The undisputed prince of the seas, turbot is a fine-dining delicacy you’ll find on the menu at top restaurants around the world. Its firm, white, succulent flesh has a delicious, rich flavour, similar to Dover sole. It’s a chef's dream to work with: wonderful when cooked simply, as well as standing up to flavours that might drown out a more delicate fish.
Most of our turbot is caught in local waters by rod and line, drift fishing over the famous Shambles Bank, east of Portland, or in day boat nets in Lyme Bay. The Weymouth catch is supplemented by fish from both Brixham and Plymouth markets, where we employ experienced fish buyers to target small quantity, high quality, day boat landings.
Seasonality: April to February.
Nutritional information per 100g:
Rich in vitamin B12, vitamin B6, selenium and phosphorous
ALLERGENS: Contains fish
Turbot is a chef’s favourite because it retains plenty of moisture during cooking and doesn’t tend to dry out. As a result, it’s a very flexible fish: its firm flesh can be roasted, poached, grilled or shallow fried. Turbot is often served with rich sauces, but it really is too good to hide behind strong flavours. The classic preparation would be to steam or poach and accompany with a light sauce, such as parsley or hollandaise.
Roasting a whole smaller fish on the bone gives it extra character and also helps keep it moist. Just drizzle over some olive oil, lemon juice and plenty of seasoning.
Fillets are best cooked simply - pan-fried with oil and butter, oven-roasted, grilled or gently poached in stock. Best eaten immediately.
Store in the fridge between 0ºC-5ºC, and eat within 2-3 days.
If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.
Locally caught, sustainable seafood
We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.