This large, scaleless flatfish ranges from 3 to 10 lbs, although it can weigh up to 30 lbs. “True” turbot are harvested in European waters from the Mediterranean to the North Sea to the North Atlantic, although related fish inhabit marine waters worldwide.

Its firm white flesh makes excellent fillets and steaks and is prized for its delicate flavor. It’s also low in fat.

Sources Europe, U.S.

Availability Turbot is available year-round.

Cooking Tips

• Turbot is best prepared simply in order to accent its subtle flavor rather than mask it.
• Excellent poached in dry white wine, or cooked with fresh herbs en papillote.
• Also delicious steamed, baked or broiled.