Turbot

What Is Turbot?

Turbot (Scophthalmus maximus) is a Black Sea fish known for its near-round flat body and the bony bumps on its skin. It lives on the seabed and, with its large size and thick flesh, is considered one of Turkey's most valuable-expensive fish.

Its flesh is white, firm and relatively lean; its bones lie along a flat skeleton. For this reason it is usually sold and cooked in thick slices along with the bone.

Nutritional Values of Turbot

Similar to other flatfish, turbot has a low-to-moderate fat profile; 100 grams contains about 100 kcal of energy, 16.8 g protein and 2.3 g fat.

What Are the Benefits of Turbot?

With its high-quality protein and low fat ratio, turbot stands out as a valuable fish that is part of a balanced diet.

This information is general; turbot is a food, not a substitute for medical treatment.

How to Choose Turbot?

Fresh turbot flesh is white and firm; it has a glistening appearance when cut.

• The flesh should be white and firm; a yellowish-dull color indicates freshness is gone.
• If buying a slice, the area around the bone should look clean and blood-free.
• It should have its characteristic mild sea smell; sharp odors should not be preferred.

How to Store Turbot?

Turbot stays fresh on ice in the refrigerator for 1 day. In slice form, it can be stored in an airtight package in the deep freezer for 2–3 months.

Using Turbot in the Kitchen

Turbot is usually cooked in thick, bone-in slices in the oven or on the grill; thanks to its thick flesh it does not fall apart easily.

How to Clean Turbot?

The bony bumps on the skin are scraped off, the internal organs are removed, and the body is cut crosswise into thick slices. Buying it pre-sliced from the fishmonger is also a common choice.

How to Make Baked Turbot?

Sliced turbot is rubbed with olive oil, salt and lemon and baked at 200°C for 20–25 minutes. Due to its thick flesh, cooking it slowly over medium heat preserves its textural integrity.

Which Recipes Use Turbot?

Baked turbot, grilled turbot slice and buttery turbot are among the most preferred recipes. Cooking it with simple seasonings brings out the fish's own flavor.

Frequently Asked Questions

What is turbot good for?

Turbot is one of the valuable fish that stands out as part of a balanced diet with its high-quality protein and low fat ratio. It is a food; it does not claim to treat any 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 a lot of bones?

Turbot's bone structure is flat and forms a single central skeleton; the bone separates easily while eating a slice.

Why is turbot expensive?

Turbot grows slowly and is protected by catch quotas in the Black Sea; limited supply and its quality flesh play a role in its high price.

Can turbot be frozen?

Yes, in slice form it can be stored in an airtight package in the deep freezer for 2–3 months.