As the given name ‘King of Fish’ suggests, Turbot is deemed one of the finest fish. 
This fresh Turbot is farmed, typically in Norway, and is stunning quality.
 
Turbot has a delicious but delicate thick, meaty white flesh and should be cooked gently without other overpowering flavours. It is perfectly suited to fine dining and a real treat for all that eat it  

Here are five Turbot recipes to  inspire you at home:
 
	
Turbot with crushed potato and champagne beurre blanc
	
Turbot with Prawns
	
	
Turbot Grénobloise with sea herbs and wild garlic
	
	
Turbot with Clams, potatoes and fennel
	
Poached Turbot with black garlic kale
 
Order your Turbot now, prepared by our highly skilled fishmongers. If you would like it filleted just add a comment at checkout.