European Turbot – Whole or Fillet

Starting at $70.00 ($17.50 / lb)

Product Description

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.

A versatile fish that can be prepared in a host of different ways, including:

  • Poached
  • Steamed
  • Pan-fried
  • Saucing is traditional in European cuisine

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).

  • 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: FlukeHalibutJohn Dory, Dover Sole

For best practices on the storage and care of fresh seafood click here.

For step by step advice on how to fillet a Turbot check click here.

Available as one whole fish. 4 lbs average, scaled and gutted.


Two skin-on fillets. 2 Lbs average.