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
Important: before consuming raw or almost raw fish (quickly poached, superficially grilled…), you need to freeze it at least 24 hours at a temperature of -20°C or below.
Tips : After receiving your order, you can keep your fish in a covered serving dish in the fridge . Eat the fish by Sunday or freeze it.
Freezing : All our fish are suitable for freezing excepted if clearly mentionned. The ideal is to eat them within 2 month. Take them out of the freezer and let them defrost in the fridge.
