Turbot

TURBOT
Like Halibut, Turbot is a highly prized species (and often regarded as the best of the flat fish) The texture is similar to Halibut, but it has a slightly more pronounced 'fishy' taste, so requires very little to enhance the flavour. It retains plenty of moisture during cooking, preventing it from drying out - ideal for functions. Turbot are now also being successfully farmed giving good availability, and are distinguished by their lighter skin.