The turbot is a large flatfish which is prized for its firm white flesh and subtle, refined flavour. Turbot has a bottle green top skin and raised blunt thorns on its top skin. The largest specimens can weigh up to 20kilos, while normal specimens weigh between 500 and 1000 grams. Not a cheap option, but when cooked with a few carefully selected ingredients it makes a very fine meal indeed.
Turbot is low in fat and a good source of omega-3 acids. A fantastic alternative to red or processed meat, which tends to be higher in fat, especially saturated fat.