A sizable type of flatfish, frequently encountered in the waters surrounding Europe.
A magnificent flatfish native to European waters, the turbot distinguishes itself by its absence in American aquatic realms. The most esteemed specimens are reputed to originate from the bountiful grounds of the Dogger Bank, although they can also be found along the coasts of Holland, Norway, and the British Isles. It is worth noting that what is often referred to as the “American turbot” is, in fact, either a sizable flounder or a chicken halibut. The turbot is available throughout the year, but it reaches its peak quality between the months of March and August. Renowned as the crème de la crème among flatfish, this splendid creature boasts a firm and creamy-white flesh, adorned with a unique and delectable flavor. Given their substantial size, reaching weights of up to 50 pounds, turbot is commonly sold in slices or cutlets. Whenever possible, it is advisable to opt for thick cuts, as they are more manageable to handle and cook, while often delivering a more pronounced flavor. Furthermore, turbot offers a valuable protein content, adding to its nutritional appeal.