Turbot

Know your product

Scophthalmus maximus is a ray-finned bony flat fish. Its scales look a bit like small bones irregularly spread over its body. Due to its size and shape, sometimes you need to get of a special adapted pan to cook it.
The Turbot flesh is firm, thick, tender and white. Its taste is fine and delicious. Rich in vitamins A and B12, it’s also a good source of protein and minerals. It’s a low fat fish.

Our Turbots are mainly farmed in Spain, Iceland and Chile.

How to buy

Choose fresh Turbots that look shiny. If they are small, they will taste even better.

how to keep

Keep fresh Turbot in the fridge for up to 3 days, or in the freezer for 6 months.

Tips

To preserve all its flavors and its delicate texture, avoid frying Turbot.

Seasonality

Jan.
no
Fé.
no
Mars
no
Avr.
yes
Mai
yes
Juin
yes
Jui.
yes
Ao.
no
Sep.
no
Oct.
no
Nov.
no
Dé.
no

Recipe

Our brands

Saveurs d'Antoine
EpiSaveurs
TerreAzur
PassionFroid
Délice & Création