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Turbot being stuffed with red peppers

Turbot (family Scophthalmidae, order Pleuronectiformes) are flatfish native to marine or brackish waters of the North Atlantic.

Varieties of Turbot

The European Turbot (Psetta maxima) is a large left-eyed flatfish found primarily close to shore in sandy shallow waters throughout the Mediterranean, the Baltic Sea, the Black Sea and the North Atlantic. The European turbot has an asymmetrical disk-shaped body, and may attain sizes of 30 to 40 pounds (approx. 15 to 17 kilograms). Greenland Turbot (Reinhardtius hippoglossoides), sometimes known as blue halibut, is usually harvested in the cold waters off Greenland in water depths of up to 1000m. In flavour and texture it is similar to Pacific halibut.

Turbot is highly prized as a food fish for its delicate flavour. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in France, Spain, Turkey, Chile, Norway and China. Turbot has a bright white flesh that retains its appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may be baked, poached or pan fried.

Seasonal Information: Turbot

This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.

Turbot is at its best and in season during the following months: September, October, November, December, January & February.

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