Origin: East China Sea
Best for
- Steaming
- Poaching
- Papillote
Whole Fish - 400/500gm per fish
IQF directly after fishing session to preserve highest quality of a fresh fished product. When cooking turbot whole, ensure that it’s been gutted, with gills and scales removed or this can impart an unpleasant bitter taste.
What turbot goes with
Aim for light sauces that don’t overwhelm, such as hollandaise, white wine, Champagne or something herby like parsley or dill. Because of its luxurious reputation, turbot will often be served with a lobster dressing or oysters. Other fitting accompaniments include roasted fennel, cauliflower; and celeriac; purée.
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