The European Turbot is one of our favorite fishes. However, as with most flatfish (fluke, soles, halibut among a few), it is difficult to fillet properly if you are new to the process. This step-by-step pictorial will help you cut like a seasoned chef and make the most out of your seafood purchase.
Before you get started, choose a sharp fillet knife with at least a six inch blade. Place your fish on a cutting board and ALWAYS move the knife away from you.
You can order our Turbotfrom the website today and try this for yourself!
If you do try Turbot we would love to hear what you think about it.