Like Halibut, Turbot is a highly prized species and often regarded as the best of the 昀氀at昀椀sh with great 昀氀avour and 昀椀rm, white 昀氀esh. It has an almost round shaped body, studded with bony tubercles on its dark side. Colour varies from light to dark brown, spotted with green or black and a white blind side.

Turbot ranges in size from 400g to 10kg. The texture is similar to Halibut, but it has a slightly more pronounced ‘昀椀shy’ taste, so requires very little to enhance the 昀氀avour. Itís also a chefís dream, as it retains plenty of moisture during cooking, preventing it from drying out ñ ideal for functions. Turbot are now also being successfully farmed giving good availability, and are distinguished by their lighter skin.