Also known as:
, greenland halibut, turbotin (small turbot
Waters: "True" turbot
are harvested in European waters from the Mediterranean and North Seas to Iceland and Normandy related fish inhabit marine waters worldwide.
This large flatfish can weigh up to 30 lbs. (most range from 3 to 10 lbs.). It is sand-colored and scaleless, with bony tubercles speckling the skin, which is usually removed before the fish is eaten.
The white flesh of the European turbot
is prized for its lovely, delicate flavor. It is firm in texture and low in fat.
is best prepared simply - the idea is to accent, and not to mask, its subtle flavor. It is excellent poached in dry white wine, or cooked with fresh herbs en papillote. The light meat is also delicious steamed, baked or broiled.
Try to find turbot
that have been imported from European waters - these are of the finest quality, with the firmest and most flavorful meat. They will invariably be more expensive than non-European turbot
is imported frozen. Look for pure white meat that is free of gaping, browning, and signs of drying. The smell should be fresh. When purchasing turbot
, check to see that its gelatinous external layer is soft if not, do not use, since it will smell bad.
, 1/2 fillet (5.5 oz.) (155.65g)
Total Fat: 4.7g
Excellent source* of: Potassium (916mg), Selenium (74.4mcg), Vitamin B6 (0.63mg), and Vitamin B12 (2.2mcg)
When cooked (dry heat), turbot
provides 0.548 grams of omega-3 fatty acids, derived from EPA** (0.091g), DHA*** (0.374g), and ALA**** (0.083g) per 100 grams of turbot
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
**EPA - Eicosapentaenoic Acid
***DHA - Docosahexaenoic Acid
****ALA - Alpha Lipoic Acid
Substitutes for Turbot:
Other flatfish, especially halibut