New Zealand Turbot Fillet (Colistium nudipinnis) is from exceptionally clean water. The meat is cream to apricot coloured and whitens on cooking. It has a delicate texture and flavour and can be fried, steamed, poached or baked in the same manner as sole or flounder. We do not use larger fish for Babies because it tends to accumulate naturally occurring heavy metals, especially mercury in their fatty tissues as they are older and larger.
This fish is skinned and boned. All practicable precautions are taken to ensure the fish is free of bones. It is prudent however that fish be checked before being fed to infants or toddlers.