What is Turbot?
Turbot is a type of flatfish that belongs to the family Scophthalmidae. It is a highly prized food fish known for its delicate flavour and firm, white flesh. Turbot are native to the waters of the North Atlantic, particularly the eastern Atlantic Ocean from Iceland and Norway down to the Mediterranean Sea.
Turbot has a distinct diamond-shaped body and is usually brown or olive-green in colour with small bony tubercles on its skin. It has both eyes on the upper side of its body, which allows it to lie flat on the ocean floor and blend with its surroundings for camouflage.
In culinary terms, turbot is highly regarded and often considered a luxury fish. It has a mild, sweet flavour and a firm texture that holds up well to various cooking methods such as grilling, roasting, sautéing, or poaching. Turbot is commonly served in fine dining establishments and is sought after by seafood enthusiasts.
Due to its popularity and high demand, turbot is also farmed in aquaculture operations in various parts of the world. This helps meet the market demand while reducing pressure on wild populations. Farm-raised turbot are typically raised in large tanks or sea cages, where they are provided with a controlled environment and a suitable diet to promote growth and quality. The Turbot we are serving was freshly caught in the waters just off of Cornwall.
Turbot can now be found on our A La Carte Menu. Turbot for 2 is available accompanied by Morels, Wild Garlic, Jersey Royals, Vadouvan and Chardonnay White Wine Emulsion. Turbot for 2 is available for just £74.00. Book online today.