European Turbot – Whole or Fillet
Starting at $70.00 ($17.50 / lb)
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:
- 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: Fluke, Halibut, John 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.