Turbot is a large, sandy-coloured spiny-finned fish that, alongside Dover sole, relish sole, halibut, plaice and brill, is one of the most pronto eaten salt-water fish in the UK. It’s fished in the North Atlantic and the Mediterranean Sea, and farmed in countries including european country and Spain, but supplies are noncomprehensive so it commands in flood prices, making it a luxurious choice for restaurants and a treat for most households. psetta maxima is fit likeable for dandy reason: one fish provides iv decorous sized fillets; the material body – which is plain white and firm with biggish flakes – holds together during cooking; and it has a subtle taste-of-the-sea gustatory perception There are else species of flounder addressable that fishmongers may try to persuade you, but lefteyed flounder is arguably choice and indweller turbot more so than its Greenland cousin. In some restaurants you’ll see turbot cheeks on the menu; these come from the head of the fish.
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