Breet, Britt, Butt, Turbot, Brat, European turbot and True turbot are the common names used to refer the species of flatfish within the family Scophthalmidae. The term was derived from Old French tourbout which is a derivative of Latin word turbo. They are usually found in muddy and sandy seabeds. It is also regarded as left sided flatfish which have both eyes on the left side of head. The body and head are mottled with various tubercles or bony knobs. The body is asymmetrical disk shaped or circular measuring about 100 cm (39 inches) long and 25 kg (55 lb) in weight. The color of the skin ranges from gray brown, light brown which is marked with dark color. It has bright white flesh and scaleless skin. When cooked, it provides subtle or refined flavor with delicate and mild taste. They feed on small fish, prawns and crustaceans. The spawning takes place from April to August. The female lays about 10 to 15 million eggs about 0.9-1.2 mm in size.

History

It is native to brackish or marine waters of Baltic Sea, North Atlantic and Mediterranean Sea. For two thousand years, Turbot is marked high in Europe. In 18th century, it was sold in Billingsgate Market in London.  In 19th century, the price varied from week to week due to instability in quantity.

Nutritional value

The serving size of 0.9 fillet of cooked turbot offers 168.33% of Vitamin B12, 135.27% of selenium, 90.13% of isoleucine, 89.86% of lysine, 83.18% of tryptophan, 81.48% of threonine, 79.78% of valine, 78.25% of histidine, 71.92% of leucine, 65.44% of protein, 37.43% of phosphorus, 29.62% of vitamin B6, 26.63% of niacin, 24.52% of magnesium, 20.92% of Vitamin B5, 20.33% of Sodium, 17.17% of total lipid fat, 11.85% of Vitamin B2, 10.32% of potassium and 10.08% of thiamin.

Health Benefits of Turbot fish

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.

1. Heart health

In Arctic, people have low chances of suffering from heart ailments as seafood has low content of saturated fat and high content of omega-3. It prevents the heart health from various diseases and lowers the cholesterol in blood. The study shows that high intake of fish lowers the chances of heart problems by half.

2. Clears vessels

The intake of fish promotes circulation and lowers the chances of thrombosis. Seafood has DHA and EPA omega 3 oils that prevent the production of eicosanoids which is a hormone that could result inflammation and blood clots.

3. Joint health

The addition of fish to the diet eases the rheumatoid arthritis symptoms that could swell up the joints. The research shows that omega-3 fat is associated with osteoarthritis so the intake of seafood helps to prevent from getting this disease.

4. Eye health

The fish consumption assists in having the healthy and bright eyes. The study shows that Omega-3 fatty acids prevent the eyesight from macular degeneration which is a condition that degenerate retina and eyesight becomes blurred. Fish as well as shellfish has retinol that enhances night vision as it is the form of Vitamin A.

5. Presence of nutrients

Seafood has various nutrients such as zinc, selenium, iodine and potassium which are essential for thyroid gland and prevention of cancer. Shellfish and fish are a great source of Vitamins such as Vitamin D and A.

6. Lung health

The study shows that shellfish and fish assist the lung health. It provides relief from asthma symptoms in children. The high intake of fish strengthens the lungs.

7. Skin health

Omega-3 prevents the harmful effects of UV rays from skin. The high intake of fish assists the symptoms of skin problems such as psoriasis and eczema. Fish has high content of protein which is essential for collagen to make the skin flexible and firm.

8. Lowers inflammation

The evidence shows that fish oil prevents the ulcerative colitis and Crohn’s disease which are considered to be inflammatory bowel disease. The evidence shows that Omega-3 slows down the inflammatory bowel diseases.

9. Brain functions

Brain is made upto 60% omega-3 fat. The research shows that high intake of seafood prevents the chances of memory problems and dementia. Seafood has Omega-3 fat which is associated to improve the reading skills, concentration, ADHD and behavior.

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Precautions                                                                                                 

• Due to the presence of mercury, it should be consumed in limited quantity.
• Pregnant and breast feeding women should consult a doctor for its usage.
• Allergic people should avoid it.

How to Eat         

• Mostly it is poached, baked, pan-fried or steamed.
• It could be cooked whole or filleted.
• The cubed flesh is used to make kebabs.

