European Turbot

A prized fish in European countries, the European Turbot is widely revered by chefs for their delicious, gleaming white fillets.

Primarily produced in the United Kingdom, Denmark and the Netherlands, this premium quality flatfish is mostly served in high-end, fine dining restaurants.

It has a limited supply worldwide, which is why it comes with a hefty price tag. It also has a firm meat with large flakes and a lovely, mild flavor.

The European Turbot is best cooked with the bones as it adds to its flavors. It can be baked, poached, steamed or pan fried.