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Turbot is often regarded as the best of the flatfish with great flavor and firm, white flesh.
We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.
Product images are for illustrative purposes only.
Actual products may be differ in size due to cutting.
Turbot has an almost circular outline, studded with bony tubercles on its dark side.
Colour varies from light to dark brown, spotted with green or black and a white blind side.
The texture of Turbot is similar to halibut, but it has a slightly more pronounced taste, so requires little to enhance the flavour.
It’s also a chef’s dream, retaining plenty of moisture during cooking which means it does not readily dry out.
Turbot is loaded with Vitamin B3, protein and Vitamin B12.
It is also loaded with minerals such as magnesium, selenium and phosphorus which assist in the functions of immune system, maintenance of strong teeth, bones and supports metabolism.
The daily intake of fish in moderate amounts helps to perceive the numerous health benefits whereas the excessive intake could reverse the health effects.
- Fish comes guttered
- All cuts come with skin on
- Weight includes bones
- Weight indicated is the minimum what you will receive
How To Defrost Turbot
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.
- Like all white fish, turbot should be cooked with care and skill.
- Because turbot flesh is quite delicate, wet heat cooking methods such as steaming, poaching is preferable, though not crucial.
- Dry heat methods such as pan-frying and grilling add flavor but should be implemented gently.
- To know when turbot is cooked, insert a sharp knife into the thickest part of the flesh – if it’s cooked through the knife will come out hot to the touch. The flesh should also feel springy.
- Baking or roasting turbot whole is one of the best – if not the best – way of cooking this deluxe fish.
- Cooking turbot whole with the bones is always preferable as it adds flavour to the fish.
- Salt seals in moisture, making it an excellent way to bake turbot – making the fish succulent but not salty.
When cooking turbot whole, ensure that it’s been gutted, with gills and scales removed or this can impart an unpleasant bitter taste. But don’t forget turbot is a big fish, so make sure your roasting tin can fit the whole turbot in!
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