Turbot

Turbot is a flatfish that is highly prized for its delicate flavor and firm, white flesh. It has a flat, diamond-shaped body with both eyes on the top side. Its skin is covered with small scales that are usually dark brown or black, and its underside is white. The flesh is firm and dense, with large flakes. 

This fish has a mild, sweet flavor and a delicate, buttery texture. Its firm flesh holds up well to various cooking methods, making it a versatile ingredient for chefs. Turbot is an interesting fish for chefs because of its delicate flavor and firm texture, which make it a versatile ingredient for a wide range of culinary styles and preparations.

Uses: 

Turbot is a popular fish in many cuisines and can be prepared in a variety of ways. Some popular methods include:

Grilling: Turbot can be grilled whole or in fillets, with the skin left on to help hold the flesh together.

Baking: Whole turbot can be baked in the oven with herbs, lemon, and butter for a simple, flavorful dish.

Pan-frying: Turbot can be pan-fried in butter or oil, with or without breading or a crust, for a crispy exterior and tender interior.

Poaching: Turbot can be poached in a flavorful broth or court bouillon for a moist, delicate texture.

Packing:

Available in different calibers and weight. 

Bring the flavours of the sea to your table with our wide range of seafood, from quality-certified fresh salmon to our shelled, flash-frozen raw lobster. Taste the difference in prawns of various origins, discover our king crab, or take endless culinary inspiration from our live shellfish products to our black diamond caviar.

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