Turbot fish facts

Turbot fish prefers muddy and sandy seabeds. They are hunters which feed on small fish. It is considered to be left sided flatfish which has both eyes on the left side of head. It grows upto one meter (40 inches) long and weighs 25 kilograms (55 pounds). Turbot becomes mature sexually in 3 to 5 years old and spawning takes place from April to August. The female produce 10 to 15 million of eggs. It resides on somewhat salty waters.

Turbot fish facts and nutritional value Quick Facts
Name:	Turbot fish facts and nutritional value
Scientific Name:	Scophthalmus maximus
Origin	It is native to brackish or marine waters of Baltic Sea, North Atlantic and Mediterranean Sea.
Colors	Gray brown, light brown marked with dark color
Shapes	Asymmetrical disk shaped, circular body; Length: 100 cm (39 inches)
Flesh colors	Bright white
Taste	Delicate and mild
Calories	194 Kcal./cup
Major nutrients	Vitamin B-12 (168.33%) Selenium (135.27%) Isoleucine (90.13%) Lysine (89.86%) Tryptophan (83.18%)
Health benefits	Heart health, Clears vessels, Joint health, Eye health, Presence of nutrients

Name	Turbot fish facts and nutritional value
Scientific Name	Scophthalmus maximus
Native	It is native to brackish or marine waters of Baltic Sea, North Atlantic and Mediterranean Sea. For two thousand years, Turbot is marked high in Europe. In 18th century, it was sold in Billingsgate Market in London.  In 19th century, the price varied from week to week due to instability in quantity.
Common/English Name	Breet, Britt, Butt, Turbot, Brat, European turbot, True turbot
Name in Other Languages	Irish: An turbard; Russian: Azovskii kalkan, Tjurbo, Kalkan (Калкан); Maltese: Barbun imperjali, Linqwata imperjali; Arabic: Bourrourou; Croatian: Buturac; Arabic: Corbeau, Hebo, Tirss; German: Haandreiß, Steinbutt, Steinbutte; Estonian: Harilik kammeljas, kammeljas; Faroese: Hvasskvoysa; Croatian: Iver, Rumb, Rumbac; Turkish: Kalkan, Kalkan baligi; Italian: Passira pitrus, Passira pitrus, Rombo, Rombo chiodato, Rombo di soglio, Rombo gigante, Rombo maggiore, Rombo veaxo, Romme, Rumbu, Rumbulu de fangu, Rumme petruse, Rummo, Rummo veaxo, Rummulu, Soazo; Norwegian: Piggvar; Swedish: Piggvar; Danish: Pighvarre; Finnish: Piikkikampela; Serbian: Plat; Croatian: Plat; Portuguese: Pregado, Rodabalho; Spanish: Rodaballo; Slovenian: Romb; Corsican: Rombu; Catalan: Rèmol empetxinat; Icelandic: Sandhverfa; Albanian: Shkoter, Shkotra; Polish: Skarp a. turbot, Skarp czarnomorski, skarp; Dutch: Tarbot; Faroese: Tindaskalli; Welsh: Torbwt; Latvian: akmenplekste; Breton: turoden
Spawning	April-August
Egg	Size: 0.9-1.2 mm
Shape & size	Asymmetrical disk shaped, circular body; Length: 100 cm (39 inches)
Weight	25 kg (55 lb)
Color	Gray brown, light brown marked with dark color
Flesh color	Bright white
Skin	Scaleless
Flavor/aroma	Subtle, refined
Taste	Delicate and mild
Feed on	Small fish, crustaceans and prawns
Major Nutritions	Vitamin B-12 (Cobalamine) 4.04 µg (168.33%) Selenium, Se 74.4 µg (135.27%) Isoleucine 1.507 g (90.13%) Lysine 3.005 g (89.86%) Tryptophan 0.366 g (83.18%) Threonine 1.434 g (81.48%) Valine 1.685 g (79.78%) Histidine 0.964 g (78.25%) Leucine 2.658 g (71.92%) Protein 32.72 g (65.44%)
Health Benefits	Heart health Clears vessels Joint health Eye health Presence of nutrients Lung health Skin health Lowers inflammation Brain functions
Calories in 0.5 fillet (159 gm)	194 Kcal.
Precautions	t should be consumed in limited quantity. Pregnant and breast feeding women should consult a doctor. Allergic people should not use it.
How to Eat	It is poached, baked, pan-fried or steamed. It could be cooked whole and also filleted. The flesh is used for making kebabs.