Collection: Turbot

Turbot is a flat fish celebrated in the culinary realm for its delicate yet slightly sweet taste profile and firm texture. Often featured in Chef Alain Ducasse's menus, especially in his renowned “Roasted Turbot with Fresh Herb Sauce,” it delivers a palette of subtle yet unique flavors. Its white flesh harbors a deep, oceanic flavor that is both mild and nuanced. Its delicate yet firm flesh presents a smooth, slightly flaky texture that holds its shape beautifully. It pairs magnificently with light, buttery sauces or a drizzle of fine olive oil. Its subtle flavors marry well with fresh herbs, citrus accents, and a hint of fine sea salt. Turbot shines in steamed and poached preparations.