• Turbot doesn’t have a strong fishy taste. Any sauce or rub can be used to create a beautiful turbot masterpiece.
• Comes from a smaller fish so the fillet is thinner
• Best for pan fry with olive oil or butter, capers, and/or a squeeze of lemon
• Meat is soft and tender
• Meat cooks easily
Certification: GAP and BAP Certified
Origin: Spain
Flavor profile and use:
1. highly prized species – often regarded as the best of the flatfish with great flavor and firm, white flesh.
2. has a slightly more pronounced 'fishy' taste,
3. retains plenty of moisture during cooking, which means it doesn’t readily dry out
• Comes from a smaller fish so the fillet is thinner
• Best for pan fry with olive oil or butter, capers, and/or a squeeze of lemon
• Meat is soft and tender
• Meat cooks easily
Certification: GAP and BAP Certified
Origin: Spain
Flavor profile and use:
1. highly prized species – often regarded as the best of the flatfish with great flavor and firm, white flesh.
2. has a slightly more pronounced 'fishy' taste,
3. retains plenty of moisture during cooking, which means it doesn’t readily dry out