turbot

Turbot

(Psetta maxima)

The turbot feeds mainly on other fish and therefore has a large, strong mouth with pointed teeth. In terms of appearance, turbot and brill are often confused. Turbot has a rounder shape and clearly palpable leg lumps on the dark side.

Variable in color adapts to the color of the bottom: usually sand-colored to brown with numerous dark spots and dots. Maximum length 1 m

Taste

The taste of turbot is very good and the fish flesh is firm. The flesh of the turbot is coarse in texture, firm and white in colour.

Method of preparation

Because the flesh of the turbot is firm, this fish lends itself well to many different preparation methods. For example, turbot can be stewed, baked or grilled.

Nutritional values

376 kJ / 90 kcal, 2.7 g fat (of which 0.5 Omega-3), 16 g protein, 0.4 mg iron, vitamins B1 and B2.

Alternative

Avoid / Catch

Northeast Atlantic Ocean, from the Arctic Circle to Northwest Africa, Mediterranean.

Fish fact

No info.

More information

Turbot is a prized edible fish. Although fresh turbot is supplied all year round, the fish is not available in large numbers. Nowadays, cultured turbot is also available. In terms of taste and texture, the difference is difficult to discern. The taste of the wild turbot is slightly more pronounced and the texture is firmer. There are two turbot farms in the Netherlands.