Turbot is widely considered by top chefs to be the king of the flatfish and is renowned for its meaty, gleaming white flesh and subtle, salty flavour.
It is a large, sandy-coloured fish that commands a high price due to its limited supply.
Our turbot is caught sustainably in the English Channel and is sold in a range of sizes to suit a variety of cooking methods.
How to Cook
Turbot steak on the bone is easy to cook. But it’s important to give this expensive fish the love and attention it deserves.
Pan fry your fish until golden on one side with a generous knob of butter then flip it over and finish in a hot oven for 4-6 minutes. Add a squeeze of lemon and serve with your choice of sauce and veg.
What to Drink
Turbot is a special fish that deserves to be accompanied by an equally spectacular wine.
A crisp dry White Burgundy or an aromatic White Rhône are both beautiful matches for turbot.
Nutritional Information (per 100g serving)
Energy 162 kcal
Fat 12.3g of which 0g is saturated fat
Rich in Potassium and phosphorous
All our fresh and frozen fish and seafood arrives at your door vacuum packed. This helps to ensure that it stays fresh and is easy to store in your fridge or freezer.
All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.
All orders will arrive within 1-2 working days, except for some local deliveries within Sussex which are shipped the same day via our own transport.
All deliveries will arrive before 5.30pm.
We offer free delivery to all UK postcodes on orders over £40.