This large, scaleless flatfish ranges from 3 to 10 lbs, although it can weigh up to 30 lbs. “True” turbot are harvested in European waters from the Mediterranean to the North Sea to the North Atlantic, although related fish inhabit marine waters worldwide. Its firm white flesh makes excellent fillets and steaks and is prized for its delicate flavor. It’s also low in fat.
Origin: Wild (U.S., Europe)
Texture and Flavor: White flesh, firm meat, large flakes, mild flavor
Cooking Methods: Bake or poach whole; grill, broil, steam, poach or saute
Substitutes: Halibut, Flounder