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White pomfret is a type of fish found in the waters of the Atlantic, Indian and Pacific Oceans. It's highly valued in Asia, particularly in China, for its delicate flavor and texture.

White pomfret has a delicate, slightly sweet flavour and a soft, flaky texture.

White pomfret is a delicate fish, so it's important to not overcook it.

Yes, white pomfret can be used in a curry, but since it is a delicate fish, it should be added towards the end of cooking.

If the white pomfret has been properly prepared and is very fresh, it may be suitable for consumption raw, such as in sashimi.

Rinse the white pomfret under cold water. Make a cut from the anus to the head, then remove the guts. Rinse again to clean.

Yes, the white pomfret does contain fine bones in addition to its main central bone.

Yes, due to its high demand and the careful farming required, white pomfret can be more expensive than other types of fish.

Yes, white pomfret is a good source of protein, vitamins and minerals, and it is low in saturated fat.

Steaming and grilling are among the best ways to cook white pomfret in order to preserve its delicate flavor.

You can buy it at Weee! Asian Market, www.sayweee.com.

Yes, you can freeze white pomfret. It’s best to freeze it as soon as possible to retain freshness.

Fresh white pomfret should have a bright appearance, clear eyes, and it should smell mildly of the sea, not fishy.

White pomfret is a saltwater fish.

Fresh, uncooked white pomfret should be used within 1-2 days when stored in the refrigerator.

White pomfret can range from 1 to 3 kg and from 15 to 25 cm in length.