Turbot: A Fishmonger's Guide

What Is Turbot?

Turbot (Scophthalmus maximus) is, by common consent, the king of the flat fish, the one chefs reach for when nothing else will do. It’s a large, almost circular flatfish with knobbly, mottled brown skin, lying on the seabed of the Channel and the North Sea. What’s underneath that unpromising exterior is the prize: dense, firm, pearly-white flesh with a rich, sweet, buttery flavour that no other flat fish quite matches.

It’s expensive, and it’s worth it. Turbot is a fish for a celebration.

Where Our Turbot Comes From

The English Channel and South Coast grounds. Turbot is landed by Channel boats, and because it’s a premium fish, it’s graded and handled carefully. We buy it whole and can prepare it as you wish: kept whole for roasting, cut into tronçons (cross-section steaks on the bone), or filleted. Ask Steve what’s come in; a good turbot is an event.

The Best Time to Buy Turbot

March through August, with the peak from April to June. Turbot is at its finest in spring and early summer, when Channel fish are firm and well-conditioned. It’s a fish to seek out in season rather than buy year-round.

How To Cook Turbot

With a fish this good, the watchword is restraint.

Roasted on the bone: The classic and the best. A whole turbot or a thick tronçon, generously buttered and roasted in a hot oven until just set. The bone keeps the flesh succulent and adds flavour. Serve with hollandaise or simply with the buttery juices and lemon.

Pan-fried: Thick fillets or steaks, in foaming butter, a few minutes a side until golden. Baste as it cooks.

Grilled or poached: Both work, thanks to that firm texture, but roasting on the bone is where turbot truly shines.

Don’t overwhelm it. A great turbot needs little more than butter, lemon, and good potatoes.

Buying Tips From The Counter

1. Firm and pearly. Good turbot flesh is bright, firm, and springy. It should look pristine.
2. Buy on the bone. Turbot is at its best roasted on the bone, whole or as a tronçon.
3. Size up for a crowd. A large turbot is a centrepiece that carves at the table.
4. Ask, and book it. A good turbot doesn’t sit around. Call the counter ahead of a special meal.

Turbot From Parkstone Fisheries

We bring in whole turbot when the Channel boats land it: kept whole, cut into tronçons, or filleted to order. For a special occasion, call Steve at the counter and we’ll set one aside. For another firm, premium fish, see our Dover sole guide. Free delivery across all BH postcodes, £40 minimum order.