Turbot is a rich, white meat flat fish that is widely known for delicious taste and easy to use firm flesh. The flesh is firm but cooks up very tender and soft. The texture is velvety smooth when cooked with large flakes. Turbot is in the middle between very delicate small flatfish and large firm and meaty flatfish.
Oil Content & Texture:
High oil content. Dense and Moist texture
Sweet, buttery flavor quality
Raw/Sashimi Character: Color, Oil, Texture Flavor:
Bright White Color. High oil content. Rich creamy texture. Pronounced sweet flavor. Sashimi texture qualities very comparable to tuna.
Waitstaff Selling Feature:
Described as very addictive and gaining popularity around the country. Known as "Super White" for its marshmallow white color.
Year Round. Winter to Spring Peak