Wild Brittany Turbot Fillet

Turbot is a large, sandy-coloured flatfish that, alongside Dover sole, lemon sole, halibut, plaice and brill, is one of the most readily consumed flatfish in the UK. It’s fished in the North Atlantic and the Mediterranean Sea, and farmed in countries including France and Spain, but supplies are limited so it commands high prices, making it a luxurious option for restaurants and a treat for most households. Turbot is well liked for good reason: one fish provides four decent sized fillets; the flesh – which is stark white and firm with large flakes – holds together during cooking; and it has a subtle taste-of-the-sea flavour

This is responsibly sourced from French artisan fishing. An exceptional fish, favoured by the best chefs in town .

• Landing port : France (Vendée, Brittany or Normandy)
• Weight recommended for 1 person : 200g
• Storage : to eat during the week end or 3 months in the freezer
• Vacuum-pack : No, plastic bag or white poly box

Dover Sole is a long, slipper-shaped flatfish with a small head, light-brown mottled skin and a creamy underside. The skin is similar to a cat’s tongue, as it’s coarse to the touch when brushed from tail to head. The meat is firm but delicate and flavourful with a meaty texture. It’s traditionally skinned on the darker side only, leaving the white skin of the underside in place. The skin separates easily from the flesh and the flesh falls easily from the bone.This is responsibly sourced from French artisanal fishing

• Landing port : France
• Weight recommended for 1 person : 200g
• Storage : to eat during the week end or 3 months in the freezer
• Vacuum-pack : variable
• Preparation: gutted or whole