Pomfret has a delicate white flesh with subtle €š¬œnon-fishy€š¬� flavor. The flesh breaks up easily on the plate but not along distinct flake lines. It holds together well enough to poach fillets (skin off) but that isn€š¬‚¬ž¢t a usual way to prepare this fish. Fillets are too thin and tender for soup. This fish is often steamed or deep fried whole, but must be handled carefully to avoid breaking up.