Not the prettiest of fish (yes I just used the words pretty and fish in the same sentence) but if it looked how it tasted it might resemble Eve. It’s simply a stunning fish; if you are yet to try it then it’s worth every penny in our book.

Two options here. We have whole turbot (average 1.5kg size) or 200g portions filleted for you.

Give us a day or two to source it whole.


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Gentlemen/Ladies – start your engines! By engines, I mean gas/electric hobs. Get that pan nice and hot! Oil/butter in? Gently place that amazing piece of turbot in there. Or, keep it whole and bake/roast it. It’s the best way to cook it, according to the Great British Chefs site.

Turbot is the king of the sea, there’s no doubt about that. It enjoys regal status along with it’s flatfish cousin, the dover sole. It might be pricey but it’s worth the expense.

Whatever your preference, if it’s isn’t something you’ve tried before then, basically, you need to. Life is all about new experiences, right? Variety is the spice of life, right? Had enough of my cliches, right? Well, taste this little beauty and you’ll remember it the same way you remember those poignant moments in your life:

  1. Wedding day
  2. Birth of a child
  3. Date and location of the day you tasted turbot

It’s a prized fish, so whatever you do, don’t overpower it with intense sauces or ingredients. Let it be the star of the show. It is, after all, the king of the sea! Here’s a recipe from a favourite chef of mine, Nathan Outlaw, serving it on the bone.

If it’s not available, then Dover sole is a good alternative.

Additional information

Weight 1.00 kg

Filleted and Boneless, Whole – On The Bone


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