Fish

Turbot

Turbot (Scophthalmus maximus) is a left-eyed flatfish of Northeast Atlantic and Mediterranean waters, farmed and wild, with firm, bright white flesh and a fine, almost meaty flake prized in classical French cookery. The diamond-shaped body yields thick fillets from a relatively small skeleton; gelatinous skin and bones make excellent stock. Flavour is clean and sweet, less fragile than sole. Poach whole on the bone, roast on the bone for service tableside, or pan-sear fillets with beurre blanc and morels. Farmed turbot is more available and consistent; wild fish can be firmer. Cook just to translucent-turning-opaque—carryover finishes the centre. Price puts it among luxury white fish; brill is a related, often cheaper alternative.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Fillet

Head

Roe

Skin

Suprême

Tail

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Scophthalmus maximus

Brill Turbot

European Turbot

Greenland Turbot

Characteristics

Preparations

BlanchedChilledCuredDicedDriedFermentedFreshFrozenGrilledHalvedMincedPickledRoastedSaltedSlicedSmokedSteamedWhole

Provenance

ASC CertifiedDay BoatFree SwumHand FilletedHook and LineLine-CaughtMSC CertifiedOrganicPole-CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureIndoor FarmedOutdoor FarmedWild

Traits

DelicateDenseFirmMildMoistPale

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 131

Amount per 100 g

Total Fat 4.73 g
Saturated Fat 1.03 g
Trans Fat 0 g
Monounsaturated Fat 1.86 g
Polyunsaturated Fat 2.08 g
Cholesterol 56.5 mg
Sodium 77.2 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.5 g
Water 76.4 g

Detailed nutrients

Energy 131 kcal
Water 76.4 g
Protein 20.5 g
- Animal Protein 19.5 g
Fat 4.73 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 1.86 g
- Polyunsaturated Fat 2.08 g
  - Omega-3 0.83 g
  - Omega-6 1.04 g
Vitamins 47.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.98 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 2.9 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
Minerals 371 mg
- Major Minerals 305 mg
  - Calcium 64 mg
  - Sodium 77.2 mg
  - Potassium 164 mg
- Trace Minerals 65.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 64 µg
Salt 0.21 g
- Sodium Chloride 0.21 g
Cholesterol 56.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.9 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.98 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·

Minerals

Sodium: 77.2 · Potassium: 164 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 64 ·

Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.

In the kitchen

Culinary partners and combinations that usually underperform with Turbot.

Pairs well with

Classic and complementary matches

ButterClassic luxury fish
Egg
Fennel
LemonSimple roast
Potato
Spinach

Usually avoid with

Often clash in flavour or tradition

History

10000 BCE

Coastal and river fishing for turbot and related species supplied essential protein long before agriculture spread globally.

1000 BCE

Salting, drying, smoking, and fermenting extended the shelf life of turbot and enabled long-distance trade.

1800

Ice preservation and railway transport brought fresh turbot to inland cities beyond fishing ports.

1950

Industrial freezing, aquaculture, and global logistics made turbot widely available in international markets.