Turbot

The turbot (Scophthalmus maximus) is a large, flatfish with a distinctive diamond shape and a nearly round body. Prized for its delicate, white flesh, it's a high-value culinary fish often found in the North Atlantic, Baltic Sea, and Mediterranean Sea. Its mottled, brownish-grey upper side allows it to camouflage effectively on the seabed, where it lies in wait to ambush prey like smaller fish and crustaceans. turbot can grow quite large, reaching up to a meter in length and weighing over 25 kilograms. It is a sought-after species in both commercial fisheries and aquaculture due to its desirable taste and texture, making it a common delicacy in high-end restaurants and home cooking settings. This species is also known for its sustainable cultivation practices.

Turbot meaning with examples

• The chef proudly presented the pan-seared turbot, its flaky texture a testament to its freshness. It was served with a lemon-butter sauce and garnished with fresh herbs.
• A family dined at a seafood restaurant and ordered the grilled turbot. The delicate white flesh offered them a refined dining experience, which made their special occasion that much better.
• The fishing boat returned with its daily catch, and the glistening turbot caught the attention of local buyers. This fish was the most in-demand amongst other options.
• The market showcased a selection of seafood, and the turbot attracted the most discerning shoppers. Its price tag reflected its status as a premium ingredient in the cooking world.
• The seafood importer specified a high-quality turbot shipment. The fish arrived quickly and ready for distribution to various customers.