What is Turbot?
As the given name ‘King of Fish’ suggests, Turbot is deemed one of the finest fish that swims the shores of the British Isles. A thick, meaty, white flesh allows it to be grilled or poached so perfectly suited to fine dining.
Turbot is farmed in Spain and so is available throughout the year. Wild Turbot is usually available and best value in April to June and September to November.
Alternatives to Turbot are Brill or Halibut.