The most prized flatfish in European cuisine. Turbot has firm, snow-white flesh with a rich, almost nutty flavour that chefs adore. Available wild-caught from UK waters and farmed from Spain. Traditionally roasted on the bone for maximum flavour.

Why Chefs Love It

The prestige fish — having turbot on your menu signals serious fine dining
Firm flesh holds up to roasting on the bone, the classic French presentation
Wild turbot commands top prices and justifies a premium menu position
Available from under 1kg to 5kg+ — suitable for individual portions or sharing dishes

Health & Nutrition

17g

protein per 100g

calories per 100g

fat per 100g

Good source of lean protein with moderate fat content
Rich in omega-3 fatty acids compared to other white fish
Excellent source of vitamin B12 and B6
Contains phosphorus, selenium, and magnesium