What Is Turbot?
Turbot (Scophthalmus maximus) is a Black Sea fish recognized by its nearly round, flat body and bony knobs on its skin. It lives on the sea floor and is considered one of Türkiye’s most valuable and expensive fish because of its large size and thick flesh.
Its flesh is white, firm, and relatively lean; its bones extend along a flat skeleton. For this reason, it is generally sold and cooked in thick slices with the bones still in.
Turbot Nutrition Facts
Like other flatfish, turbot has a low-to-moderate fat profile; 100 grams contain about 100 kcal, 16.8 g of protein, and 2.3 g of fat.
What Are the Benefits of Turbot?
With its high-quality protein and low fat content, turbot is a valuable fish that can be part of a balanced diet.
This is general information. Turbot is a food, not a medical treatment.
How to Choose Turbot
Fresh turbot has white, firm flesh that looks glossy when cut.
- The flesh should be white and firm; a yellowish, dull color indicates that it is no longer fresh.
- If buying slices, the area around the bones should look clean and free of blood.
- It should have a mild, characteristic sea smell; avoid fish with a strong odor.
How to Store Turbot
Turbot stays fresh for 1 day in the refrigerator on ice. Sliced turbot can be stored in an airtight package in the freezer for 2–3 months.
How to Use Turbot in the Kitchen
Turbot is usually cooked in thick, bone-in slices in the oven or on the grill; its thick flesh holds together well.
How to Clean Turbot
Scrape off the bony knobs on the skin, remove the internal organs, and cut the body crosswise into thick slices. Buying it already sliced from a fishmonger is also common.
How to Bake Turbot
Rub the slices with olive oil, salt, and lemon, then bake at 200°C / 390°F for 20–25 minutes. Because the flesh is thick, cook it slowly over medium heat to preserve its texture.
What Recipes Use Turbot?
Baked turbot, grilled turbot steaks, and turbot with butter are among the most popular preparations. Cooking it with simple seasonings brings out the fish’s own flavor.
Frequently Asked Questions
What is turbot good for?
Turbot is a valuable fish with high-quality protein and low fat content, and can be part of a balanced diet. It is a food and is not claimed to treat disease.
How long should turbot be cooked?
Thick slices should be baked for 20–25 minutes or grilled for 6–7 minutes on each side.
Does turbot have many bones?
Turbot has a flat bone structure with a single central skeleton; the bones separate easily when eating a slice.
Why is turbot expensive?
Turbot grows slowly and is protected by fishing quotas in the Black Sea; limited supply and high-quality flesh contribute to its high price.
Can turbot be frozen?
Yes. Sliced turbot can be stored in an airtight package in the freezer for 2–3 months.