Turbot doesn’t have a strong fishy taste. Any sauce or rub can be used to create a beautiful turbot masterpiece.
Comes from a very big turbot fish like a wild halibut
Can be seared and cooked through. Can also be grilled, baked and poached
Latin Name: Scophthalmus maximus
Characteristics:
• Turbot are premium flat fish, meant for the best of chefs and kitchens.
• gleaming white flesh when cooked
• You can serve them, cooked to perfection in luxuriously subtle flavorings (lightly seasoned is best) to be paired with European wines.
• used by top French and Italian chefs, including Michelin-star restaurants.
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 very big turbot fish like a wild halibut
Can be seared and cooked through. Can also be grilled, baked and poached
Latin Name: Scophthalmus maximus
Characteristics:
• Turbot are premium flat fish, meant for the best of chefs and kitchens.
• gleaming white flesh when cooked
• You can serve them, cooked to perfection in luxuriously subtle flavorings (lightly seasoned is best) to be paired with European wines.
• used by top French and Italian chefs, including Michelin-star restaurants.
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