Wild turbot

Scophthalmus maximus

Turbot is a flatfish which is considered to be a luxury fish. It's a classic in European cuisine. Its firm, pearly white flesh is particularly popular in restaurants.

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Les caractéristiques

Robe
  • Rough skin, without any scales
  • Its colour changes, depending on the seabed where it's found
Palais
  • Delicate flavour
  • Poached, roasted or en papillote
Chair
  • Firm
  • High levels of protein and vitamin B

Saisonnalité

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Spring is turbot's high season, from April to July.
Découvrez le calendrier des saisons

Dans l'assiette

Varying in size from 500 grams to more than 10 kilograms, it offers a wide range of possibilities and can be sold whole, filleted or as steaks. However, it is most often sold whole.

Well-bled turbot has higher quality flesh and will keep for longer; as a result, it has a higher market value.


© Crédit photo : Alexandre Willaume - Chef of the Culinary Restaurant Bazaar

zones de pêche

Turbot can be found in all European waters and is particularly common in the North Sea, the English Channel and British waters.


Techniques de pêche

Techniques de pêche et d'élevage

Wild turbot is mainly caught using trawls, Danish seines and nets. A few fish are line-caught and some are dredged as bycatch. When it is brought on board while still alive, the turbot is bled at the tail; this ensures that its flesh remains white.


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