For both flavour and texture, not much beats turbot: this is a highly sought after fish and is usually on the pricier end of restaurant menus, for good reason.

Turbot has a buttery, soft flesh - white in colour - and has a subtle salty flavour that many consider far superior to its other flatfish cousins.

Fillets are often pan roasted: fried for a few minutes on the outside to give a good sear, and then placed into a hot oven for 4-6 minutes to finish off the middle without overcooking the outside.

Turbot is a premium fish, so serve with elements which are simple but sophisticated enough to elevate the turbot without overshadowing it.

Braised fennel is a great choice.

IMPORTANT: Please note that throughout May and June, Turbot are in their breeding season and therefore may contain roe. This will affect the above stated yields sometimes by an additional 10%. If you have any queries please don't hesitate to give us a ring or send an email.

Facts

• Source of niacin and vitamin B6
• All Cornish fishing ports land great quality turbot. In the height of the season, normally around late May to the end of July, Newlyn's quality surpasses all others - we think!
• Available Apr-Aug
• Serve pan roasted with butter and black pepper

Please note that due to market conditions, sometimes dictated by the weather, on rare occasions, we may have to send you frozen fish, which could arrive partially defrosted.

Storage & Preparation

Fresh fish is best eaten straight away, or within 3 days.

In some cases, this product may be dispatched frozen and begin to defrost in transit. Therefore might not be suitable for home freezing.

Store in your refrigerator and pack with ice if possible.

To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months.

TIP: Write the date on the packaging before freezing.

Do not re-freeze your fish after defrosting.

Origin & Nutrition