Turbot

Turbot is a large European flatfish with firm, white flesh and a distinctive gelatin-rich texture, especially around the head and bones. It is highly regarded in classical European cuisine and is often cooked whole or in substantial portions. The fish has both eyes on one side of its flattened body, like other flatfish.

Butchery and terminology

• European turbot: Scophthalmus maximus, the species traditionally associated with French and European turbot dishes.
• French: turbot; smaller fish may be called turbotin.
• Brill: a related European flatfish, but a different species.
• Pacific market terminology: some North American products are sold under regional names that include “Pacific turbot”; confirm the scientific species because they are not necessarily European turbot.

Cooking methods

Turbot is commonly roasted whole on the bone, grilled, poached or gently cooked in a court-bouillon. The bones and gelatin-rich parts contribute flavour and body to sauces and fish preparations.

Chef’s tip: When purchasing, confirm the species, origin, size and whether the fish is wild or farmed. For whole roasted turbot, choose a pan large enough to support the fish without forcing or bending it.

Key distinction: European turbot is a specific flatfish species. Do not assume every fish marketed with the word “turbot” is the same species or has identical cooking characteristics.