Turbot is a flatfish with an almost rounded body, studded with bony tubercles on the dark side. Colour varies from light to dark brown, spotted with green or black, and a white blind side. Weight ranges from 400g to 10kg. Turbot is a highly prized species, often regarded the best of the flatfish.

The texture is firm and similar to halibut, but it has a slightly more pronounced rich, “fishy” taste, so requires very little to enhance the flavour. It is a chef’s dream, as it retains plenty of moisture during cooking, preventing it from drying out.

Adapted from Love Seafood


Seafood type:


Best during:

January - February , June - December

Cooking recommendations:

Steam, poach, grill or pan-fry

Nearest Alternatives:

Brill Plaice