Atlantic turbot
In the same flatfish family as halibut and often mistaken for it,
the Atlantic turbot is a much smaller flat fish.
The turbot measures an average of 40 to 50 centimetres and
weighs a maximum of 25 kilograms. The scales on its body look like
irregularly-scattered little bones or tubercles and its
undersurface is white.
The turbot is considered one of the finest of fish; its flesh is
firm, meaty and white. This flavourful and lean fish can be
prepared in a variety of ways.
- Atlantic turbot can just as easily be served oven-baked, poached, grilled, sautéed, grilled, steamed or en papillotte.
- It makes wonderful kebobs, can be used in fondues, salads and ceviche.
- Real amateurs prefer turbot simply grilled or poached.
- Salted turbot and marinated turbot are also available.
Click here for cooking methods and for additional tips and suggestions !
Your METRO fish counter stocks turbot year-round, fresh or frozen in fillets.
 Grilled Fillets of Turbot with Peach Sauce |
 Turbot Fillets With Herbs and citrus en Papillote |
 Herbed Fish Papillotes with Gouda |
 Quebec-Style Bouillabaisse |
The Atlantic turbot is a lean fish and, as such, is very easy to
digest. We recommend steaming, poaching or cooking in parchment if
you wish to maintain the low fat content of the fish.
The Atlantic turbot is an excellent source of high-quality protein,
rich in vitamins A and B12, and provides generous amounts of
phosphorus, magnesium, potassium, calcium, selenium, iodine and
iron.
Salted and marinated turbot have a very high salt content and
should be eaten in moderation.
Fresh fish should be prepared as soon as possible after
purchase.
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Refrigerator 4° C
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Freezer -18° C
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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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Salted turbot
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3 to 7 days
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Smoked turbot
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3 to 4 days
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4 to 6 months
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