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All About Turbot (Greenland Halibut)

Characteristics

Greenland halibut is marketed as turbot to reduce confusion with its close relative, the Atlantic halibut. The turbot is however smaller than the Atlantic halibut and can be found in the Northern Hemisphere, Arctic and temperate waters. It’s fished in the wild and can measure more than a meter long and weigh more than 10 kg. Like others flatfishes, turbot swim sideways and have an asymmetrical shape. The turbot is appreciated in many countries for its firm, meaty and white flesh. This flavourful and lean fish can be prepared in a variety of ways.

Culinary tips and advice

Atlantic turbot can be served oven-baked, poached, grilled, sautéed, grilled, steamed or en papillotte
Salted turbot and marinated turbot are also available

Expert Tip

If you’re new to turbot, simply grilling or poaching it is the best cooking method

Availability

Your Metro fish counter stocks fresh and frozen turbot fillets year-round.

Nutritional value

The Atlantic turbot is a lean fish and 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.

It’s 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.