The European Turbot remains among the elite seafood selections of Master Chefs everywhere, 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, our Turbot are raised sustainably in waters drawn directly from the Atlantic. Traceable from broodstock to table, our Turbot thrive on an all natural diet for superior flavor – delicate and mild in taste, but with firm, bright-white fillets. These fish are excellent when baked whole (they have no scales to contend with), and their meaty fillets are superior when poached, steamed, or pan fried. Saucing the turbot is traditional in European cuisine.
Available as whole fish 4 Lbs approx each. Scaled and gutted.
Two Skin-on Fillets are Approximately 2 Lbs
For step by step advice on how to fillet a Turbot check out this link!