Turbot flesh offers a medium fat content, is bright white and firm - offering a flaky texture. Turbot is prized for its delicious, sweet flavour.
Commercially, this bottom-dwelling fish is a highly valuable species – especially in Europe where the fish is more common and priced lower than in the US. Most commercially available Turbot is farmed - however, some wild-caught fish is sparsely available. Turbot was first farmed in Scotland in the 1970s; since then, it has become a major aquaculture resource across Europe - primarily in Spain. Similar to other members of the Flatfish Family - Turbot have both eyes on the same side of their head.
Turbot are a member of Flatfish Family and are native to the Eastern North Atlantic Ocean - Black Sea - Baltic Sea and Mediterranean Sea.
Wild Turbot populations have been overfished for years and are currently considered depleted. Turbot aquaculture in Europe is well recognized for its sustainability and environmentalism.