Turbot

Common Name:

True turbot, European turbot

Product Information:

Turbot has gleaming flesh that retains its bright-white appearance when cooked. The firm meat has a large flake and an excellent mild flavor.Like all flatfish, a turbot yields four fillets, with meatier back fillets than belly portions. Fillets from a 3- to 4-pound turbot are quite meaty; those from smaller fish can be rather thin. A rim of fatty tissue on the fin side of each fillet contains a row of “kernels” of snow-white meat.

Cooking Tips:

Treat turbot with the respect it deserves, using preparations that highlight the delicate flavor and bright-white flesh. Turbot is good baked whole; the bones add flavor. Fillets can be overcooked in dry heat; steaming, poaching and pan-frying are preferable to grilling.

Cooking Methods: