Turbot Psetta maxima

Together with halibut, this highly esteemed species is regarded as one of the best of the flatfish. Its firm, white flesh is similar in texture to halibut but the taste is more pronounced. Availability has now improved since the successful introduction of farming.


A left-eyed flatfish, almost circular in shape with a tough textured skin. The dark side is a deep brown colour with green or black spots and a white blind side. Farmed turbot are usually a lighter brown.


Range from 400g - 10kg


Farmed fish from Spain & Norway; wild fish from day boat fisheries on South coast


All year round; wild season from April - February

Oil Content


Price Guide


Portion Size

Fillets; steaks; pavés


Atlantic halibut; brill

How To Cook

Try pan-frying, grilling, baking, poaching or steaming. A great fish that retains its moisture during cooking so doesn’t easily dry out. Goes well with delicate, creamy sauces or sharp flavours.

Fish Fact

Due to the rich, almost gamey flavour of turbot, it has gained a reputation of being the ‘pheasant of the sea’.

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