The turbot is a flat fish shaped like a diamond with brownish skin on the top and white on the underside. Without scales, its skin has a rough feeling. It's lean and firm flesh has been appreciated since antiquity for its delicacy and taste.
Filleted by hand the turbot filets are cleaned in sea water before being vacuum-seeled. the turbot is mainly caught by small fishing boats on the north coast of Brittany.
Nutritional values (100g)
- Protein : 16g
- Glucids : 0g
- Lipids : 6g
- Calories : 116 kcal (485,5 kJ)
Poached, grilled or braised, many recipes are possible with the turbot. It is particularly good when served with mushrooms, especially truffles but also seafood such as lobster or crayfish. Turbot fillets are ideal for making paupiettes.
Tasty recipes :
Dos de turbot et légumes crus
Turbot rôti, petits légumes et mousse palourdes
Filets de turbot poché, vinaigrette TOP
Fishing zone : Fished in atlantic north east. FAO 27-7
Fishing method : Trawl net or Nets, gill or Line