Turbot

Turbot is a type of flatfish that is native to waters of the Mediterranean and North Atlantic. This fish has a flat, asymmetrical body, can grow up to 3.5 feet in length, and can weigh more than 50 pounds. When cooked, this healthy fish has bright, firm, white flesh. The texture is similar to halibut, but it has a slightly more pronounced ‘fishy’ taste, so requires little to enhance the flavour. It’s also a chef’s dream, retaining plenty of moisture during cooking which means it doesn’t readily dry out (ideal for functions).

There are many ways to eat turbot fish, although the most popular methods include baking, poaching, pan-frying, and steaming. Unlike much other fish, the consistency of the meat remains firm after cooking, but can easily flake off when eaten.

Nutritional Facts
When it comes to nutrition it has a good amount of calories, as well as fat, 1/4 of which is made up of saturated fat. This fish is also an excellent source of protein, selenium, potassium, magnesium, vitamin B12, vitamin B6, iron, and phosphorous.