Turbot, often referred to as the regal monarch of the sea, certainly lives up to its prestigious reputation, and the price reflects its elevated status. Renowned for its remarkable firmness and robust, meaty flavour, it has won the hearts of many esteemed chefs. As the largest among the flatfish species in the South West, turbot boasts impressive growth and a substantial physique. In terms of culinary acclaim, it proudly stands alongside culinary gems like lobster and Dover Sole, serving as the cornerstone for creating truly extraordinary seafood dishes.
https://www.deliciousmagazine.co.uk/recipes/tomos-parrys-whole-roast-turbot-with-clams-fennel-and-potatoes/
| On the bone | Skin on | Gutted | Head off | Fresh | 800-1kg pre preparation | Serves 2-3 |
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