Starting at $60.00 ($15.00 / lb)
- Species: European Turbot (Scophthalmus maximus)
- Harvest Region: Spain
- Seasonality: Year-round
- Catch Method: Farm
- Yield (Fillet Percentage): 48%
- Flavor Profile: Mild, Delicate
- Texture Profile: Medium Firm
- Substitute: Fluke, Halibut, John Dory, Dover Sole
The European Turbot remains among the elite seafood selections, prized along with the Dover Sole as being one of the best-eating fish our oceans offer. Indigenous to the Mediterranean and European Atlantic waters, these fish are raised sustainably in waters drawn directly from the Atlantic.
Traceable from broodstock to table, our Turbot thrives on an all natural diet for superior flavor. Delicate and mild in taste, with firm, bright-white fillets. These fish are excellent when baked whole (they have no scales to contend with).
Their meaty fillets are superior when poached, steamed, or pan-fried. Saucing this fish is traditional in European cuisine.
Available as whole fish 4 Lbs approx each. Gutted.
Two Skin-on Fillets are Approximately 2 Lbs
If you are wondering what the best practices are for the storage of fresh & frozen seafood check out our blog article on the subject by clicking here.
For step by step advice on how to fillet a Turbot check out this link!