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 l...
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
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Ingredients

Ingredients
How to use

How to use
Nutritional Facts

Nutritional Facts
Shipping & Delivery

Shipping & Delivery
Free delivery for orders worth P5,000 and above net of discounts and Gift Cards.
For orders less than P5,000 a delivery fee per order may vary per location.
We deliver in major cities nationwide. A minimum purchase of P1,500 is required for orders outside of Metro Manila.
Delivery lead time may vary per location from the date of payment confirmation.
More information can be found on the page Shipping & Delivery.

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