About this item

A flatfish with a spotted brown skin and a thick frame. Turbot holds together better than most white fish, so it survives braising and pan-frying without falling apart, and the bone keeps the flesh moist while it cooks. The flavour is mild and slightly sweet with almost no fishiness, which is why it takes butter, lemon and herbs so well. Roast it whole, or cut down either side of the backbone for two clean fillets.

Key Features

• Whole flatfish, cleaned and frozen
• Spotted skin left on to protect the flesh
• Firm, firm texture that holds its shape
• Mild, sweet flavour with very little fishiness
• Bone keeps the flesh moist while it cooks
• Roast whole, pan-fry in butter, or fillet

Product Information

• Net weight: 2 kg per pack
• Form: whole cleaned flatfish
• Storage: keep at -18 °C or below
• Origin: supplied frozen, packed for retail
• Cooking: thaw overnight, roast or pan-fry