Atlantic Turbot
The largest of all flatfish, the Atlantic turbot is one of the most imposing. It is abundant in cold North Atlantic waters where it can eat large quantities of shrimp.
Atlantic turbot is a lean, white fish that is prized by gourmets. Because it is fished in open waters far from shore, Atlantic turbot is often frozen at sea before being processed in Newfoundland or Nova Scotia.
You will find fresh, frozen or defrosted turbot steaks in your METRO fishmonger's counter.
- Turbot has no bones and lends itself to many recipes.
- It is even used to prepare sashimi, sushi and ceviche. Its firm flesh also makes it perfect for kebobs or fondue.
- No matter how it is prepared, turbot is always best with herbs and spices that bring out its flavour rather than mask it.
Click here for cooking methods and other tips and suggestions !
Your METRO fish expert recommends Atlantic Turbot from April through October even though it is available throughout the year.
 Halibut with olives |
 Ginger-Flavoured Halibut Steak with Fruit Kebabs |
 Grilled Halibut with Mango |
 Halibut Pavé And Carrot Curls |
 Pan-fried Halibut with Lemon-chive Hollandaise |
The Atlantic Turbot is a lean fish and, as such, is quite
easy to digest. We recommend steaming or poaching if you wish
to maintain the low fat content of the fish.
Like most fish, Atlantic Turbot is a good source of high-quality
protein. It is rich in Vitamin A and niacin, and contains
potassium, phosphorus, selenium, iodine and iron.
Fresh fish should be prepared as soon as possible after purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh Turbot
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2 to 3 days
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4 to 6 months
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Cooked Turbot
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1 to 2 days
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