the skin. ► Preparation: Although its skin is edible, it is often removed before or after cooking, depending on the desired presentation. The bones and head of this wild turbot are extremely rich in gelatin, providing an excellent base for making luxurious fish stocks or glossy gelatinised seafood jus. ► Storage: An ultra-fresh seafood product that must be kept on ice in a refrigerated environment at between 0°C and +2°C. To do justice to the wild quality of this specimen, rapid turnover is recommended to ensure the full subtlety of its marine flavours is enjoyed.

The centrepiece of our wild-caught seafood range for your most exceptional dining occasions Wild-caught turbot, selected by Le Delas' Atelier Marée, is regarded as one of the finest fish from our coasts. This medium-sized fish, weighing between 1 and 2 kg, is particularly prized by chefs for its versatility and the generous size of its fillets. Its white flesh, with exemplary firmness and incomparable delicacy, offers a subtle briny flavour and a natural creaminess thanks to its high collagen content. Sourced through rigorous standards guaranteeing absolute freshness, this wild-caught fish is the hallmark of a high-end culinary signature. Professional uses, preparation and storage: ► Gastronomic applications: This cut is ideal for ‘à la nacre' cooking, which preserves all the elegance of its texture. The thick fillets of this size allow for technical cooking methods: roasted on the bone to concentrate the juices, poached in flavoured milk, or cooked on one side to achieve a crispy skin contrasting with the tenderness of the flesh. It is the perfect cut for serving at the table or for carving large medallions for gourmet cuisine. ► Preparation: To bring out the best in this product, choose accompaniments that respect its delicacy, such as a lemon-infused beurre blanc, a shellfish emulsion or a few zests of Buddha's hand. The bones and head of this wild turbot are excellent for making stocks of great clarity and remarkable aromatic intensity. ► Storage: Fresh seafood must be kept on ice in a refrigerated environment at between 0°C and +2°C.

Whole Turbot 2−3kg - The Noble Fish from our Seafood Workshop This whole turbot is a magnificent flatfish, considered one of the most noble and sought-after fish. It is distinguished by its white, fine and very firm flesh and its subtle taste. Delas offers this turbot in its seafood workshop to guarantee gourmet restaurant and catering professionals access to exceptional raw materials for their prestigious dishes, with optimal traceability and freshness. Characteristics and culinary uses: ► Ideal size for large pieces to roast or share. ► Flesh: Highly prized, it remains white and firm after cooking. ► Roasting whole: Slow cooking in the oven or on a griddle preserves all the juices. The whole turbot can be stuffed and served for 4 to 6 guests. ► Preparation in steaks or pavés: Cutting into thick steaks or pavés is perfect for steaming, grilling or poaching, highlighting the thickness and firmness of its flesh. ► Gastronomy: Turbot is traditionally served with rich sauces (hollandaise sauce, beurre blanc) or a simple knob of lemon butter. Storage: Fresh product, must be stored under the same conditions as other seafood (chilled and on ice) and prepared quickly.

The sole from France (Solea solea) is a flatfish highly prized for its fine, white and delicate flesh. Its size of 400 to 500g is ideal for preparing individual portions. Its French origin guarantees optimal freshness and quality. This fish is prepared by our fishmongers at the Le Delas seafood workshop in Rungis the night before the order is shipped, ensuring optimal freshness. Professional culinary uses: Sole is a timeless classic in gastronomy. It is emblematic in the meunière preparation, where it is simply pan-fried in brown butter with parsley. It is also perfect for other cooking methods, such as steaming or baking in foil, which bring out its delicate flesh. Storage and preparation advice: This product is fresh and must be kept in the refrigerator. It is recommended that you consume it quickly to preserve its taste. The product can be frozen upon receipt.

Wild-caught turbot in portion-sized cuts for elegance on the plate. The wild-caught turbot, selected by Atelier Marée de Le Delas, is the gold standard for chefs seeking the very best in seafood. This smaller size, known as a ‘portion' (500–700g), is particularly sought after for its suitability for serving whole to a single diner. Its white flesh, of remarkable firmness and delicacy, offers subtle briny flavours and a uniquely creamy texture. Sourced from wild-caught stocks, this fish guarantees superior organoleptic quality, making every serving a moment of haute cuisine. Professional uses, preparation and storage: ► Culinary applications: This size is ideal for cooking whole, allowing the juices to be retained and presenting a majestic fish. It lends itself perfectly to baking "meunière-style" or simply grilling on a plancha to sear its thin skin. Chefs also appreciate it delicately poached or steamed to bring out its pearly sheen. Its small size offers perfect consistency for tasting menus or the menus of luxury brasseries. ► Preparation: Although its skin is thin, it can be removed after cooking for a cleaner presentation. The bones of this wild turbot, rich in collagen, provide an excellent base for making reduced sauces or light, highly aromatic emulsions. ► Storage: Fresh seafood that must be kept on ice in a refrigerated environment at between 0°C and +2°C. To ensure the best possible experience for your customers, we recommend preparing it quickly after receipt to preserve the freshness of the flesh.

This farmed turbot, selected by Atelier Marée de Le Delas, offers consistently high quality and size, making it ideal for the most discerning professionals. Weighing between 3 and 4 kg, this specimen is a prime choice for haute cuisine, yielding thick fillets of a brilliant white colour and a particularly creamy texture. Thanks to a controlled diet and rigorous farming methods, this fish guarantees optimal yield and impeccable cooking performance, ideal for establishments requiring perfect consistency. Professional uses, preparation and storage: ► Culinary applications: This generous size is ideal for chefs wishing to work with large steaks or meaty medallions. Its flesh, rich in collagen, lends itself beautifully to technical cooking methods such as braising, poaching at low temperature in clarified butter, or roasting on the bone. It is also perfect for spectacular presentations as a whole fish for tables of 6 to 8 guests, or for carving at the table. ► Preparation: To bring out its delicate flavour, pair it with fine ingredients: a champagne emulsion, a citrus-infused beurre blanc, or a garnish of fresh truffles. The bones of these large specimens are a valuable resource for making gelatinous stocks of exceptional quality, essential for thickening your signature sauces. ► Storage: A fresh product that must be kept on ice in a refrigerated environment at between 0°C and +2°C. Its firm texture makes it easy to handle when filleting.

A fish with delicate white flesh, perfect for refined seafood cuisine. This tropical turbot fillet, selected by Atelier Marée at Le Delas, offers an appealing alternative for professionals seeking fine, firm flesh of a brilliant white colour. Less well-known than its European cousin but equally prized for its texture when cooked, this fish has uniform, low-fat fillets, making it versatile for use in restaurants. Its portioned size of approximately 200g is ideal for precise cost control and elegant plating. Professional uses, preparation and storage: ► Culinary applications: Its delicate flesh lends itself beautifully to steaming, gentle poaching or single-sided grilling on a hotplate to preserve its creaminess. It pairs perfectly with light emulsions, lemon-infused butters or seasonal vegetable accompaniments. Its texture also makes it suitable for cooking en papillote or incorporating into dishes featuring premium fish. ► Preparation: Ready-to-use product. To bring out its delicacy, opt for short cooking times. The uniformity of the fillet ensures a neat presentation and even cooking, guaranteeing a consistent taste experience for your guests. Storage: Fresh product that must be stored on ice or in a refrigerated environment between 0°C and +2°C. Maintaining the cold chain is essential to preserve the delicate texture and organoleptic qualities of the product until it is sent to the kitchen.